Culinaring Through NYC: Day 1, Dim Sum
the day started with a crusty croissant. buttery and soft.
It’s 8:30 at night and at this moment I’m lying in bed exhausted by the mass of food I’ve consumed today. There’s so much going on right now it’s hard to write clearly and present a tidy image or taste of what has occurred this day. I’ll reflect later, but for now here are the pictures with a few thoughts here and there.
I cannot post all of the things we ordered at Ping’s Seafood Restaurant for fear of crashing the server. By my estimation we ordered approximately 20 dishes.
pork shumai. Delicate skin wrapped around moist, soft pork.
beef cheong fun – gentle rice noodles stuffed with beef and a surprising kick of ginger
this is when you know the restaurant is serious:
shrimp wrapped in bacon, fried in tempura batter.
absolutely brilliant. puff pastry with char sui (chinese bbq pork).
buttery, crunchy and salty all at once.
A more doughy take on pastry+char sui. Reminiscent of a boa.
the sign that a master is cooking in the kitchen. the rice noodles are light and delicate and, more importantly, translucent. cheong fun filled with char sui and cilantro. very addicting.
of all the dishes at lunch, the beef chow fun was the worst. noodles were seared well but overall the dish was severely under seasoned.
beef with crunchy noodles. I like my noodles to be crunchy but these were drowning in brown sauce. still good. beef was tender.
I <3> Ping’s. The place is clean, classy and calm (relatively), all three qualities most dim sum restaurants lack. In many of the dishes it’s clear there’s a master in the kitchen. I’m also glad to report that my previous dim sum experiences weren’t too far off track compared to NYC dim sum. Nevertheless, this was the best dim sum experience I’ve had. Ever.
22 Mott St
New York, NY 10013