Tag Archives: buns

Wu’s Wonton King

My wife and I came here with a big group of foodie friends for a pre-Thanksgiving blowout. We ate a shitload of dishes, but the stars of the show were these two:

That’s right: a crispy skin suckling pig, and a 9lb king crab. Here’s some video of that pig being carved up for us, table side:

Those buns were amazing but the pork meat itself was the best I’ve ever had in terms of suckling pig. The flavors penetrated deep into the flesh of the meat. And if one pork dish wasn’t enough, we also fried this one as well:

The crab was prepared three ways: steamed, fried and in a steamed egg porridge:

We ate two kinds of clams:

We even ordered a steak. This was no good though. I tried one slice of this breaded t-bone and it was too tough for me to even finish half. 2/10. I left two points on the table because the sauce was interesting at least, and the broccoli was good with it.

All the other dishes were excellent though, including this chicken:

And this fluke:

Yes, we did eat some greenery:

And of course wontons, as per the name of the restaurant, in soup form:

There was even dessert that we somehow managed to eat: mango flan/jelly and a warm pumpkin soup that was reminiscent of Indian desserts:

I definitely recommend this joint. This was the best large format pig I’ve had to date. It runs $168 and you need to order a day or two in advance. It would probably feed five or six people if you ate just that and some veggies on the side. As for the crab? Skip it. It was delicious as fuck, but that shit runs $50 a pound.

165 E Broadway
New York, NY 10002

Joy Luck Palace

Joy Luck Palace is a new dim sum mega-hall in Chinatown that took over the space from older dim sum mega-halls Grand Harmony and 98 Crystal Palace.


In classic dim sum style, carts are pushed around the restaurant offering delicious bites of dumplings. Confusing wafts of hot sterno and crystal shrimp shumai overwhelm you when you enter the large space. But soon, your nose settles in and your stomach takes over.


There really isn’t a bad item here. There are just some that are way more successful than others. Some seem like they are purely for affectation or Instagram fodder, while others are truly inspired culinary genius. In addition to those fun items, there are plenty of tried and true dim sum classics. And everything is cheap!

Since we came here with a big group of food bloggers and high-traction Instagrammers, we were able to sample almost every item on the dim sum menu. As such, I’m going to hit you with a photo-dump style review, where I highlight my favorites here and there with extra words other than the identity of the dish. I will say that this is one of the better dim sum joints I have been to, so I definitely recommend giving it a try.

Shrimp and pork:


Stewed pork meat:


Sticky sweet rice inside these leaves:


Veggie dumplings:


Beef rolled up in wide, flat noodles:


Same thing with shrimp here – both were good:


Another shot of the shrimp and pork:


One of my favorites is next: a fried pastry cruller wrapped in a wide rice noodle and then topped with soy dumpling sauce, green onion and cilantro. The play of different textures here was awesome.



These doughy pig buns are deceiving. They look like they might be porky and savory, but they were very sweet with an egg filling; more like a dessert. Very nice for Instagram posting.



That was a kiss of death:


Savory yet sweet pork bun:



There’s BBQ pork inside this flaky dough:


Assorted shrimp dim sum:



I’m a huge fan of tofu skin. Below is tofu skin wrapped around chicken. Very nice as well.


Assorted shrimp dim sum:



Beef meatballs:


Dim sum for days:


The tripe was a bit rubbery for my liking:


Savory filling inside this noodle nest:


These had a savory filling inside as well, not the expected sweet red bean paste that you often see in Asian pastry shops and bakeries. The outside “shell” is more like that gummy rice flour dough:


This noodle dish just needed a bit more salt, otherwise the texture and flavors were great:


Another favorite here. This is called “Buddhist’s Paradise.” Inside the noodle wrapper is a fried vegetable spring roll. Another awesome texture combination with winning flavors.


Veggie dumplings:


Another home run was this shrimp roll. Chopped shrimp, shrimp paste “sausage” and veggies are wrapped up in tofu skin and then fried. At first I thought the tofu skin might have been an egg pancake or crepe, but I was mistaken. Absolutely awesome.


More Instagram fodder here. This carrot-shaped cake/bun is filled with a sweet mashed taro or lotus root type of filling. The outside “shell” is more that same gummy rice flour dough I mentioned in another dish above. But perhaps a savory rabbit meat filling would be a nicer play instead?


Here’s that carrot with The Hungry Rabbit in the background:


These short ribs were a bit too chewy/fatty and lacked a grilled or charred flavor, but the sauce and meaty bits were actually pretty tasty. A slight tweak here and there would make them great:


Shrimp ball ala Trump toupee noodle nest:


Curried cuttlefish:


Deep fried bacon wrapped around a shrimp ball with mayo? SURE! These were excellent with chili oil too, instead of the mayo:


Chicken feet:


Egg custard tarts:


Durian fruit pastries:



So I think that’s a good guide to this joint. If you stick with the basics, and try a few flourishes that I highlighted here and there, with any LUCK you will come away overJOYed… KNEESLAP!

98 Mott St
New York, NY 10013

The General

My wife purchased a steak for two deal at this Latino steakhouse down on 14th street, but soon after the joint closed down. WTF! Anyway, the restaurant group honored the deal at one of their other joints called The General. We had heard some good things about it, so we were happy to take the deal to that location. Instead of steak, though, we went with their Peking duck. It was fucking amazing.


So the deal went like this: any two apps, then the Peking duck, a side, and any dessert to share.

Drinks were not included but we had some good ones. I had a blueberry compote and vodka drink called “The General’s Elixir.” Garnished with a sprig of rosemary for aroma. it was nice. My wife had a traditional sake box.



We started with the seared toro – normally a $30 menu item. It was really nice, delicate, and packed with flavor and just a little bit of heat from the jalapenos.


Then there was the Kate roll, which involved Alaskan king crab, salmon, and a cucumber wrap. Really fresh and delicious. We were sort of wishing that we tried the artichoke and hamachi app instead, but this roll was really good. If the Peking duck wasn’t to filling, we would have tried that as a third app.


Then the shit hit the fucking fan, and this bitch came out to the party:


Here’s the actual presentation after slicing, with the steamed buns and everything. This was one of the best Peking ducks we’ve ever had. The skin was crispy, yet juicy. The meat was tender and moist, packed with deliciousness. It came with sliced scallions, cucumbers, and pineapple. And that’s a little sauce pan of watery hoisin sauce to drizzle on your buns. Fuck yeah!





The only down side: those beautiful red chili peppers were NOT sliced and presented with the duck. Sad.

The rice we ordered as a side was a bit greasy for our liking, but it was really tasty, with shrimp, Chinese sausage, a whole bunch of other yummy tid-bits, and topped with a fried egg. My wife makes a much better fried rice, but this was fine for me as a side.


For dessert we shared an assortment of frozen treats and pops called “The General’s Freezer.” It was like they took inspiration from a little bit of everything you’d find on an ice cream truck (toasted almond, strawberry shortcake, ice cream sandwich, etc), elevated them to gourmet, miniaturized them, and served them in pairs so we could each try one. This was fun!


Some decor: