Best dim sum brooklyn skin#
Unlike the thick doughy skin of American Chinese egg rolls, Cantonese spring rolls have a more delicate, flaky skin. Spring rolls (below) at dim sum restaurants usually have a pretty bland filling, but this turned out to be my favorite dish of the day. The light garlic sauce was good, though a little extra salt would have come in handy. The eggplant stuffed with shrimp (above) had just come out of the kitchen and was piping hot. Twenty minutes had never seemed so long.įinally, our number was called, and not having eaten for the last 15 hours, we started ordering whatever came by instead of waiting for around for the har gow cart. (Of the 200 or so diners, there were approximately four who were not Chinese, if you like to judge authenticity by these ratios.) While waiting for our number to be called, I kept eyeing all the baskets of perfect-looking har gow that traveled from the dim sum carts to the tables. It had a large dining room with high ceilings, pleasant (re: not gaudy) decor, and most importantly, a decent amount of space between tables. So on President's Day, despite the sudden "wintry mix" in a week of good weather, and the wonky holiday train schedule, my boyfriend and I decided to forgo bagels in front of the TV and instead brave the longish trek down the Sunset Park.Ĭhinese restaurant names tend to exaggerate ("pagoda", "garden", "kingdom"), but the inside of East Harbor Seafood Palace was as palatial as you can find in New York.
Robyn from The Girl Who Ate Everything wrote about it over a year ago, as did The Village Voice. I've been to Sunset Park plenty of times before for grocery shopping and eating, but have somehow missed East Harbor Seafood Palace, supposedly one of the best dim sum restaurants in New York.
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