Tucked away in the corner of Doyer Street,
Nom Wah Tea Parlor has been in business in Chinatown since the early '20s and had just recently undergone renovations, which jazzed up the space with the charming vintage look of an old Hong Kong diner. But it's the dim sum that makes it worth a return trip.
Continue reading »
Golden Steamer* is about as no-frills as you can get. A menu printed on the wall, a walk-up counter, a couple of stools against the wall that are used not for customers but for stacking boxes, and a single cash register. But what it lacks in decor it makes up in value.
Continue reading »
Known as Banh Bao in Vietnam and Tai Pao in Hong Kong, the bun is really easy to spot among other buns because of its gigantic size. You find inside the bun everything you need for a substantial lunch: a chunk of juicy grounded pork, half a hard-boiled egg, a piece of Chinese sausage, and mushroom slices.
Continue reading »
Although all the flavors are tasty, with a fluffy, soft, appealing dough, my favorite is the
pumpkin bun ($0.75), which distinguishes itself from others with its light yellow skin.
Continue reading »
Who else would combine bun and pie besides Momofuku Milk Bar? My initial reaction to their cinnamon bun pie was, "WHOA, BEST IDEA EVER!" Instead of a typical pie crust there's sweet, bready bun, which is topped with gooey...
Continue reading »
Bo Lo Bao from Ping's Seafood Restaurant in Manhattan's Chinatown. Sweet and crusty on top, custard filling with chunks of pineapple on the inside, these buns are available as Dim Sum on the weekends. Usually they run out, so...
Continue reading »
