Lunasia Dim Sum House - Torrance

I just can't tell if the Michelin recognition is well-deserved. The new Torrance location is South Bay's first in big-name dim sum, and I'm still trying to sort out the real vs the hype. 

First of all, everything is clean but too clean. If you're looking for creaky little carts with cute little dumplings, this isn't the place for you. The Shrimp Hargow are crystal-clear and pristine, but they are huge. Each is easily the size of three regulars. The shrimp filling is perfect, though, and they're absolutely the best thing here. 

Even bigger still are the Pork Shumai, boulders of ground meat that settle in your stomach like a rock. 

The Spinach Shrimp Dumplings are fun, a chewy green wrapper and a bit more veg inside. Not a favorite but quite good all the same. 

The Scallop Dumpling with Squid Juice has a fine-dining feel, with a chunk of shelled scallop sitting atop a black wrapper boat. 

I love a Bean Curd Roll but not here. It's served as a soup, which dilutes the flavor and turns the chewy wrapper soggy.

BBQ Pork Bao are always popular. I prefer the steamed because the baked ones have a more meh wrapper.

Rice Noodle Rolls are a must. Pork and Shrimp are fine, and the Crispy Shrimp have a crunch, which is fun but extremely filling. 

The Turnip Cake, another staple. Rarely bad but even more rarely good. Filling but not particularly thrilling.

I always opt out of the Mixed Puff with Pork, but these are exceptional, a mochi tube housing savory little bits and pieces. 

I love a good Egg Yolk Bun. This is not a good egg yolk bun.

No thanks on the Chicken Feet. They are the reason I never try the chicken feet. Soggy and the sauce is generic.

Spareribs. At least two orders...per person. These are amazing. Fall-off-the-cartilage tender, great steamy pork flavor. 

They do entrees as well, but you come for the dim sum. But it's you like jellyfish, the Marinated Jellyfish makes a crunchy salt n' vinegar app. 

Steer clear of the Chinese Broccoli. It's boiled with zero seasoning, just a little side of oyster sauce for dipping. There is not enough sauce in the world to save this. 

Pan-Fried String Beans are a good green side, though, 

and the garlic Eggplant is great. 

Someone ordered the Seafood Udon to satiate a carb craving. The noodles are al dente, but the sauce and the shrimp aren't fresh and you can tell.

Salt & Pepper Pork Chop gets soggy in transit, but the breading and seasoning have potential. 

Save room for some Sesame Balls or a flaky-sweet Macao Style Egg Custard Tart. 

Cantonese Sponge Cake is light and fluffy if you're feeling cake without so much sugar. 

I am constantly conflicted about Lunasia. Do I like it? Wholeheartedly yes. Do I love it? I'm not so sure. I like a lot of the stuff they make, but my mind isn't exactly blown. Still, it's great to have a legit dim sum house close to home and I'll gladly continue to eat all my dim sum here.