Kung fu dim sum philadelphia1/21/2024 ![]() ![]() From the kitchen, guests will enjoy a menu that focuses on two authentic styles of Chinese dim Sum (Shanghai and Cantonese), plus fried rice, noodles, chef specialties, and familiar Chinese favorites from the Jiang Nan region of China. The indoor and outdoor spaces combined make this the largest Dim Sum House restaurant. The new restaurant will feature 6,000 feet of indoor space with seating for around 100+ guests, with the final numbers still in the works.ĭim Sum House will head outdoors with a stunning new covered dim sum and cocktail garden that will seat around 100+ guests and 3,000 square feet of space for the first time ever. The mother and son duo will bring the city's largest dim sum restaurant, bar, and lounge to the hottest and fastest-growing area of the city, between the bustling Fishtown and Northern Liberties neighborhoods. American Street.ĭim Sum House By Jane G's Announces Third New Location Coming To Liberty SQUARE Philadelphia, PA - Jane Guo and Jackson Fu announce a brand new third location for Dim Sum House by Jane G's, coming to Liberty Square at 1214 N. See Full Coverage on PhillyBite Magazine.KC KooĢ1 Wing Hing St, Tin Hau, 2802 2888. This is not expensive, but it’s still surely not on the cheap side. With no service charge, the total bill came to about $80 each. ![]() ![]() The meal ended with the sticky rice and mango roll, which was soft, sweet and deliciously chewy ($16). We also tried the char siu pork rice roll ($19) and found the exterior too thick and starchy. The long garlic shrimp spring roll ($19) was much crispier than the traditional versions. Despite the greasy, crunchy sesame surface, the radish fillings were tasty and sweet. The sesame radish cake ($20) was a combination of radish cake and sesame-studded Chinese pancake. We also opted for some innovative deep-fried items. The Malay sponge cake was especially delicious, soft in texture and full of brown sugar sweetness. But the pork inside was too sweet and thin. The char siu bun was steamed just right – not too soft while retaining a bit of chew. The pork filling in the siu mai was juicy and meaty, but I would have preferred a more traditional version with less shrimp. The shrimp dumplings were really tasty with fresh shrimp fillings and a thin, non-sticky skin. Next, we tried several traditional steamed items, including shrimp dumplings ($12), siu mai ($10), char siu bun ($14) and Malay sponge cake ($14) – all served piping hot. To start, we had the double-boiled seafood soup ($28), which was delicately flavoured with a light aftertaste. The menu is divided into six categories (steamed, deep-fried, rice roll, rice pot, congee and dessert). The dim sum items are all prepared on an à la minute basis. Luckily the turnover of customers was really quick and we were seated after a brief 15-minute wait. We arrived on a Sunday afternoon to find the two-floor place packed with people with a long queue outside the shop. Among the newcomers is this Tin Hau restaurant. Following the success of Michelin-starred Tim Ho Wan and One Dim Sum, there has been a rapid increase of eateries specialising in dim sum.
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