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Dim Sum Favorites from NYC Parlors

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We have had any number of threads that point to a lack in NYC of a stellar dim sum place, so lets highlight specific plates that are great.
I can start with --
The Fan Guo at Royal are my current love.They are full flavor versions, moist with lots of peanut and dried shrimp taste.

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  1. Where is Royal? Also I've never had them with either peanut OR dried shrimp.

    2 Replies
    1. re: c oliver

      I think he was talking about:
      Royal Seafood - New York
      103 Mott St
      New York, NY 10013

      1. re: SomeRandomIdiot

        Thanks. I think we've been there.

    2. It's not strictly a dim sum place but I'm including it because this particular dish was better than any I've had at a dim sum parlor - the sheng jian bao (pan fried pork bun) at Kung Fu Little Steamed Buns Ramen on 49th & 8th. So perfect.

      1. I'm not the biggest Nom Wah fan but I think their turnip cake with XO sauce is really good. The turnip cakes are cut into cubes and pan-seared so you've got all that delicious crispy edges on the outside and melty-smooth goodness on the inside. Stir-fried in xo sauce and chili peppers, it looks like a Chinese version of home fries.

        http://nomwah.com/food/item/39-turnip...

        1 Reply
        1. re: Miss Needle

          Lord that sounds good. All these years and we have never tried Nom Wah. Think its time.

        2. Pumpkin puff at Hakkasan.

          1. Anyone have a distinctive har gow?

            2 Replies
            1. re: wewwew

              I don't know about distinctive, but I had really good har gow at Golden Unicorn just the other night.

              1. re: wewwew

                Not south of Toronto, I am afraid.

              2. My favorite small dish is spare rib tips with rice rolls(pai gwat). At Chatham Square the make them with OX sauce.
                For a great list of Dim Sum dishes check this site - http://atthebackofthehill.blogspot.co...

                1. 爽滑鮮蝦腸 (steamed rice crepe with fresh shrimp and a sweetened soy sauce dressing) made to order at Mei Li Wah; plus a freshly made big bun (大包).

                  A similar crepe with the crispy-fried bread cruller at Big Wong: they use a thinner cruller, and that is exactly what I dig because the proportion happens to be perfect!