Sunday, October 07, 2007

The Sum of Its Parts

5 East Broadway
New York, NY 10038
Tel 212.732.0797


Dim Sum Go Go may not have the signature clattering carts or raucous atmosphere of a typical New York dim sum restaurant, but it's no less of an authentic experience. It's Chinatown's first nouvelle dim sum joint, with a hip-minimalist dining room, helpful service, and some amazing dumplings. So that's where we headed when my mom--who can make a marinara sauce in her sleep and assists chefs at cooking classes in her free time--told me she wanted to have dim sum for her birthday.

Our waiter led us through the paper menu, helping me tick off two of these and two of that with a stubby little pencil. Within minutes, Mom, Dad, Aunt Ann, Uncle Roly, Fork and I were enjoying Tsingtao beers and watching the staff carry towers of bamboo steamer baskets filled with delicious dim sum to our table. The pork buns landed first, and we all bit in to our own simultaneously, oohs and aahs erupting: the hot, baked buns filled with roasted pork were "a home run," my dad declared.

Next, fried rolls containing shrimp and mango, light and fresh. And then, the dumplings, beautiful little rounds bursting with flavor. The meat offerings included shredded duck with ginger, pork and shrimp mixed together, shrimp and chive (a crowd favorite), seafood dotted with black sesame seeds, and crabmeat wrapped in green spinach dough. On the vegetarian side there were Jade Dumplings, stuffed with asparagus and ginger; and Abbot's Delight, with shredded carrot, jicama and cabbage. We dipped these delicacies in a variety of tasty sauces: wine vinegar-garlic, chili, and ginger-scallion. By this point, we were in full-on dim sum mode. Forget our initial plan to start with dim sum and move to traditional entrees. More dumplings! We stopped momentarily to contemplate how wonderful and non-greasy everything was, and then consulted with our waiter for round two.

This time we sampled little meatballs and pork wrapped in bean curd. Both were excellent. We also tried the pumpkin cake (our waiter's favorite dish), which added a delightfully sweet note to the savory menu; and the chicken and sticky rice in lotus leaf, which wins the evening's Most Dramatic Presentation award. After unwrapping two layers of leaves, we found a rectangle of very sticky rice. Tucked in the middle of the rice: a bundle of richly-flavored roasted chicken.

The dumplings' paper-thin skins meant you ate more filling than doughy exterior, and the fresh flavors and lack of heavy MSG left us feeling sated but not stuffed. So go, go to Dim Sum Go Go!--S


Anonymous said...

OH MY GOD!!! The admiral looks CRAZY in that picture. I'm on the
floor laughing. Lynn your review made me salivate and I just finished
lunch. Awesome....I love it. Thanks cuz.
Love Ditzola...

Admiral said...

The Admiral loved this evening. The food was delicious and service was superior. The company was excellent. Chinese beer was so good I had 3 of them, only because I wasn't driving that night. We should do this again.

Laura said...
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