11 dim sum restaurants that use push carts in New York City
I’ve heard that some dim sum restaurants have moved away from pushcarts so that their small plates come out hotter and fresher.
The idea of a checksheet vs. carts makes sense. Dim sum is traditionally prepared in bulk and can be anywhere from one minute to one hour before it’s eventually placed on a custome’rs table. For those small plates that arrives by cart, the dim sum rely on the steam of the carts to keep it warm whereas a check sheet allows the dim sum to be made/cooked/reheated to order.
The check sheet method is all well and good, makes business sense, and I know my mom prefers it. Despite the prospect of somewhat fresher dim sum, I prefer dim sum that comes via pushcarts. To me, it’s a defining factor of the overall experience. It’s what I grew up with and dim sum just isn’t as enjoyable without pushy women pushing pushcarts.
Not just that, I like that the carts are like bumper cars attacking your table as soon as you sit down (normally after a long wait).
If you want the dim sum pushcart experience, here’s a list of Chinese restaurants that use pushcarts to serve their dim sum in New York City — mostly in Manhattan’s Chinatown, but there’s a few from Brooklyn and Flushing.
|Asian Jewels Seafood Restaurant||13330 39th Ave.||Queens||Yes|
|Golden Unicorn||18 East Broadway||Manhattan||Yes|
|East Harbor Seafood Palace||714 65th Street||Brooklyn||Yes|
|Jing Fong||20 Elizabeth Street||Manhattan||Yes|
|East Ocean Palace||13330 39th Ave.||Queens||No|
|Hop Shing||9 Chatham Square||Manhattan||Yes|
|Sunshine 27||46 Bowery||Manhattan||No|
|Pacificana||813 55th Street||Brooklyn||No|
|Ping’s Seafood||22 Mott Street||Manhattan||Yes|
|88 Palace Restaurant||88 East Broadway||Manhattan||No|
|Hee Win Lai / Delight 28||28 Pell Street||Manhattan||No|
The “dim sum with carts” list was compiled with the help of Yelp and experience. I can personally confirm that six of the above restaurants use pushcarts to deliver their dim sum.
What I can’t confirm is even one restaurant that has made the change from carts to check sheets and there are a few important reasons why Chinese restaurants won’t move away from pushcarts.
As with MSG, carts are a staple of the dim sum experience. On top of that, the most-popular restaurants are packed almost seven days a week. So even with pushcarts, the turnover is so high that the kitchen has to crank out plate after plate of dim sum to meet the demand — especially the more popular dishes.
With these restaurants, not only do you get dim sum that’s fresh and hot, but you get it delivered to your table with pushcarts.
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