Neighborhoods: Chinatown, Civic Center
5 Mott St
(between Chatham Sq & Mosco St)
New York, NY 10013

(212) 566-8388
www.chinatownvegetarian.com

Add Photos Nearest Transit:
Chambers-Brooklyn Bridge/City Hall (4, 5, 6, J, M, Z)

Canal Street (J, M, Z, N, Q, R, W, 6)

Grand St (B, D)

Hours:
Mon-Sun. 10:00 a.m. – 10:00 p.m.

Parking: Street
Accepts Credit Cards: Yes
Price Range: $
Attire: Casual
Good for Groups: Yes
Good for Kids: Yes
Takes Reservations: Yes
Delivery

Neighborhood: Downtown Flushing
13330 39th Ave
Flushing, NY 11354

(718) 359-8600

Add Photos Nearest Transit:
Main St (7)

Good for Groups: Yes
Accepts Credit Cards: Yes
Parking: Street, Private Lot
Attire: Casual
Price Range: $$
Good for Kids: Yes
Takes Reservations: No
Delivery: No

Neighborhood: Gowanus
223 Smith Street
(between Baltic St & Butler St)
Brooklyn, NY 11201

(718) 242-1515
chancecuisine.com Add PhotosView All | 1 of 12 Nearest Transit:
Bergen St (F, G)

Good for Groups: Yes
Accepts Credit Cards: Yes
Parking: Street
Attire: Casual
Price Range: $$
Good for Kids: No
Takes Reservations: Yes
Delivery: Yes
Take-out: Yes
Waiter Service: Yes

Neighborhood: Theater District
251 W 55th Street
2nd Fl
(between Broadway & 8th Ave)
New York, NY 10019

(212) 245-4555

Add Photos Nearest Transit:
57th St-7th Ave (N, Q, R, W)

7th Ave-53rd St (B, D, E)

59th St-Columbus Circle (1, A, C, B, D)

Attire: Casual
Accepts Credit Cards: Yes
Parking: Street

Tele: (925) 734-0222

Website: www.trivalleyseafood.com

Recommended Chinese dishes:

shrimp dumpling

Peking Spare Ribs

Eggplant W/Garlic Sauce

Restaurant Reservations: Yes

Home Food Delivery: No

Food Take-out: Yes

Waiter Service: Yes

Accepts Credit Cards: Yes

Parking: Private Lot

Attire: Casual

Good for Groups: Yes

Good for Kids: Yes

Review:

They have all the regular variety of dumplings and special desserts that I crave at dim sum so no complaints there. They also bring you food relatively quickly after you sit down. We did notice that service tapered off after the initial rush though. I suggest assertiveness when tracking down the dim sum waitresses. Some basic Cantonese skills will go a long way.

Love the steamed fish. It’s a healthy pick, and it’s always so light and delicious. Definitely not something we can make at home! We’ve had a variety of dishes over our visits. A mushroom dish sticks out in my memory, but really everything has been good. I recommend asking the waiter/owner (tall-ish Asian man who doesn’t speak much English) what he suggests, because whenever he makes recommendations it’s usually our favorite dish of the night. There’s lots of parking, and lots of seating, so it’s good for groups. I’ve never had the dim sum, but I’d like to try it. They didn’t have coffee though, and once I really really needed it. But maybe the waitress didn’t understand what I was asking her.

Most of the dim sum we tried were pretty good though, good enough for a Hong Kong standard. The price is average, not cheap but not too pricey. But I wish they could improve their service. Be more attentive, sincere and smile more!

The staff is nice, but I wish they were a little more attentive. There is a lot of confusion depending on who you get coming to your table and fulfill your order. I also saw them poach dishes from orders if someone was waiting for food they had ordered.

Address: 102-1166 Alberni St, Vancouver, BC V6E 3Z3

Tele: (604) 682-8833

Website: www.kirinrestaurant.com

Accepts Credit Cards: Yes

Attire: Dressy

Restaurant Reservations: Yes

Chinese Takeaway, Waiter Service, Wheelchair Accessible

Alcohol: Beer & Wine Only

Review:

The caliber of dim sum in Vancouver is relatively high (due to all the Canton peeps). So competition for dim sum locally is pretty fierce. Kirin is definitely known to be “up there” in the Chinese food area. It’s definitely no Hons! So if you eat here, you won’t expect to see rowdy dim sum ladies pushing their carts and dan tat in your face. Every server is in some tux uniform and are rather snooty, actually. Quality of food however, is superb. Not bad for the money, this is definitely good food. And the siu long bao is awesome! Must have.

Address: 380 Lafayette St (Between Great Jones St & East 4th St) New York, NY 10003

Hours:

Mon-Thu 11:30am-11pm

Fri 11:30am-12am

Sat 11am-12am

Sun 11am-11pm

Review:

Chinatown Brasserie re-imagines the 1940s Chinese banquet hall as downtown hot spot. Large parties of on-the-prowl singles focus their attention past ivory columns, ornately decorated screens and oversized red-and-white lanterns in hopes of glimpsing each other over a mai tai. But all this overlooks the real value of Chinatown Brasserie, which is as a showcase for the art of dim sum master Joe Ng, who makes thousands of the delicate treats every day by hand, in addition to overseeing a menu of classic Cantonese standards like roast pork, sea bass with black bean sauce, e-fu noodles and other elevated versions of familiar Chinese dishes.

Chinese dim sum :egg roll recipes

Servings: 2-3

6 oz. ground pork
4 oz. shrimp
½ lb. Chinese cabbage
20 pcs Spring roll skins
6 cups cooking oil
1 Tablespoon soy sauce
1 teaspoon salt
½ cup soup stock
1 Tablespoon flour
Marinade:
½ Tablespoon soy sauce
1 teaspoon cornstarch
Paste:
1 Tablespoon cornstarch
1 Tablespoon cold water
Flour paste
1 Tablespoon all purpose flour
1 ½ Tablespoon water

Directions:

1. Marinate the ground pork and the shrimp with soy sauce and cornstarch. Shred the Chinese cabbage into string shapes about 1 ½” long.
2. Heat 5 Tablespoons of cooking oil in the wok, stir fry the ground pork and the shrimp for about ½ minute, drain and put it aside.
3. Put the shredded cabbage into the wok, stir fry a moment, add soy sauce, salt , and soup stock. Cover the wok with a lid, and cook for about 2 minutes.
4. Add the ground pork, the shrimp, and stir fry for another ½ minute over high heat. Mix the cornstarch paste well, then stir in the cornstarch paste until it’s thickened and you have the filling for the Spring roll. Remove the filling into a bowl.
5. Place one Spring roll skin on a lightly floured board such that an angled edge is facing you. Put 2 Tablespoons of the filling on the spring roll skin, about 1″ from the edge that is toward you, roll once or twice, then fold both sides toward the center, and continue rolling into a tight roll. Brush the outer edge of skin roll with the flour paste . Place this side face down to hold tightly and to keep its shape until time for frying. Repeat this step to prepare more Spring rolls.
6. Heat the cooking oil in the wok, deep fry the spring rolls 10 at a time or as much as the wok allows. Using high heat, deep fry for about 3 minutes or until golden. Now they are ready to serve.

   Note: can use either a mixture of soy sauce and a few drops of vinegar, or sweet and sour sauce as dipping sauce.

Fuchsia Dunlop is on track to complete her second book by the end of December. The Revolutionary Chinese Cookbook focuses on the cooking of Hunan. It’s scheduled for publication in June 2006 (UK only).

Egullet’s China and Chinese Cuisine forum has some great conversations going on at present, particularly Tips on Chinese cooking techniques.

Globe and Mail journalist Jan Wong picks ten of Toronto’s best Chinese restaurants in Bye, Bye Chop Suey while in London, Toby Young recommends London’s Ping Pong dim sum parlour.