This minimalist, light-filled space in the Publix Hotel dispenses xiao long bao filled with pork, crab, or chicken to your table seemingly seconds after you order. Dough ZoneĪt last, the Eastside chainlet known for soup dumplings, crispy-bottomed Q bao, and dan dan noodles has a 206 location, and Seattle could not be more excited. As the name implies, anything noodle-related off this large Taiwanese menu is likely a winner. But that means less room for gua bao, wontons in spicy chili oil, or beef noodle soup costarring marvelously chewy noodles and broth so rich and flavorful you could happily just drink it straight. It’s hard to pass up the individual hot pot, and judging by the induction burners parked on most tables, few people do. And the pot stickers still come to the table hot and delicately conjoined in a thin lacy layer. Which means the whole lot of spiral-pinched xiao long bao soup dumplings (lamb, pork, shrimp, crab meat) remain juicy as ever. While a mini makeover bestowed new tables as green as pork and chive dumplings, the menu-with hand-scrawled addendums in black and blue ink-is exactly the same. A plate of pan-fried dumplings, however, is a must.
Noodles, Rice, Dumplings King Noodleĭesign-your-own combos of broth, noodle style, and toppings offer endless possibilities…hot and sour soup with vermicelli and sliced brisket and wontons? Spicy broth with wide rice noodles, fish balls, and enoki mushrooms? The menu of silken congee can change the calculus entirely. Round things out with stone pot rice, noodle soup, or the excellent mango freeze drink made with coconut milk and sago. Sure, it’s less spontaneous (and slower) but everything arrives cooked to order, and late-night hours mean you can satisfy dim sum cravings well past midnight. cheerful room doesn't deploy carts, but rather dim sum order sheets where you tick off your choices-soup dumplings, hum bao, roast pork with impeccably crackled skin.
Chinatown-International District, 707 S King St. But for these prices and for food this satisfying, I’m not complaining.īreakfast, lunch and dinner daily. The place is on the small side, and service ranges from sparse to harried but present. The cashew chicken ($8.95) is especially good, white meat softly sautéed with snow peas, celery and toasted cashews, and the Mandarin string beans with minced pork ($8.95) are a little bit addictive. The full menu offers surprising range: There are pan-fried noodles with pickled vegetables and intestines ($9.95), though I prefer the mixed seafood-perfectly cooked scallops, squid and tender white fish-with spicy XO sauce (made of dried shrimp and chiles) and two kinds of noodles ($10.95). Another favorite: tender shrimp dumplings and gai lan (steamed Chinese broccoli), which we order so that we don’t feel as guilty eating the pork and chive dumplings, all of which disappear too quickly. That’s the day my dim sum loyalty changed I now crave Harbor City’s steaming dumplings filled to bursting with crab and shrimp, or shrimp with cilantro its wide rice noodles in soy sauce its fried chicken feet. And so we decided to change course and wait alongside the shivering throng to see what all the fuss was about. One cold morning last winter on the way to our usual International District dim sum haunt, my family and I had to zigzag our way through the crowd waiting outside Harbor City, a stone’s throw from our destination.
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