![]() No stranger to NYC, this family-operated dim sum and Cantonese restaurant has opened eight locations in the past six years. Dim Sum Palace, Multiple locations Source / Dim Sum Palace They call themselves the dim sum specialists, and honestly, we stand behind that! A bit of advice–come after peak hours for a calmer dining experience shorter wait. Their famous pork buns and turnip cakes are to die for, but you’re sure to find something you love with nearly 30 options to choose from. Tim Ho Wan, East Village & Hell’s Kitchen Instagram / from Hong Kong, Tim Ho Wan brings affordable, Michelin Star-worthy dim sum to the NYC foodie scene. Personally, we recommend trying the pork spring rolls, their shumai, and their stunning Three Star dumplings, which are like tiny works of art. Over 20 types of dumplings are organized into newbie-friendly categories, and if you’re bringing a friend you can’t go wrong with their 10-dumpling sampler. Dim Sum Go Go, Chinatown Instagram / dim sum lover’s go-to list is complete without this spot. – more of our fav Chinatown restaurants can be found here. With over 40 dishes to choose from, you’re sure to find a new favorite every visit. Nom Wah’s vintage interior and excellent outdoor seating keep us coming back despite the weekend wait. But it’s not just the food that calls to us, it’s the ambiance as well. Nom Wah Tea Parlor, Chinatown Source / Nom Wah Tea Parlorįor over 100 years, Nom Wah has been serving incredible classics like turnip cakes, shrimp dumplings, chicken feet, and more. From xiaolongbao and har gao to steamed buns and turnip cakes, here are some of our favorite spots: 1. I miss you people SO, SO, SO much and consider you (customers) to be a part of me, I'm so lucky and happy to have so many guai 乖 (good) "children". I am using positivity to fight this time and picturing reopening the restaurant in my mind.To make your search easier, we’ve put together a list of our the best dim sum restaurants in NYC. No money can buy, or words to describe how much to thank you. I've never had complaints from anyone and from the bottom of my heart, I appreciate all of you. ![]() I've had twenty years of doing the best I know how, and I do it from my heart, feeding all from my heart. Mentally and physically I am fine, I'm still the same Veronica. It depends on how many months the stay home orders will be in place. I don't eat very much deep-fried foods except maybe the occasional spring rollĨ) What does the future of Dim Sum Go Go look like to you? Really! I go into the kitchen to "direct" what a dish should taste like from what I remember of my mothers cooking.ħ) Do you prefer your dumplings boiled, fried, or steamed? Which is your favorite?Īll are my favorite, because all are created with a part of my heart. Ħ) I know that Dim Sum Go Go takes pride in making dumplings by hand. I can't tell you what my favorite dish is because it's always changing! My mother always cooked this way, there were no recipes, just going to the market and preparing a meal, my brothers and I never knew what we were going to get. The other day I used hoisin sauce to cook with potatoes, ground beef and celery, and it was delicious! My other favorites are Worcester sauce and ketchup. Because ingredients aren't readily available, I've been cooking a lot with sauces. It makes all meat and vegetables taste food. I like to cook with our Dim Sum Go Go XO sauce. It turned out delicious!Ĥ) What are the top three staples/ingredients in your pantry? The other day I made lang fan (overnight rice) rice patties with lap cheung and gai lan. ![]() It's because, ever since the first day people come to work, I tell them "This restaurant is a big home and we are a big family." Even for regular customers, I invite them to "come home" to try new dishes every year.ģ) Are you cooking a lot at home? Do you cook "by the book" or are you a more creative cook? The oldest ,"Fish," has been a part of the Dim Sum Go Go family for 18 years. Some staff have been with me for 20 years, mainly chefs, and 1-2 waiters have been with me for 15 years. With the inspiration of my mom's cooking, Dim Sum was definitely going to be in the name of the restaurant, and Go Go was an addition to the name to make it sound fun, and to tie in with an initial idea of doing wholesale dim sum.Ģ) You have such a dedicated staff, and I love seeing them every time. It was growing up with my mom's homecooking that inspired me to open Dim Sum Go Go at 5 East Broadway in 2000, two years after she passed away. I grew up in a restaurant family in Shanghai, and when we moved to America and my dad was a chef at House of Chan restaurant in the 1950s. 1) Please tell us a bit about the history of Dim Sum Go Go ![]()
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