Again, this could have been a too-cute mistake, but was actually quite good.įor our final dish of the night we dove into the noodle section of the Red Farm menu and were rewarded with a big, hearty bowl of chewy noodles, tender chunks of duck breast, and slivers of intense wild mushrooms. And the Mushroom and Vegetable Spring Roll is a bit of goofy fun, arriving at your table as a pair of palm trees, the duck-sauce-y dipping sauce for the crispy “fronds” looking like a tidal pool. Our Red Farm dim sum feast continued with Chef Ng’s Grilled Shrimp with yuzu and wasabi, a pair of plump crustaceans, lightly battered, fresh and clean tasting, walnut on top, maybe a bit sweet. This was our favorite dish of the night, and we can imagine it being an excellent tension-breaker on a first date. Pop the shumai in your mouth, then shoot your shot. Even better was on Red Farm’s dim sum menu was the Shumai Shooters, two shrimpy dumplings topped with earthy trumpet mushrooms, set above shots of warm, thick carrot ginger juice. Not for purists, perhaps, but we loved it. This could have been a disaster, but instead it’s delicious: the pastrami hot and juicy, the “egg-roll” shell adding an excellent crunch, the chinese-mustard dipping sauce the obvious accompaniment. Take the Katz’s Pastrami Roll, which is basically a roll-up, deep-fried sandwich, complete with carmelized onions and, on this day, asparagus. The core of Red Farm’s menu is dim sum (and “starters”), and rightly so: even the most gimmicky dishes here were great. Because not only is Chef Joe Ng’s kitchen turning out fun-sounding, great-looking dishes, everything that we’ve tried on the Red Farm menu also tastes really good.
#BEST DIM SUM NYC FULL#
Now that fall’s in full swing, expect things to get even more happening at Red Farm. It was about mid-August when former Chinatown Brasserie chef Joe Ng and “Chinese restaurant expert” Ed Schoenfeld finally opened Red Farm, their long-anticipated dim sum spot in the West Village on Hudson Street… and even during summer’s doggiest of days, the crowds have been turning the homey space into a party. Plunge down Bayard and Pell Streets, buy a bag of fresh lychees and you feel you have left the country, what the French call dépaysement.West Village Restaurant Red Farm: Tasty and Fun Dim Sum Of the great 20th-century ethnic neighborhoods, Chinatown is the only one that has really grown over the years. For me, it’s about strolling, as we did when I was a kid, from the Jewish neighborhood (lox, knishes) to the Italian (Mozzarella, cannoli) then to Chinatown to me, dim sum is best eaten with family and a load of friends sprinkled with soy sauce. I’ve been eating in Manhattan’s Chinatown all my life. (Jing Fong now has a location on the Upper West Side, too.) And there are hard-core foodies who insist there are dim sum joints in the boroughs as good as or better than those around Elizabeth Street, but Truman is a steadfast Manhattanite who rides his bike to work from his home in Battery Park City. The trend now, he notes, is for new Chinese arrivals to go to Sunset Park in Brooklyn or Flushing in Queens, rather than Manhattan.
The changing patterns of Chinese immigration to New York also worry Truman. Truman Lam with his grandfather, Shui Ling Lam, at the original Jing Fong in 1988.
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