#Authentic dim sum boston full#

The Chau Chow pork dumplings, though, were still filled with lovely, crunchy water chestnuts, peanuts and the like, but the pork was hard to find. Many of our old favorites sang as mellifluously as before: steamed shrimp dumplings, both the version with chives and the one with spinach, the always-superb deep fried shrimp and chive dumplings (got 3 orders, one for each of us, that’s how much we love 'em – but see NOTE below), the steamed chicken buns, and the sticky rice in lotus leaf. $15/meal is very good value for food of this quality, but it’s not rock-bottom-cheap either. We got about 10 meals out of it (but we’re no longer the huge eaters of yore). With tax and tip the total cost was a shade north of $150. Our usual dessert here is the silken tofu, always excellent. We also got for the first time salty fish and chicken fried rice (I was wrong above when I said they did not have it) – a light version, but very tasty ($10.95 previously, $12.95 now), brisket lo mein (the beef is 5-spiced), egg yolk lava buns (not as oozy as I’d like), spicy salted squid (a little burnt), and panfried pork dumplings with a pasty pork filling that reminded me a bit texturally of the pasty beef fillings in many Jamaican beef patties. Pork and preserved egg congee (if you get it to take out, stir up the salty egg yolks from the bottom). Steamed chicken buns (we usually do pork)įried shrimp and chive dumplings (we adore this enough to get 3 orders lately) Spinach and shrimp dumplings (our usual is shrimp and chive) Knockouts (the ones with an “” are ones we tried for the first time):Ĭhau chau pork dumplings with peanuts (and even crunchier water chestnuts) Prices are higher now than a few months ago (as everywhere) and just for the record I’ll list the old and new prices in a few places. I haven’t had the time yet (although I do have the gumption) to try “White Turnip & Beef Entrails”, or “Cart Sale Noodle Soup” (intriguing one, that), but perhaps you will and you’ll report back.Īnother takeout from Winsor a few days ago, another success. W has Chinese sausage, GF has shrimp.Īpart from all this, the W menu is significantly larger (although it lacks a particular JF favorite: Chicken and Salt Fish Rice) and I suggest you wander off the official dim sum list to “Special Snacks” and visit dishes such as the panfried rice noodle/cake with XO sauce. Toss-up because the two versions are different. I have to give it to JF on balance (see above).Īgain, JF on the looseness of the “cake” over every other tightly packed version. I assume when you come here next you’d like something to compare against NYC, and I’ll use JF as a reference point (in the comparisons below, Winsor is W and Jing Fong is JF):Īll standard dumplings (har gau, siu mai, etc,): I will definitely would go back and intend on trying the Dim Sum on Sunday, if I can find a place to park.OK, you’ve strong-armed me into a more substantive response. My only complaint is that the food is all one size, I like to order just small for the rice and appetizers. I think I would order the Chef specials next time, they looked very inviting. They could jazz that up with just some bar stools. I stood at the bar and had a glass of wine while I waited.

It's not the fanciest place, kind of looks like a banquet hall with all the white table cloths.

The fried rice was hot and delicious and the pork was not gamey.

#Authentic dim sum boston full#

I ordered the Kung Pao chicken, it was full of the most tender chicken. The chicken wings were a bit to cooked, my fault entirely, our usual place we ordered them crispy, here just order the wings, they will be perfect. The ravioli's were so good and light as a feather. I played it safe and ordered the usual fare to gauge the quality and taste.

Sunday morning's you can't get near the place with people parking on the side walk. I have been driving by this restaurant for a while and it is always packed.