I have always loved steam buns. I'll usually get one as an appetizer before a "real" meal in Chinatown or afterward as dessert.
Saturday I figured we'd do a "tour" and came to the conclusion that I really enjoy the pork steam buns but they tasted the same from every place we went. What's up with that? Are they mass produced and just steamed at the restaurants?
The veggie buns varied. Different fillings @ different places. All tasty.
Mei Li Wah, excellent Dai Bao filled with chicken,duck and pork.
Super Wang Bakery, the name says it all
Mee Sum Cafe
Vegetarian Dim Sum House, excellent sesame paste bun
Nam Wah Tea Parlor, been going there for 40 years, still tasty pork buns
Hop Shing, I think it used to be the C-Town OTB.
New Golden Fung Wong Bakery
They all had great pork steam buns which are my favorite.
We ended the crawl @ the newly re-opened 456 Restaurant for a light meal after all of those steam bun carb bombs. 456 was bustling and the food was great.
Super Wang Bakery
42 Mott St, New York, NY 10013
Vegetarian Dim Sum House
24 Pell St, New York, NY 10013
Nom Wah Tea Parlor
13 Doyers St, New York, NY 10013
Golden Fung Wong
41 Mott St, New York, NY 10013
Mee Sum Cafe
26 Pell St, New York, NY 10013
456 Shanghai Cuisine
69 Mott St, New York, NY 10013
9 Chatham Square, New York, NY 10038
Mei Li Wah
64 Bayard St, New York, NY 10013