![]() ![]() Add a mini-chicken curry, pork bun or onigiri for full happiness effect. 9th St., 26 : One of our best and coziest ramen shops also serves its outstanding bowls to go (tantan and the signature tonkotsu are my picks). Shi Miao Dao, 901 Race St.,21 : This Chinese chain specializes in Yunnan “crossing the bridge” rice noodles added to mini-hot pots with various add-ins and choice of several broths (try the original or spicy pickled pepper). Gallery Restaurant’s Special Shanghai Pan Fried Pork Dumpling 7. We’re known for Shanghai & Cantonese style dim sum such as our savory soup dumplings, fried buns, Shumai and scallion pancakes, but our entrees are also a fan favorite. 10th St., 26 : My current champ for soup dumplings in Chinatown (try the Wu Xi dumplings) specializes in Shanghainese and Taiwanese favorites. Dim Sum Factory proudly serves the traditional cuisine of Shanghai China. Ninth St., : Chinatown’s duck house standard still serves a top notch bird, plus stand-out noodle soups, dumplings and other Cantonese fare. QT Vietnamese Sandwich, 48 N 10th St., 26 /: One of Philly’s best banh mi counters also makes homey soups (spicy bún riêu!) and grilled lemongrass meat rice platters. ![]() 11th St., 21 : Classic 47-year-old Cantonese under next-gen family ownership standard still solid with the hot pots, orange beef, salt-baked seafood and Buddha rolls. Bubblefish, 909 Arch St., 26 More Sugar, 125 N 11th St., 21 īai Wei, 1038 Race St., 21 baiwei.restaurant (most accurate menu on GrubHub): A family favorite with a broad menu of regional favorites, from xiao long bao to Chongqing chicken and massive spicy stir fry bowls for sharing. But the desserts, including the best-selling tofu cheesecake (tangy!), striking charcoal-strawberry layer cake, and cheesecake flavored with burnt durian, were good enough to convince me to someday return for a proper meal and pot of pu-erh tea. The couple’s stylish new all-day brunch spot More Sugar opened just months before the pandemic, so I haven’t yet had a chance to sample the wildly diverse savory menu ranging from avocado toast to chicken spaghetti, a single grilled large clam, and lamb chops. But this charming restaurant from married co-owners Ping Lin and chef Edison Wang has always had many distinctive draws - the best sushi in Chinatown (including the trendy-but-tasty sushi “hamburger”), crisp takoyaki, and coveted specialties like TFC ( Taiwanese fried chicken) and Taiwanese beef noodle soup. Established in 1920, Nom Wah Tea Parlor is the oldest dim sum haunt in New York City and a go-to for dim sum in Chinatown, NYC. But for the best of the best, this is a must-try. You know there’s a staffing shortage when there’s no one to make the bubble tea at Bubblefish. Nom Wah Tea Parlor There is no shortage of fantastic dim sum hiding around every corner and on every stop of a food tour in NYC.
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