Dim Sum Palace — Restaurant in New York

I walked into the restaurant with high hopes, lured by the seductive promise of their signature duck dish. The menu made it sound like something out of a culinary dream: succulent, tender meat with crispy skin that melts in your mouth. I was sold. My mouth was watering before I even sat down, visions of perfectly roasted duck dancing in my head. But when the plate finally arrived, my enthusiasm quickly turned to confusion, then to sorrow. What I was presented with wasn’t a duck—it was more like a duck skeleton. More bones than a cemetery, and less meat than a chicken wing at a Super Bowl party.

I stared at the plate in disbelief, poking around to see if, by some miracle, there was more meat hidden under the carnage. No such luck. The duck had been picked cleaner than a crime scene. I’m not saying I was expecting a lot, but I was at least hoping for something I could sink my teeth into, not just a collection of future soup stock. Maybe this was a culinary test, I thought. Perhaps they wanted me to appreciate the artistry of bone presentation. Or maybe, just maybe, they had run out of meat and hoped I wouldn’t notice.

Pro tip: if you ever find yourself in the same predicament, make sure to specify that you’d like meat with your bones. Unless, of course, you’re into nibbling around the edges like a vulture. Otherwise, the only thing you’ll leave with is a deeper appreciation for soup broth—and a profound sense of culinary...

If I could give zero, I would. Hair found in the lo mein. Service was trash. We were going to leave a cash tip, so when the waiter noticed we selected “No Tip” for the card we used to pay he then threw the card on the table. The manager then stood over our table waiting for us to leave a tip. Terrible service and etiquette. We still left something out of courtesy even if we wanted to leave nothing. The didn’t serve us. All they did was bring what we ordered and tell us that it was last call each time they came to the table. Before even getting up, the “manager” grabbed the cash to count it, then proceeded to tell us the “culture” is 18%. He said “did we not serve you?!” “Did we not stay open late for you!?” When in reality, i called asking when they closed and whoever answered said they close at 11 and the kitchen closed at 10:30 - we showed up by 10 and ordered by 10:10 latest because they told us at least twice it was last call. Change your hours if this is how you treat customers showing up in the last hour. Actually, just close down. Your food was mediocre at best - pork buns were trash, orange chicken from the frozen section, I’m sure. After everything, I would maybe go as far to say the lo mein was fine if it wasn’t for the HAIR found in it. When the manager realized they were in the wrong, then they wanted to rush us out and yelled “don’t come back”. They don’t have to...

First time trying it out since it opened right in front of my house. Being someone who lived in Hong Kong for over 10 years, it made me compare. The only thing nice was the interior which actually felt like a Chinese restaurant. Okay, here it comes all the disappointments. There were too many staffs just wandering around and even some of them just chunking on a banana. I wasn't sure, but it felt like those audit people or their owner kept walking around and then sat down just like the other customers. I was really disturbed by how they were talking amongst themselves.

I am pretty sure I pointed to every menu I ordered, but I had realized the main menu wasn't put in the order. I felt really angry about it and they somehow thought it would make me feel better if they gave me a complimentary egg tart. The squid was so salty that I could just have three of them and ended up just drinking ton of water. The dumplings were way different from what I had from Hong Kong. The surface was too sticky making it hard to separate it from each other and especially the Szechuan wonton was not spicy at all (tbh just too sweet).

🥟 Shrimp dumplings 🥟 Taro Cilantro & Pork dumplings 🥟 Szechuan Wonton 🍲 Yellow Leek, Asparagus...