Dim sum or the Chinese dumpling revolution
Here we are lovers of dim sum , but for the uninitiated, a type of Cantonese food is called that, fried, steamed or baked , usually small in size. There are many types: dumplings, buns, wraps, noodles, shumai... Normally they eat in one bite . The wrapper is made of rice in many cases, and the filling can be pork, vegetable or seafood. But in that combination is the secret. It is best not to be afraid of them.
**FOR THE CLASSICS: NOM WAH TEA PARLOR **
Whoever you ask, the answer is always the same: it's not the best dim sum restaurant in town, but it was the first and leads into the curve Doyer's Street since 1920. For that alone and for their roasted pork buns (char siu bao), their special, it's worth it. Because it is not the best, but it is above average. In addition, in decoration and attitude it wins many. His door is hipster without intending it.
It is best to go between weeks and odd hours. The weekend for lunch or dinner is crazy. Although if you manage it, then you can round off the night with a drink at the neighboring speakeasy, Apotheke.
**FOR THE REAL: JING FONG **
After a long escalator, you appear in a giant room, such as weddings, baptisms and communions , in red and gold colors. A waiter with a walkie-talkie asks you how many of you are, sits you down at a table and begins to point to the waitresses, who will arrive swiftly with carts loaded with columns of bamboo trays on which the different varieties of dim sum. In Jing Fong, the Shrimp shumai or vegetable dumplings They are especially rich. You can also venture with guts and chicken feet. Either way, leave room for dessert. With those prices: $2.50 per tray of about four pieces it gets out of hand.
$2.50 per tray of dim sum
**FOR THE ADVENTURERS: GALAXY DUMPLING **
If you want to try the almost 100 Miss You Dumpling Varieties , an authority on Cantonese food, you have to go to Flushing's Chinatown in Queens , and once there, get away from the craziness of Main Street. Inside a new shopping center, is Galaxy Dumplings , a neat and modern place, but in which, depending on the time, you will still find the women cutting the meat and vegetables that they will later wrap in the empanadillas. From the pork and spring onion classics to seafood dishes. Choose according to ingredients and you will be right.
Handcrafted in Queens
**FOR PAC MAN: REDFARM FANS**
In this restaurant West Village that updates and adapts Japanese food to New York tastes, you are Pac Man and in front of you they will put four colored pac-dots, stuffed with shrimp . Genius! Also, take advantage of the visit to try the pastrami roll from Katz's. Another way of eating the meat that gave Sally orgasms when she met Harry.
Here you do play with food
**FOR THOSE WHO DO NOT TRUST: GOLDEN UNICORN **
This now Chinatown classic was one of the first to serve the cantonese style cantonese food , in carts. Open since 1989, has learned to carve out a niche for itself among New Yorkers and, above all, the tourists explaining very clearly with signs in English what is on each tray. That is why it is perfect for the curious, but with limits. For those who want to try new things, but knowing well what they are putting in their mouths.
A Chinatown classic in true Cantonese style
**FOR VEGETARIAN: BUDDHA BODAI **
The only Chinese restaurant, vegan, kosher and buddhist from Chinatown and probably from New York. Proud of their identity since 2004. Just for the rarity, their “fake meat” in bun is worth trying. Or the “vegetarian chicken”. And the prawns, although they seem so, are not.
for veggies
**FOR SOUPS: SHANGHAI COFFEE **
soup dumplings they are one of those varieties so peculiar that they are difficult to find. In the Flushing's Chinatown They are offered in more restaurants, but in Manhattan, the most visited, they are not as frequent on the menus. The Shanghai Coffee It is one of the few that does offer it, and, in fact, the most classic that you should go to if you want to try it. But you have been warned, eh, it is not a dish for all palates.
**FOR THE MODERN: DIM SUM GO GO **
This restaurant has been open in Chinatown for 10 years, and at the time it was a renewal for the area. Founded by a French-American chef and a Hong Konger , they added many ingredients to the classic Cantonese food. And, although they are no longer in the kitchen, the menu continues to maintain that modern spirit. The wide variety of vegetarian dim sums is one test, the burger in a steamed bun another.
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