But that means less room for gua bao, wontons in spicy chili oil, or beef noodle soup costarring marvelously chewy noodles and broth so rich and flavorful you could happily just drink it straight. It’s hard to pass up the individual hot pot, and judging by the induction burners parked on most tables, few people do.
And the pot stickers still come to the table hot and delicately conjoined in a thin lacy layer. Which means the whole lot of spiral-pinched xiao long bao soup dumplings (lamb, pork, shrimp, crab meat) remain juicy as ever. While a mini makeover bestowed new tables as green as pork and chive dumplings, the menu-with hand-scrawled addendums in black and blue ink-is exactly the same. A plate of pan-fried dumplings, however, is a must. Noodles, Rice, Dumplings King Noodleĭesign-your-own combos of broth, noodle style, and toppings offer endless possibilities…hot and sour soup with vermicelli and sliced brisket and wontons? Spicy broth with wide rice noodles, fish balls, and enoki mushrooms? The menu of silken congee can change the calculus entirely.
Round things out with stone pot rice, noodle soup, or the excellent mango freeze drink made with coconut milk and sago. Sure, it’s less spontaneous (and slower) but everything arrives cooked to order, and late-night hours mean you can satisfy dim sum cravings well past midnight. This cheerful room doesn't deploy carts, but rather dim sum order sheets where you tick off your choices-soup dumplings, hum bao, roast pork with impeccably crackled skin. A recent remodel bestowed better lighting and a tasteful midcentury color palette, but the shrimp and chive cakes come just as crisped, the eggplant is just as flavorful, as it was in the less stylish days. Seattle’s benchmark dim sum house is both vast and forever full, its large round tables laden with dumplings, buns, and honey walnut prawns. For takeaway: roast duck or barbecue pork by the pound. Har gow, those dim sum bellwethers, are translucent and stuffed with shrimp. Image: Chona Kasinger Dim Sum Harbor CityĬarts arrive tableside bearing a broader range of dim sum favorites than you’d expect to see in such a compact dining room: chicken feet, shu mai, egg tarts, tidy stacks of steamed Chinese broccoli.
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