I enjoyed it but both Lon and Janny burned their tongues on it. The shrimp and mango wrapped in a thin wonton skin, panko coated, and fried was another split. I asked for it so he gave me one, probably a left-over of the day, so it’s my fault I guess.

I feel bad here because it says on their menu that the rice noodle wrapped dishes are only served 11-4pm. Shrimp in Rice Noodles, miss, the dough was soft mush.

Crab dumplings, hit, there’s a nice big chunk of crab meat in there and the dough finally had some spring. I thought it was gummy, but Lon appreciated the crispness of the outside.Īfter that round, Janny joined us, and we ordered our next round. Roast Pork Pie, miss, the ratio of dough to filling was too high, worsened by how overly greasy the layers were. Snow Pea Leaf dumpling, hit, a classic done well, simply put, the vegetables were not over-cooked. Shrimp and Chive dumplings, miss, the filling was not flavorful and the dough was too sticky. Duck dumplings, hit, though it did not taste like duck, the ground meat with vegetable filling is nicely spiced, a more pronounced flavor than typical dim sum. We chose a mix and started on an adventure of hit and miss. You’ll see many classics and some unfamiliar names, which made me wonder, would the traditional ones be done differently? No carts for you to see the goods and no explanations or pictures. The dim sum menu, presented as a list on a sheet of paper, is where you note how many plates of each dish you want. There’s table clothe and even a motion sensored sink in an otherwise typical Chinatown bathroom. You’ll notice that there was once a thought of decor here, though it’s starting to look a little shabby. You would have to deduct from the little clues yourself, starting with the roasted soynuts instead of peanuts. No host or waiter will tell you about their star dishes. When I arrived, I was surprised that there is no mention of the chef. I probably would never have visited Dim So Go Go had MH not told me there was something different going on here, a collaboration between a French American food writer, Colette Rossant, and Hong Kong Chef, Guy Lieu. I also don’t eat much in Chinatown these days, preferring the far away land of Flushing where everything is just a few notches better. Welcome to FoodMayhem!ĭim Sum Go Go 5 East Broadway, New York, NY 10038 countless times, assuming it was just another cookie cutter Chinese restaurant of Chinatown.

We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

Dim sum go go