Don’t stop investigating passing carts or you may miss some of the best dishes. The stream of carts moves very quickly and in turn so must you, as the carts pass you by, continue the card/food exchange until you have a nice base of dishes to work through on your table.
Don’t worry about price, nothing will break the bank, if it looks decent, hand over your card in exchange for some food. Be adventurous, get out of your seat, card in hand, and take a peek at what’s on the cart. This is where the “seizing” comes into play. Carts filled with steam baskets and plates of food will be wheeled quickly past you by mainly Cantonese-speaking women who have little to no patience describing what they’re offering. On weekends, prices vary depending on size from $2.95 to $3.95 to $4.95. During the week, every plate at Jing Fong, no matter the size, is $2.95. The size of the dish determines price and where it’s stamped. “This is my order card! There are many like it, but this one is mine! My order card is my best friend. In case you still don’t comprehend the gravity of this card’s purpose, I’m going to borrow some lines from the film “Full Metal Jacket”: Don’t lose it and try not to spill on it. Every time you take a steam basket or plate, this card is stamped. Once you reach the summit, you’ll be unceremoniously ushered to a table and handed an order card (ask for two order cards, if possible, I’ll explain why later). Jing Fong is a massive dim sum house, so much so that you have to take a very steep escalator up to the vast banquet hall. If you’re going on a Saturday or Sunday, get there early, preferably before noon, because there will most likely be a wait and they sometimes run out of certain dishes. Dim sum is served from breakfast through late afternoon every day but it draws big crowds on weekends. “Dim Sum” does not mean “dumplings.” It refers to the entire range of dishes offered at the dim sum house.
It’s the language of the dim sum house and having someone with you who has mastered it will make the meal. There’s one thing you can do to GUARANTEE a thorough and authentic experience: bring one person with you who speaks Cantonese. In the following sections preceding the food I will try to prepare you for the unique cultural experience you will soon undertake. If you have eaten dim sum before, in an authentic Cantonese dim sum house, skip ahead and just enjoy the food porn. But eventually we take our tab up to the cashier, pay our bill (shockingly cheap) and take the escalator back down to continue on our New York day.If you’ve never eaten Dim Sum, you MUST read this…. It’s so easy to continue grabbing just one more bamboo basket, just one more plate from the buffet. It’s always hard to tell when we’re done. Noodles are ordered off the small menu, and come out from the kitchen. Piles of seasonal greens, tripe and this time around mini steamed eggplants stuffed with shrimp. All is good.Įventually we make a trip up to the buffet, which is always a surprise. Tiny pork-stuffed dumplings, thick rice noodles wrapped around chopped beef, fluffy pork buns. The ladies squeeze the appropriate sauce atop our dumplings, check off our running tab on the numbered card, and wheel away. We usually grab one or two of everything. Kerchiefed ladies pushing steam carts between the rows of tables pass by, yelling out undecipherable names of whatever is held in their bamboo baskets. You’ll be shown to your table, given a little slip of gridded paper, and the show begins.
#JING FONG RESTAURANT NYC FLUSHING FULL#
(Notice that almost all the other tables are full of Chinese families) The stage at one end of the room is usually decorated with an elaborate balloon arrangement, ready or left over for some wedding or birthday. This is Chinese banquet style dining, big time. She will give you a completely random number (don’t worry if numbers before or after yours get called) which should get you seated in under ten minutes. If not, give your name to the lady behind the podium. If you’re lucky, or go off hours, just ride the escalator straight up to the dining room. I’m sure there are probably quainter, or even better, dim sum places in Chinatown, (and you can check out this app for everything you’ve ever wanted to know about that neighborhood) but we love Jing Fong, in all it’s glorious, tacky, Hong-Kongish, over-the-stop splendor. One of our traditional stops is at Jing Fong, for dim sum. Instead it’s either 100% American (like Peels) or else from a far away continent – preferably Asia. I know the blog is called Elizabeth Minchilli in Rome, but since I seem to be the resident New Yorker for a lot of my Roman friends, I’m taking the opportunity to post about some of our favorite places we visit every time we’re in town.Īs you’d imagine, when in NYC, we steer clear of pizza, pasta and anything else even vaguely Italian.
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