|Duck Bao Bun at The Source|
|Rabbit Sausage Bao Bun with Mustard Sauce |
at The Source
If there's one thing you will get your fill of and cannot pass up at The Source, it's the dumplings. You can try to make executive chef Scott Drewno's chicken dumplings or pork potstickers at home, but the real deal at dim sum brunch is going to be better than whatever you whip up in your own kitchen. The crystal chive dumpling and wok fired shrimp dumplings are not to be missed.
For a variation on the Chinese dumpling, try the Indian lamb samosas at brunch. The crispy fried wrapping contrasts with the soft filling of lamb and potatoes and a nice hint of cumin. The classic green chutney paired with the lamb samosas is probably one of the best I've tasted. If you're still in the mood for something a little fried and crispy, go for the lobster and shrimp spring roll. They're packed with chunks of shrimp and lobster meat that soak up the sweet honey-based dipping sauce.
|Lobster and Shrimp Spring Roll at The Source|
|Beef Brisket Bao Bun at The Source|
If you're looking for an alternative to the tried and true eggs-meat-and-cheese brunch combination, head over to the dim sum brunch at The Source.
|Tangerine Gelato with Candied Orange Zest at The Source|
Disclosure: A few of the dishes I sampled at the dim sum brunch were sent out compliments of the chef.
Take a bite: www.bonappetitfoodie.com.