![]() ![]() It was endless.Īs far as I'm concerned, the fried salt-and-pepper shrimp clearly reigned supreme, with the heads being the best part, crunchy and immensely flavorful.Īfter the customary egg custard tarts with dessert, I was presented with a warm bowl of douhua, a very soft tofu in a sugary syrup. ![]() Clams in black bean sauce with ginger, beef chow fun, curry noodles with shrimp, pea shoots, fried squid, crispy duck legs. While not all selections are conventionally categorized as dim sum, the large plates are nonetheless part of the experience here. The rising steam from the plates caught the window light, making them all the more irresistible. Waiters jockeying carts circulated while others whisked in larger dishes. Ady prefers the fatty steamed pork riblets which I found just fatty and, you know, steamed. And they have their personal favorite dishes. Tong's father, Ady, is from Hong Kong and his mother, Nancy, is Taiwanese, so dim sum has become something of a family tradition. "This is more advanced," I was warned, but having already tackled chicken feet, I wasn't going to let a little steamed stomach scare me off. All easy for me and my intermediate chopstick skills. All wrapped in a dumpling or rice noodle roll or steamed bun. To my unrefined palette, most of the dishes in the early rounds were similar: shrimp or pork or pork and shrimp. The Tongs, however, dealt mostly with Jackson, the affable manager who worked the room like a politician. Many dim sum restaurants have dispensed with cart-based ordering, where roving waiters offer up selections from stainless-steel push carts, but Central Seafood sticks to this old-school tradition while also allowing for ordering from the menu. "I'm not sure it gets much better by driving into Chinatown," said Tong, conceding to the easier commute. While Flushing and Manhattan's Chinatown famously offer a wide array of dim sum options, Central Seafood and nearby Aberdeen Seafood & Dim Sum in White Plains, N.Y., are popular alternatives for locals. ![]()
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