When you go to Legin for dim sum, you want to be seated in the dim sum dining room, usually Dining Room C. Sit elsewhere at your peril.
You can't complain about the quantity and variety. We were seated and there were lots of carts with lots of steamer baskets of goodies, so we began with shaomai (pork dumplings) and hargau (shrimp dumplings). These were warm, but not hot; the shrimp fresh, the wheat starch wrapper a little gummy.
We tried many things. Tripe (okay, I didn't try that), taro dumpling, cheong fun (rice noodle rolls), a dumpling with shrimp and chinese greens, and chinese broccoli. For the most part, these were okay, though I've had better versions elsewhere in town, in particular at Wong's King and even at Fong Chong.
While enjoyed a great variety of dishes, only one was served hot, the very last plate of shaomai. There were several dumplings that I usually enjoy (like scallop, or shrimp in rice ball, or the fried meat dumplings) that tasted mostly like library paste.
And yet. The humbao was light and fluffy, really much better than what you usually find in Portland.
Consistency is an issue here. From week to week, you may find things better or worse.
Prices appear to be higher here. We were a bit restrained and it cost $13 a head.
So, in the end, do you have to wait in line, or have a hard time finding something to eat? These aren't likely at Legin. You may find better dim sum elsewhere in town, but this, for the most part, isn't bad.
Posted at September 27, 2007 * add entry to del.icio.us