Silk Road Asian Tapas Bar — Restaurant in Houston

The Silk Road opened just 3 months ago but first please allow me to tell a side story about wine tasting. I am not a drinker but decades ago I started getting curious about why people like wine so much. I would learn from different sommeliers as often as I get a chance to. It is particularly valuable when they can pour me different wines and point out the differences to me. Without their trained guidance, on my own, I would not know what to look for. One sommelier mentioned that if I truly wanted to know what makes wine good, try the top offerings from different types, different regions, etc. I don't have to like them (subjective) but at least I will have an idea of what different "good wines" taste like at the top end of their potentials (objective). Do note that, taste wise, "expensive", "fancy", or "famous" does not always mean "superb", subjectively or objectively. Sometimes, things are expensive or famous simply because of perceptions, scarcity, etc. But, it is also true that a lot of the top-end offerings tend to be the more expensive ones because significantly more care, time, energy, money and know-how are put into producing them. Sorry for the long detour but I dragged you through all that just to make a relevant analogy that The Silk Road serves the Top 1% of Dim Sum in the whole wide world. If you are curious about what Dim Sum can offer at the top end, consider trying the Silk Road. I read about this restaurant months ago. I finally tried it last week. Don’t pay too much attention to what anyone has to say. The one thing that matters most is whether the food makes you happy when you put it in your mouth. It is that primal. Words, however dancy, have little to do with actually experiencing the food in the flesh. And, everyone is different. OK, so, after we ordered our food, Sean, the excellent waiter (named after Sir Connery no less), brought out the chili oil, soy sauce, etc. I tried the chili oil with my chopsticks and I was shocked. My body's raw reflexes told me "this place is not normal." Master practitioners in any field are exactly like that; as soon as you sample their work, you will get an immediate, overwhelming sense that "This is not normal. This is extraordinary. This is statistically rare." So, I went online to read about this place. Long story short, Chef Insingha's illustrious resume matches my personal experience tasting his work here. And, guys, that's just the chili sauce. Imagine the Dim Sum. LOL. Please give Silk Road a try. Also, you must try their tea. For me, for the first time ever, ever, ever, I will have a Dim Sum place in Houston to take friends and customers to, to enthusiastically showcase what Dim Sum can be. Some people may have tried Yauatcha in the Galleria. It was fancy. But, as far as food is concerned, it was not in the same league as the Silk Road. Not even close. Of course, it all depends on who is actually cooking when you dine. When we tried the Silk Road, it felt like the Master himself was making the dishes. I want to point out another thing about mastery. Let's say you apprentice at a restaurant, learning how to make Char Siu Bao (and, goodness gracious, you MUST try their CSB). After 1 year of training, you become 50% competent. After the second year, you become 80% competent. 90% after the third year, 95% after the fourth, 98% after the fifth, 99% after the sixth, 99.5% after the seventh. What happens after that? If you keep practicing, learning and growing, the percentage growth becomes smaller and smaller. The differences get so small that 99% of the general population wouldn’t be able to discern the contrast. So, why bother keep improving? That is what sets the masters apart from everyone else. If they don’t go all out, day in and day out, they cannot sleep well at night. And, to be able to experience what they have to offer in the flesh is humbly a fortunate thing. And, now, we get to experience them right here in Houston, at the Silk Road. No need to fly to Asia to hunt. All the very best to the entire Silk Road team. It takes a village to do...

Disclaimer: Cross posted from Yelp, because Yelp has strange automated software that won’t consistently post my review for this restaurant, and I think Silk Road deserves some recognition:

I've debated posting a review because sometimes I'm selfish and don't wanna share a place that's so good that they fill up and I won't be able to get a table, but l'm not a gatekeeper, so here we are. Plus, I really do want this place to do well, because I fully intend on coming back.

My girlfriends and I came here after work to try this hidden gem of a restaurant! When I say this dim sum was delicious, I fully mean it. The mushroom bao was SO cool, the shrimp/prawns in the har gow were huge, and everything tasted so good.

Recommended dishes to try: Shrimp har gow, xiao long bao (delicious soup inside!!), mushroom bao, the crispy noodles with gravy, and the shrimp cheung fun!

Oh, and when they offer you their imported, authentic tea from Asia, ACCEPT IT! Both the jasmine and chrysanthemum teas were sooo smooth and fragrant.

As far as service goes, every single person we encountered was so nice and helpful and friendly. They were so attentive! Our cups were never left empty, and empty steam baskets were never left on the table. The team here is truly exceptional. We were absolutely STUFFED by the end of our meal for the price of about $70 pp, tax and tip included.

This restaurant is located inside the Marriott Courtyard off Westpark Drive. Yes, it may seem like a strange location, but both parking and tables were ample. The restaurant is clean and well lit, with a trendy bar side further back. We were informed that the chef is actually a Michelin star chef from Thailand who heads this restaurant, and it is clear he knows what he's doing! The official grand opening won't be for another couple weeks (they've only been open for about two weeks, per the owner), and I can't wait to eat more of this food!!

Y'all come out and give it a try...

Silk Road is a hidden gem—tucked inside a hotel in a way that feels almost secret, like a speakeasy for dim sum lovers. But the real surprise is the food: every dish is exquisitely prepared, bursting with flavor and authenticity. This isn’t your typical Asiatown dim sum—each bite feels elevated and intentional, with layers of spice, texture, and care.

I had the shrimp cheung fun, which was expertly prepared with silky rice noodles and perfectly cooked shrimp. The chicken puff had a flavorful curry spice and a flaky, buttery crust. The baked bbq pork bun had a sweet, crispy shell that was absolutely delicious. And the mushroom bao? Adorable and unlike anything I’ve ever had—pillowy, savory, and totally worth it.

From all the tantalizing tea selections, I also had the cardamom tea, which was incredibly fresh and aromatic, a perfect complement to the meal. The hosts and servers were genuinely kind and welcoming, making the whole experience feel special. Silk Road absolutely holds up to its growing reputation as the best dim sum in the loop—and honestly, it’s the best...