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• #JING FONG RESTAURANT CHINATOWN NYC SKIN#

Siu Mai – Also called “shu mai”, a dish many people have had before at sushi or Chinese restaurants. When done right, they’re stickier and a tad chewier than regular dumplings. Shrimp Har Gow – Har gow refers to wrappers that are steamed until you can see through them.

#JING FONG RESTAURANT CHINATOWN NYC SKIN#

Steamed Vegetable Dumpling – One of the first items to arrive on our table, the skin was a little gummy but the vegetable filling was fresh and crisp. The bacon was crisp and dry, the shrimp was juicy and meaty.Įgg Rolls – The crispy and greasy exterior was light and embodied a slightly sweet flavor that was almost dessert-like on its own. Delicious, it reminded me of a crispy, greasy knish.īacon wrapped shrimp – Not as tasty as it could have been because it wasn’t as fresh as I had hoped. The dough itself is pretty flavorless but filling.ĭeep fried taro dumplings – Beneath the delicate fried taro exterior lies a core of boiled and mashed taro mixed with slightly spicy ground pork. My favorite item of the entire meal was also the last to arrive at our table showing you how important it is to keep an eye out for the items you’re hoping to try.Ĭhive & Shrimp Dumplings – These are some of the freshest and tastiest dumplings I’ve ever had, mainly due to the fact that they traveled directly from the frying pan to our plate over at the steam table section.Ĭhar siu baau – Pillowy steamed pork buns filled with the same sweet roast pork as the char siu sou above. Dumplings are cooked up fresh next to the steam tables, this is an area not to be overlooked.Ĭhar siu sou – Puff pastries filled, topped with honey and filled with sweet and savory roast pork. Having a second card provides a major advantage because one person at can acquire food from the steam table area while someone else remains at the table acquiring food from the carts. At the left of the photo, in front of the stained glass wall and orange-clad employees, are the steam tables.

The photo below depicts just the right half of the Jing Fong dining room when you first enter. Here’s where the double order card strategy comes into play. Steam Table Food & Double Order Card Strategy Carts, however, are not the only place to get food. My two favorite dishes didn’t roll past our table until the very end of the meal. Don’t stop investigating passing carts or you may miss some of the best dishes. The stream of carts moves very quickly and in turn so must you, as the carts pass you by, continue the card/food exchange until you have a nice base of dishes to work through on your table. Don’t worry about price, nothing will break the bank, if it looks decent, hand over your card in exchange for some food. Be adventurous, get out of your seat, card in hand, and take a peek at what’s on the cart. This is where the “seizing” comes into play. Carts filled with steam baskets and plates of food will be wheeled quickly past you by mainly Cantonese-speaking women who have little to no patience describing what they’re offering. On weekends, prices vary depending on size from $2.95 to $3.95 to $4.95. During the week, every plate at Jing Fong, no matter the size, is $2.95. The size of the dish determines price and where it’s stamped. “This is my order card! There are many like it, but this one is mine! My order card is my best friend. In case you still don’t comprehend the gravity of this card’s purpose, I’m going to borrow some lines from the film “Full Metal Jacket”:

Don’t lose it and try not to spill on it. Every time you take a steam basket or plate, this card is stamped. Once you reach the summit, you’ll be unceremoniously ushered to a table and handed an order card (ask for two order cards, if possible, I’ll explain why later). Jing Fong is a massive dim sum house, so much so that you have to take a very steep escalator up to the vast banquet hall. If you’re going on a Saturday or Sunday, get there early, preferably before noon, because there will most likely be a wait and they sometimes run out of certain dishes. Dim sum is served from breakfast through late afternoon every day but it draws big crowds on weekends. “Dim Sum” does not mean “dumplings.” It refers to the entire range of dishes offered at the dim sum house. It’s the language of the dim sum house and having someone with you who has mastered it will make the meal.

There’s one thing you can do to GUARANTEE a thorough and authentic experience: bring one person with you who speaks Cantonese. In the following sections preceding the food I will try to prepare you for the unique cultural experience you will soon undertake. If you have eaten dim sum before, in an authentic Cantonese dim sum house, skip ahead and just enjoy the food porn. If you’ve never eaten Dim Sum, you MUST read this….