![]() The restaurant is on several levels but you’ll be waiting downstairs. Golden UnicornĪround the corner from Dim Sum Go Go, the Golden Unicorn is more traditional and most like a typical dim sum restaurant in Asia. They also have noodles and other Chinese dishes. The dim sum will be steamed and brought to the table in bamboo steamers as soon as they are ready. You order from the menu a la carte and tick off from a sheet given to you with items listed. They use food coloring for creating their vegetable dumpling (sometimes with snow pea shoots which are excellent). Here are some of our favorite places for Dim Sum in Chinatown Dim Sum Go Goĥ East Broadway (between Catherine & Chatham Sts), 21 (call for hours)ĭim Sum Go Go as the more delicate dim sum with the western influences, making this place asian fusion style dim sum. The sweets include egg custard tarts, almond curd with jelly and longans and often mango pudding. My favorites are har gow (shrimp dumplings), char siew bao (roast pork buns), fun cheong (steamed rice roll with shrimp or vegetables), bean curd wrap with minced fish and mushrooms, savoury rice with meat wrapped in lotus leaf. The idea is to order as many dishes as you can since the portions are small and everyone gets to taste something different. There are multiple pieces (usually 3 or 4) per small plate. What is Dim Sum?ĭim sum are small plates of bite size dumplings morsels of delicately wrapped shrimp, minced pork and vegetable in a rice flour based wrap. After you’ve eaten, you can take a stroll around to see some interesting street art. Street Art and Dim Sum in Chinatown NYC is a must-do if you are visiting New York. ![]() ![]() In Hong Kong, the term yum char (or drink tea) also means to partake in dim sum. The Best Street Art and Dim Sum in Chinatown NYCĭim sum literally means TOUCH THE HEART. Other Areas for Street Art in Chinatown.Not in the Mood for Dim Sum? Try Hand Pulled Noodles.The Best Street Art and Dim Sum in Chinatown NYC.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. 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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