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Restaurants & Bars 2

Dim Sum - Phoenix

Vital Information | May 25, 200211:23 PM

As always, the dim sum eaten last, is the best dim sum. With Florida relatives in tow, we dim summed at Phoenix today. We went to Phoenix because we figured the carts would be easier and more dim summy.

The great thing about Phoenix is the variety. Lots of things not found at the other (sheet) places. Fried cuttlefish with a hint of curry, rice with chunks of chicken and greens, spare ribs, hot dog buns (hugely authentic). There is just so much more to choose.

Another thing that Phoenix does really good is bake. Their dim sum is more than steamed things. The mini sweet top buns with custard are especially yummy--hot, flaky, crusty, rich and sweet.

The last thing I like about Phoenix is the way they take care of you. They have an array of servers who will swoop in to offer you specials just out, say some crepes stuffed with beef or shrimp, or more importantly, grab you whatever you want (if you by chance know what you want). All meal long Sophia had been pinning for "the yellow things". Meaning a rolled up (yellow) sponge cake cut into pieces, revealing a spiral pattern. When we finished multiple courses and had not seen them, I asked. Soon, but not real soon, they arrived. Perhaps, they steamed a batch of malaysian sponge cake just for us. When they finally came by, it was with a big wooden steamer tray filled with plates of the cake rolls as well as big hunks of the sponge cake and a few other things we had not saved tummy room. Needless to say, this finished off the meal quite nicely for Sophia.

Given that we were a party of 8 at mid-day on a weekend, the wait was a short 20 minutes. The food on the table at Mountain View, Happy Chef, etc. may be as good or better, but no one gets the food to your table like Phoenix.

Phoenix has some neat sounding family style dinners including a $60 per head option (almost Trio range?) that I'll post about later, probably tommorow.


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