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• Seattle dim sum open christmaw plus#

It would be a mistake, however, to dismiss the Emerald City entirely in favor of its Canadian neighbor, as several above average dim sum options exist across the Seattle area for those who don’t wish to journey north of the American border.Ĭhinese immigrants first came to Seattle in the 1850s, when jobs in mining and fishing drew laborers to the Pacific Northwest. Their dinner menu also looks worthy of trying, with more than a hundred offerings and lots of fresh, live seafood.The best dim sum in Seattle, the old joke goes, is found 150 miles north in Vancouver. I'd definitely return to New Kowloon, especially if it was on the weekend, when the line apparently goes out the door. The flavors were spot on and it was cooked very well.

The flavor was slightly sweet and soy-salty, with a nice meat filling. Very crisp on the outside, but chewy on the inside. The friend pork dumplings on they other hand were great - some of the best I've had. I also thought there was a little too much noodle, and it made it taste kind of gummy. nothing special, and they got cold really quickly. Top: cheung fan, bottom: fried dumplings with pork (foon gor? someone correct me on my Chinese.).

The texture was fine, but they were pretty tasteless.

Seattle dim sum open christmaw plus#

They were room temperature, and quickly got cold, plus they just didn't have that much flavor. They have a very light seafood flavor, and if the wrapper's done right, they're delicious.Ĭhicken feet. I've eaten the scallop ones at a few different places now, and they are quickly becoming one of my favorite dim sum dishes. Both of these were comparable to similar dishes eaten at Jade Garden, in quality of ingredients and quality of preparation. The best two things we had: L, scallop dumplings, R, shrimp and chive dumplings. I'll stick with the fried stinky tofu and shrimp. The wrinkled up pea on top should've been a tip that this was no good. It would have been good in a soup or something, but it the texture was a little too intense for us. I usually like tendon, but this gelatinous mass covered in a soy flavored sauce was a little bit too much to handle on its own. The tofu was fried in the restaurant, not the pre-fried kind which a lot of restaurants use, and it had a subtle "funky" flavor, similiar to a washed-rind cheese.īeef tendon. This version on the other hand was very good. According to Brian, the hawkers in Hong Kong will use the same oil to deep fry it for several years, which results in a. It's stinky tofu (fermented tofu) stuffed with shrimp and friend, then covered tableside in a black bean sauce. A photograph probably couldn't have done it justice, but it sums up pretty well the patrons of the restaurant.īrian explained to me that this is a common street food in Hong Kong. Three generations sat at a large table right in front of the live seafood tanks, which were cleverly built into the wall, and the oldest man at the table, who must have at least been in his 80s, silently ate while smashing his gums up and down in a Popeye fashion, exposing a toothless mouth. There was one particular family whose picture I wanted to take but couldn't find a way to do so. The crowd was a mix of non-Asian office workers (a giant group of 15 sat next to us, being very loud) and Chinese families. I'd say it's actually one of the nicest looking Chinese restaurants I've been to in Seattle, along the lines of the more popular House of Hong. Though buried in a quiet shopping center, and surrounded by empty stores and a few beauty salons, New Kowloon was alive and kicking this morning.Ī nicely decorated space with lots of gold/red, some cool paintings and statues and a giant picture of the Hong Kong skyline. I've always driven past that place, and seen the sign, but never ventured inside.

Today we visited New Kowloon, a big banquet type place with seating for 280, located on the outer edge of Chinatown/ID, just east of I-5 in the Pacific Rim center.