Thank you! I’d like info about that place, too.

Oh seriously! I love Din Tai Fung so much.

I wish Din Tai Fung would open in NY. Went thrice on a three day trip to Seattle 🙂

Our family grew up eating the delicious dim sum at Nom Wah. Still a favorite. I’d like to recommend Hop Lee, another one our favorite restaurants, that specializes in wok hay, the mastery breath of a wok. It’s the kind of place where the Sifu-Chefs still spend hours making lai tong, complimentary fragrant and varying house soups, that warms the soul.

Our “Uncles” (our familial term for the servers who still don the cheerful red cotton vests from back in the day) there are earthy, funny, witty and thoughtfully quick to tell you if you’re ordering too much, which for us, was always. I especially miss the cool nerd-glasses wearing “Elder Uncle” who retired awhile back. He was quad-lingual in Spanish, his first language, Cantonese, Mandarin and his native roots language of Toisan. We’re happy that he’s enjoying his retirement, but miss seeing him.

We’re just one of a multitude of fiercely-loyal diners who go into full rapture over this place and its staff. We’ve eaten nearly every item on the menu. But I’d like to recommend a all-time favorite dish that’s not on the menu: fried salted fish and minced pork pancakes. It’s a promise of full-on happy.

Other menu staples are pan-fried three treasures, which are stuffed minced shrimp in jalapeños, fried tofu squares with minced pork, and Chinese eggplant in a finger-licking garlic sauce; when in season, Cantonese-styled stir-fried crabs; snow pea leaves in garlic sauce; minced pork with sweet peas over white rice; shrimp with lobster sauce; fish and bean curd strips in a hot pot; and stir fried squid with salted-and-tart mustard greens.

Just make yourself a fixture there and feel the culinary love coming from their kitchen. Enjoy!