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Manhattan Dim Sum

Red Egg - one of the better dim sum places in manhattan


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Red Egg - one of the better dim sum places in manhattan

Lau | Apr 6, 2009 08:17 PM

I stopped by here with my GF the other weekend as some reports on chowhound are claiming that its pretty solid dim sum, so I decided to try it myself. I was sorta skeptical b/c its billed as a peruvian / chinese restaurant and its also pretty modern and nice, both of these terms (fusion and modern) are usually connected with horrible chinese food. However, when I got there, while there was clearly a non-chinese contingent there, there were alot of chinese people, which was a very good sign especially given the dim sum is more expensive than most ctown places (fyi, not saying anything wrong with non-chinese being there, i welcome it, but if you see none of the given ethnicity at a given ethnicity's restaurant I immediately become concerned). Anyhow, I had a good feeling as soon as I walked in that it would be solid.

The place is sort of modern decor with alot of wood and booths and white walls, its kind of got alot going on (too much if you ask me), but its much nicer than most chinatown restaurants ( The servers are fairly nice.

The menu is ordering off the menu and if you've read my other responses on dim sum, I believe this is a far superior way to eat dim sum as the food is much fresher (carts are dinosaurs although I understand people's nostaglia for them as most of the places I grew up eating at in LA served cart food, but now most of the good places in LA and HK are off the menu). I was happy about that (and another good sign)

On to the food:
- steamed shrimp roll (ha chueng fan / xia chueng fan): this was very good, in fact it was the best version I've had in manhattan. The rice dough was thin and soft as it should be (most places make it too thick) and the shrimp were nice, plump and fresh. I was very surprised at how good this was.
- steamed roast pork bun (cha siu bao / cha shao bao): these were good, they did have the sweeter sauce instead of the more savory one, but the bun was very fresh, soft and fluffy and a good bread / meat ratio. The meat itself was good with no "stops" (i.e. things you can't bite through). Pretty solid.
- stuffed green pepper: excellent, these were the long spicy green peppers (go chu in korean) that was stuffed with a steamed shrimp paste and then pan fried. We both thought this was quite good.
- vegetarian spring rolls: I hate these, but my GF likes them, so I got them. they were good for spring rolls as they weren't too greasy and nice and crispy
- siu mai (shao mai): the one disappointment of the day. They felt like they had been oversteamed and so the skins were a big soggy and the filling was too chunky, it should be more minced
- durian puff pastry: I got this as it was a special that day (i like durian), its a puff pastry with a durian paste filling. The puff pastry exterior was excellent, clearly was very fresh (nice and crispy) and the inside was a delicious durian paste that wasn't too sweet and tasted like durian. While i thought this was great, if you don't like durian you obviously wont like this

Overall, I thought the dim sum was very fresh and generally of good quality. I definitely recommend trying

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