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Oct 29, 2013 08:09 AM

Winsor Dim Sum - More recent reviews?

I'm having a major craving for Dim Sum. I understand from reading the board that this does not have the cart service. That's fine with me. I used to live in Hong Kong, and recently moved up to Portland, ME where there is NO Dim Sum places (unless you count the recently opened Empire Dine and Dance "Dim Sum" place, which, by the way, is quite good!). I miss it terribly and have recently been suffering from a serious bout of Dim Sum craving that is not dissipating. It needs to be satisfied. What say you, Chowhounds?

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  1. Do you know about the gem- Tao- in Brunswick?:

    While not a dimsum parlor, she does make dumplings, noodles etc all there and it is lovely.
    As for your specific question, we continue to go for a once-a-month winsor raid for our favs: shrimp taro fritters, eggplant stuffed with shrimp, baked pork bao, all of which continue to taste identical to 15 yrs ago or so. Don't know if you frown at reheating, but we find that those three types do quite well reheated, the first in the toaster oven and the last 2 in the microwave. And the bao freeze really well. In case you want to bring back home.

    of course, if you read the past threads, there are many more varieties that local CHs love, including other restnts. Maybe you could do a dimsum Boston wkend, gorging at Winsor one day and then doing a crawl the other day..... You might even invite other CHs to join you; that has happened in the past.

    6 Replies
    1. re: opinionatedchef

      Thanks much opinionatedchef! I do know about the gem "Tao" in Brunswick, although I have not yet visited. I've heard great things about the place and do plan to go soon. You've nudged me along!

      I'm glad to hear that chowhounds continue to visit Winsor for their fav Dim Sum dishes. Thank you.

      1. re: opinionatedchef

        "[W]e continue to go for a once-a-month winsor raid for our favs: shrimp taro fritters, eggplant stuffed with shrimp, baked pork bao, all of which continue to taste identical to 15 yrs ago or so."

        I'm thoroughly confused: these items taste identical to 15 years ago at which dim sum house? Windsor hasn't existed anywhere near that long.

        1. re: Allstonian

          really ? i thought it had been that long that windsor had been there. how long is it?

          1. re: opinionatedchef

            Winsor opened in late 2007 or very early 2008. So barely six years.

            1. re: Jenny Ondioline

              Yes, but if you're rounding to the nearest 15th ...

              1. re: Blumie

                If you're rounding to the nearest 15, Winsor has been open for 0 years...

      2. I love Winsor. Bubor Cha Cha is also good on the weekends.

        1. I like Winsor and it does offer a good dim sum, but not everything they do on their menu is great IMO (i.e., their xlb, mixed beef offal, and xo daikon cake are only so-so to me). However, if you're looking for the standards, I think Winsor does a good job. My biggest complaint about Winsor is that it's small and I hate the wait in a cramped, uncomfortable space.

          I personally prefer the order off a list rather than waiting for a cart to make its way to you (and sometimes running out of what you want before it comes). Some dishes I prefer over at Great Taste bakery which is another order off a list place, but with a smaller menu. They do dim sum daily 'til about 4pm.

          6 Replies
          1. re: kobuta

            k, if you haven't alrdy done this on a recent thread, would you rec the things you like at Grt Taste?thx. i have absolutely no memory for these things, so i just make sure to take a print out with us.

            1. re: opinionatedchef

              Their rendition of XO daikon cakes is far superior to Winsor's, especially if you go during a non-peak time and the chef can put a good fry job on the chunks. When it's busy, I've had 1 or 2x when the cubes of daikon cake aren't as crispy. Normally it comes out piping, burn-the-inside-of-your-mouth hot (be warned!) and with a nice crispy coating while the cake inside almost melts in your mouth. I've found they do a good job on most of their cheung fun dishes, spareribs..a lot of the standards again.

              I think there's only been one time I was disappointed on a dish (more bland than anything) but we didn't order it again and I can't recall what it was.

            2. re: kobuta

              There's never a wait when we go, after 8 on weeknights (and probably on weekends as well, though I can't say that for certain. And it's never crowded then either.

              I wonder, has anyone asked if they can make the deep-fried radish cakes at slower times? I can't imagine it's very difficult.

              1. re: KWagle

                The radish cakes are precooked in a pan and then pan or deep fried so i dont think it would matter the time as long as they still have some made. The thing about winsor to me it has always seemed like any of the buns or steamed items are being heated in a microwave and the fried items either refried or taken from the fridge and fried. This is the only way i can imagine a place that small can do on demand dimsum at any hour. Certainly they are not making filling and rolling up and cooking your order of 4 shumai for you at 9pm on a wed.

                1. re: hargau

                  I actually think they ARE making them to order.
                  The time lag when the restaurant is almost empty is WAY TOO LONG for the microwave scenario--unless someone cagey is microwaving, but timing it to look like cooked from scratch.

                  1. re: femmevox

                    Maybe some items like noodle dishes, etc. but no way they are making each of the many dumplings.. Too labor intensive to just make a few. Maybe they make trays of 50/100 and freeze them or put them in the fridge and steam to order.