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The Dim Sum thread has spawned our latest DonRockwell.com eating group: The DonRockwell Dim Sum Die Hards. The inagural meeting will be held Sunday, September 25th at Good Fortune. If you are interested in joining in please let me know. Prepayment will not be required since you will determine the menu and it will change with each meeting. The goal is to hit a variety of different restaurants who offer dim sum and then discuss the results on the Dim Sum thread. The thread will be used for planning only. PM me if you would like to join in or have any questions and/or suggestions.
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The MontCoDimSum Comparo visited New Fortune today for dim sum. I neglected to write down what we sampled, so this is not an exhaustive list:sui mei har gow shrimp cheong fan sweet rice with... um, I can't remember what was in it. Chinese sausage? salt & pepper head-on shrimp steamed BBQ pork buns mushrooms in some rich shoyu-based sauce I couldn't identify braised baby bok choy slices of char sui (roast pork) chicken feet turnip cake jellyfish steamed beef balls fun gor turnip cake sesame balls I'm blanking on the rest right now. What was that dish with the dried shrimp in rice noodle? I also remember an early dish, a flaky turnover with a sweet pork filling. New Fortune has been my dim sum place for several years, but I've never been able to sample so many different dishes before! One of the beauties of New Fortune is the griddle cart. At other dim sum emporiums, the turnip cakes and chive dumplings are fried and plated in the kitchen. At New Fortune, they give those items a final frying on the cart and dish them up fresh and crispy-edged. This really makes a difference. Another advantage of New Fortune is the vegetable selection. As much as I enjoyed Hollywood East overall, the lack of green vegetable offerings was noticeable and unwelcome. The very first thing on our table at New Fortune (before, say, plates and chopsticks) was the dish of (very addictive) bok choy. Also circulating through the dining room was a cart laden with green beans, asparagus, and Chinese broccoli. New Fortune sells BBQ meats for carryout, and of course they offer those goodies during dim sum. We had intended to get roast pig and roast duck, but wound up with a plate of char sui instead. This was hardly a sacrifice - it was perfectly moist, with a good balance of fatty meat and slightly sweet edges. The salt & pepper shrimp is usually one of my favorites, but the shrimp was somewhat mushy in texture today. Come to think of it, I was less impressed than usual with the shrimp cheong fan and the har gow, which are usually quite good at NF. Service was, well... it's dim sum. When we sat down, there were no plates, teacups, or utensils. It took a few minutes before we were set up properly. Daniel had also requested a dish of pickled vegetables, which never arrived. Otherwise, service was really quite good and efficient, and we were offered some special items that had just come from the kitchen (okay, next time we get the salt & pepper squid!). There was certainly no issue with the cart ladies not offering us everything available, unlike at Good Fortune. The tab came to $16 per person including tip. There was some talk about doing a New Fortune dinner - their regular menu is extensive and warrants group exploration. -
Tom Sietsema's review. Big fan of the original Hollywood East and excited that they're now doing dim sum. Looks like the new place is right across the street from Good Fortune on University Boulevard, hopefully the competition will spur both to new heights. (It sure it won't make parking any easier round there on weekends, though.) -
As I was foraging through the newly-opened Momo's Nepalese Food in Springfield Plaza, I noticed across the parking lot a large banner declaring "Grand Opening" and many colored pennants flapping in the breeze at what is now called Golden Hong Kong. -
Today, after discovering that Myanmar was locked and dark (I'm 0 for 2 on my lunch attempts this week), I remembered this post and set out to find Miu Kee. I ended up at Vinh Kee, on Route 50 at Graham Rd. (same shopping center as Pho 75, but facing 50). We started with steamed dumplings, and although the dough was kind of tough, the dumplings were tasty. I had shrimp with Chinese broccoli and my husband had shrimp with spicy salt. Both were so good my husband is already talking about going back. -
It was the kind of meal where the more we ate the less satisified I felt, resulting in eating too much yet still alking away wanting a good dim su meal. The tarts, fresh out of the oven and still hot were a treat. Service was spotty. -
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Facebook page. Read about this place on Chowhound so I went to check it out today (a Thursday). They do in fact have carts on weekdays but the selection wasn't great. I didn't see any turnip cakes. On the other hand, the dumpling soup (ordered off the menu) was a good deal for about $5 - lots of tasty hong kong style wontons or dumplings. The dim sum quality was good, not great. I tried their chicken feet, lotus wrapped sticky rice, fish balls, and fried yam dumpling. Their seasoning are on the light side, and not oily at all. Now you have even more options for Cantonese food around 7 corners. -
Great dim sum! I'm not sure if you can order dim sum all day, every day (all food is ordered off the picture/word menu; no carts) but dim sum are an integral part of the menu and it's open every day in the morning so it looks promising. The place is newish, clean, and very busy, with English-speaking, efficient team service. We tried a bunch of noodle rolls, har gow, XLB, chicken buns, pan-fried pork buns, deep-fried minced pork buns, and everything was solid-great, appropriately crunchy, slippery, fluffy, juicy, chewy, etc. Dishes are priced by flat rate ($ listed on the front page of the menu) as small, medium, large, or as marked. It's loud and bustling so safe to take kids, and the dishes come out quickly even when the dining room is full. They have the same ticket system as Din Tai Fung, where your list of orders is placed on your table and each is marked off as they come. It's a stand-alone restaurant with parking and takes credit cards, so easy to get in and out without any fuss. While none of the individual dishes we tried were life-changing, each was properly prepared, tasty, and pretty, and overall we had an excellent and stress-free dim sum experience. -
Could it be because it was St. Patrick's Day and the usual customers were out and about with the wearing of the green? I was at dimsum at Tony Cheng's for the first time (not bad by the way) yesterday at 12:30, also pretty empty. -
I encourage others to visit and see if they agree or not -- there may be a new king of dim sum in MD, and it's...Far East?!? Yes, not a typo. The one that's been around for 45 years and whose website says that it specializes in "Szechuan and Mandarin" cuisine. My family and I moved to Montgomery County 40 years ago and I don't recall having been here more than a few times before. But on the recommendation of their friends, we went with my parents yesterday and (pardon the cliche) it was a revelation. There's a certain richness and freshness in the shumai and the shrimp dumplings that aren't present anymore at Silver Fountain or Hollywood East. The radish cakes actually taste like radish, and the taro dumplings have way more filling than fried outer shell. The items tend to cost $1 more here than at the other dim sum joints, but I suspect that's a function of better ingredients, portion size, and execution. The place was packed at opening, and when we left around 12:30, there were still tons of folks waiting in the lobby. This is our family's new dim sum destination in the foreseeable future. -
Old time user back for the first time in a LONG time. It’s been a while since I’ve been in the area but have moved back in the Rockville area now. Are there any good spots for weekend dimsum in or near Rockville these days? Carts are my preference but menu work too.
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In a fit of hubris... I left the map at home figuring that I knew exactly where Fortune was and, having read the map quickly, could get us there. At the risk of alienating all northern Virginian's, we were stuck in Dante's 8th level of hell (reserved for those stupid enough to drive in Virginia on a Sunday, or during rush hour, or during not rush hour, or, say, any time except 3:25am and 3:27am on certain Tuesdays when there is actually only a small traffic jam at every light) we spent an hour getting from 495 to Bailey's crossroads. Wound up at Peking Gourmet, which isn't. Maybe tonight is a two negroni night as well. Ah well...
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Andy Hayler's Review -
Surprised no one has written up Da Hong Pao. Went for dim sum Saturday in short time we had between kid holiday season activities. Arrived right at 11:00 and there were about 8 tables open. Within about 20 minutes, every table seemed to be full ad 40 minutes, there was a sizable number of people waiting, though not as long as the lines at Oriental East in Silver Spring. The strength of Da Hong Pao is the variety. They have a lot of different things, rivaling some places in Chicago Chinatown, but not as many as the more extensive NYC Chinatown places. Definitely more than any place else I have been to in DMV. Had our usuals of siu mai, ha gao, yu choi, shrimp cheong fun, lo bak go, and stuffed tofu. The steamed dumplings were all well done. The lo bak go was disappointing in that it was stone cold. By the time it came, we had requested it, we were pretty full anyway, so we ate half and packed the rest to go, figuring we can microwave later. Stuffed tofu was interesting in that it was fried like Japanese agedashi tofu, with a crispy corn starch style crust. We also got fried shrimp balls which I enjoyed, but since the kids surprisingly did not like, I ate two and a half which get pretty heavy. Highlight for me was that they had the crispy roast pig. Got my week's animal fat intake, and am very happy for it. Finished with egg custard tarts for dessert which are nice and light and come as three small ones rather than two larger ones as most places seem to do. Service is generally pretty good and they are responsive with keeping tea filled. Carts that come around have mostly the steamed items, and the rest, you request using the pictures on the menus. My son liked the pictures so much he wanted to take it home. They were gracious enough to give him a clean one. This is definitely above average for DC dim sum, and head and shoulders above the rest for variety.- 13 replies
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I did a google map search for dim sum on the way home from Atlantic City and Chopstix Gourmet popped up. It wasn't much of a detour and it was lunch time, so we went. It's in a warehouse, and they don't currently have a liquor license. But their dim sum is pretty good, especially their deep fried taro dumpling and fish balls. We also had har gow, shiu mai, chicken feet, and pork ribs. Based on what we had, CG is better than the trio at 7 Corners. The regular menu seems to be a mix of Cantonese and Sichuan classics.
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Skip mid range and go decidedly low range in Chinatown! XO Kitchen 148 Hester Street New York, NY 10013 212/965-8645 -
Saw a "coming soon" sign for over by the TechWorld Bldg, facing 7th Street (btn I and Mass). Nothing on their web site about it yet. Anybody know anything about this UK chain? -
We went to the Rincon center branch of Yank Sing for dim sum yesterday. If you've never been there, it's a restaurant located in the food court section of Rincon Center. Their main location is at Stevenson Street. There were so many people there just for the dim sum service that tables were set up outside of the restaurant in the court itself. We had the following: Curried chicken satay. At left are shrimp dumplings. Chive pastries with sesame sauce. Crispy sea bass Pork dumplings Mushroom dumplings Soup dumplings Potstickers Braised chicken feet. Not good - they were covered in a gloppy sweet sauce. Disappointing. Peking duck. One of these days when we go to Yank Sing, I'll be able to have some. We had missed this cart; by the time it came out again, we were leaving. There were additional things we ordered not shown above - melon balls, egg tarts, mango pudding. Bill came out to a little over $200 for four people.
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We went to Oriental East today. At first, we thought we made great time by getting there at 10:50 AM, but it turns out that there was already a line of about 200 people outside, waiting for the restaurant to open. They ran out of tables before we could get a seat, so we had to wait about 30 min for the first round of people to finish eating. Next time, we will be there 30 min prior to opening. Everything was really good, except for the turnip cake, which was too soggy. Oriental East doesn't have any warming mechanism on their cart to keep the dim sum warm, therefore, you have to get there early to get fresh and hot dim sum. -
When planning our recent NYC jaunt, we remembered reading that the Hong Kong dim sum mini chain, Tim Ho Wan, recently opened a NYC outpost. We'd been to Hong Kong last fall and went twice to one of their outposts there and fell in love with it. So, knowing all of this, we HAD TO GO if we were going to NYC. We tried to get there the first morning we were there. They open at 10AM and we got there at 10:15 and discovered that there was a one to two hour wait. We gave up (trying to get to the nearby Artichoke Basille's Pizza, but there had been a fire there just the night before - there were a bunch of firefighters there getting instructions from the fire marshal to help figure out the source - so sad, we love that place). Rebuffed, we ended up going straight to Die Neue Gallerie and had a wonderful lunch at their Germanic restaurant on site (but that is another post!). So the NEXT day, we got smart and got to Tim Ho Wan by 9:25. We were 9th and 10th in line. Yes, yes, I HATE to wait. But they open at 10:00 and we both really, really wanted to go here so the 35 minute wait was what we had to suffer through to get our fix. Be forewarned, if you want to get in the first seating of the day, you'll probably have to get there early or suffer much longer waits later in the day. We ate our way through the menu, but we ordered two of the baked BBQ pork buns. These are SO MUCH BETTER than steaming them. The NYC version was quite, quite good, though not quiiiiiiite as amazing as those in Hong Kong. Their Deep fried eggplant with shrimp were fine, but I would not bother ordering them again. I wanted the eggplant to have far more crispiness. Their various dumplings are all worth consideration and trying out - we tried many and they were wonderful. I really enjoyed their steamed rice rolls - difficult to eat but very, very good. Their steamed rice with minced beef and pan fried egg was EXCEPTIONAL. The congee, which Hong Kong made me a fan of, with preserved egg was kind of flat. They did not have adequate toppings to doctor up your congee like I expected. I'd certainly go back here. If you can go with a group, you get to try more. And remember, this is the order off the menu on to little sheets of paper place, not the rolling trolley kind of dim some place. It's some seriously good dim sum. Photos- 2 replies
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Sounds like you had a good time, Nadya! I'd try Oriental East and New Fortune as well. MD dim sum is better than the dim sum you find in VA. Don't get me started on the dim sum I had at Dragon Star restaurant in Eden Center. Note to all: NEVER order anything Chinese in a Viet place...ai ya! As for the old Chinese waiter commenting on your physique - you are just experiencing the tip of the iceberg when it comes to Chinese unsolicited "concern"/criticism. (Hey, could've been worse - at least he didn't say you were as strong as a water buffalo...)
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Do any of the local places do this, have dim sum like not for brunch/lunch?
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"Grand Harbor Caters to Seafood Tastes in the $10 to $10,000 Range" by Jonathan Gold on latimes.com
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It's been tough waiting for HECOB to reopen. So bad, I half remembered Todd Kliman's snippet last summer about Dim Sum being served at Tai Shan in Montgomery Village. This location has always been pretty steady for mains even before the name/ownership change [back in the pre-butterstick, Peking Supreme days]. A couple of Sundays ago I went and found that a display case of tendon, seaweed peanuts and other cold dim sum had replaced the first couple of booths inside the dining room. The dim sum is ordered from a menu [attached], not carts, and is delivered from the kitchen when ready. I had pumpkin pancake [more like a bun], scallion pancake [no too oily] and pan-fried pork buns. The setting is almost serene compared with New Fortune and seemed to pick up after noon with Asian families. TaiShanDimSum_Dec2009.PDF -
The former Good Fortune space on University Boulevard in Wheaton is now split into two restaurants - Cam Ranh Bay on the right, and Gourmet Inspirations on the left. The ownership has changed, but the space has been renovated and on their website (http://www.gichinese.com), the new owner of Gourmet Inspiration says: It has been a while since I went to Good Fortune - the interior has definitely been spruced up. We arrived shortly after they opened at 10:30 on Sunday, there were only a few tables of folks when we got there but it was filling up rapidly by 11:30. At first only a few carts were circulating, but more carts were added after a little while and new items were added to the carts. The good: "¢ everything we got was fresh and hot "¢ no line or wait to get in at opening "¢ service was attentive with tea, carts, and a special order of gai lan The acceptable: "¢ gai lan, siu mai, har gao, cream buns, shrimp rice noodle rolls, taro puffs The less than stellar: "¢ the tofu skin rolls were in a weird gelatinous sauce and the filling was odd in a way that I couldn't quite figure out We only had three in our party, one of whom was not very hungry, so did not sample a wide range. While this was not the greatest dim sum ever, I have had far worse. I'd eat dim sum here again, although in part that is because it is one of the closest to my house in PG county and I don't like Oriental East on weekends. Also, they have made arrangements to allow use of part of the Bank of America lot across the street for parking on Sundays and evenings, and at the Pearle Vision lot when Pearle is closed.
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