"Try the sticky rice with chicken and Chinese sausage or the shrimp-and-chive dumplings." - Chef Brandon Jew Read more.
"There's something great about getting a bottle of racy Grüner Veltliner with dim sum, which is what I do here (it's much better than tea)." - Chef Ethan Stowell Read more.
"The chive dumpling is the stand-out and always my go-to." - Chef Jeff Tunks Read more.
"Of all the dim sum places that LA offers, this one has always been my favorite for its quality and variety of dishes." - Chef Piero Selvaggio Read more.
"The dim sum at Hakkasan are the perfect texture and size of dim sum in Hong Kong or Beijing. The flavors are there, too." - Chef Jarrod Verbiak Read more.
"My favorite offerings are some of the more unusual ones: green tea duck, chive and shrimp cakes, fried flour stick crêpes, deep-fried taro... you get the picture." - Chef Cindy Hutson Read more.
"I highly recommend the steamed pork buns, which have flavorful pork inside a moist, soft bun." - Chef André Natera Read more.
"Get the live spot prawns served by the pound and done salt-and-pepper-style—the best way to get the hangover out of you." - Chef Elias Cairo Read more.
"Scott Drewno makes perfect bao buns and wonderful chive dumplings. I always try to sample as much as I can; it’s all good." - Chef Frederik De Pue Read more.
"This restaurant is far but well worth the drive. The dim sum here is fresh and authentic." - Chef Giselle Wellman Read more.
"They have a crazy large selection of dim sum at Star Kitchen. All of them are very good, and they just keep on coming!" - Chef Steve Redzikowski Read more.
"I love the dim sum from Super Star Asian Cuisine, especially the tender and delicious beef tripe with ginger and green onions." - Chef Yasmin Lozada-Hissom Read more.
"They use organic ingredients and no MSG in their food. They also have great noodles that are stir-fried with olive oil." - Chef Mark Ellman Read more.
"I love their large selection of vegetable dim sum choices." - Chef Pino Posteraro Read more.
"The dim sum at Kirin Restaurant is the best by far. I love the handmade prawn dumplings, as well as the hot and sour soup." - Chef Vikram Vij Read more.
"I love this spot! Don’t miss the crispy pastry with foie gras and minced pork. It's creamy, salty, and tangy, but you can’t go wrong here." - Chef Lynn Crawford Read more.
"Hong Kong Lounge serves great, authentic dim sum. It has become one of our frequently visited offsite meeting locations for lunch." - Chef Mark Liberman Read more.
"The nutty, green, and earthy flavors of the snow pea-shoot dumpling meld together so well that I can eat all four by myself. There is no sharing, ever!" - Chef Mark Gordon Read more.
"Biting into the soup dumpling makes for an amazing explosion in your mouth. Warm, comforting, sweet and salty. Make sure you go to the 7th Ave. location." - Chef Harold Dieterle Read more.
"At this tiny, family-owned spot, I like all the dumplings, especially the fried dumplings and the ones with pork and celery. Everything is made fresh and it's wonderful." - Chef Joachim Splichal Read more.
"The soup dumplings have a savory broth inside that I love. It comes with a tart vinegar and ginger sauce, which goes really well. These are my absolute favorite on this planet." - Chef Anamika Khanna Read more.
"The shiso shrimp dumplings have been on the menu for a while and represent a great balance in texture, flavor and acidity with the spicy yuzu sauce." - Chef Jason Wilson Read more.
"The dumplings are made fresh on the table next to you. I actually like them cold the next day as they soak up the spicy sauce, giving them a chewier texture." - Chef Eric Tanaka Read more.
"Best soup dumplings outside of Hong Kong. Great spot with a lot of interesting flavors." - Chef Jamie Bissonnette Read more.
"Sang Kee's are the best shrimp dumplings I've found outside of San Francisco. Ask for them with chili oil and vinegar; I like to dunk the dumplings in a mixture of the two." - Chef Ian Moroney Read more.
"The shrimp dumpling is always the first item I order from the cart. Dipped into hot pepper oil, it is the perfect snack—fresh, chewy, shrimp-flavored, and spicy all at once." - Chef Daisley Gordon Read more.
"It's nice to eat a variety of dumplings with different textures, and Tropical has the best. This is as close to authentic as we have in Miami." - Chef Philippe Ruiz Read more.
"I love the sampler plate with pork, chicken, shrimp, and vegetable dumplings. Dan dan noodles and dry-stirred beef are also faves." - Chef Brian Luscher Read more.
"I enjoy the small pork dumplings; you pop them in your mouth and the broth bursts out of the dumpling. There’s nothing like them, and they are prepared correctly here." - Chef Teiichi Sakurai Read more.
"These are the best dumplings in town. Frank's is a little Korean restaurant that occupies the first floor of an old house on NE Broadway. They also specialize in handmade noodles." - Chef John Gorham Read more.
""They do the best barbecue duck and pork in town, but the secret is to order the 'dumpling' noodle soup instead of the wonton noodle soup. " - Chef Andy Ricker Read more.
"Tara Lane turned me on to the Shanghai style pork dumplings. Even though you know they're searing hot, it's too tempting not to bite right down." - Chef Jason Hammel Read more.
"This place is known for its crispy, spicy fried chicken. While that always gets me in the door, I never skip an order of the shrimp & leek dumplings. They are a must!" - Chef Christopher Thompson Read more.
"These are perfectly little, hand-rolled dumplings. They are such a great snack. The dumpling dough is really delicate, and it has the right amount of dough-to-filling ratio." - Chef Barry Maiden Read more.
"Whether you decide to eat there or take 24 dumplings home to your couch, the homemade dumplings with Fu Man's signature brown sauce is the perfect day-off, no-frills dish." - Chef Nathan Lockwood Read more.
"The dumplings here are made fresh on the spot. The ginger-scallion sauce served on the side is bangin' with the pork dumplings." - Chef Jacob Hunter Read more.
"The dough is made in-house, and it's the best that I've ever had." - Chef Alex Seidel Read more.
"The spinach and shrimp dumplings are light and packed with flavour. This is one of the few places that still come around with carts for a true dim sum experience." - Chef Lorenzo Loseto Read more.
"I always make sure I get the soup dumplings. They're affordable and obviously made in-house. Finish off that meal with a Coke Plus over ice!" - Chef Matt Blondin Read more.
"At Dim Sum Garden, they pan-fry soup dumplings instead of steaming, creating beautiful dumplings with the added bonus of golden crusts. Ridiculous." - Chef David Katz Read more.
"The broth of the shrimp dumpling soup is so clean and light and the dumplings are always perfect. I also love how the restaurant embraces florescent lights." - Chef Matty Matheson Read more.
"Seriously, get any dumpling they make. They have a menu that changes a lot, so order everything that looks good – it might not be there the next time you visit." - Chef Christopher Kearse Read more.
"Thin, delicate dough is pleated into a balloon that encases a pork filling suspended in rich broth. The soup dumplings are food you can’t make at home!" - Chef Jerry Traunfeld Read more.
"It's the perfect late night dive for food and drinks, and the shumai dumplings make it that much more worthwhile. My absolute favorite street food in NYC." - Chef Colt Taylor Read more.
"They explode with a hot, delicious pork broth and are to die for with their vinegar dipping sauce. I could eat my body weight in soup dumplings!" - Chef Gabriel Thompson Read more.
"The juicy pork dumplings are what brought me back the first few times. I’ve tried to duplicate it with limited success, but I haven't given up." - Chef Ben Ford Read more.
"The xiao long bao are filled with pork and onion meatballs, as well as a delicious, molten pork juice. They're incredible." - Chef Brian Howard Read more.
"It's right across the street from Jar, and it’s my quick fix for plump pork & shrimp shumai dumplings. You can tell these are always freshly made." - Chef Suzanne Tracht Read more.
"Golden Palace Seafood Restaurant in Honolulu has the best and most authentic dim sum, hands down. They have great turnip cakes." - Chef Peter Merriman Read more.
"The shanghai dumplings are basically the only reason I get out of bed on my day off." - Chef Adam Ross Read more.
"The deep-fried dumplings have a great crispy and chewy shell and the Berkshire pork stuffing is as good as it gets." - Chef Lorenzo Loseto Read more.
"Vancouver has always had some of the finest Chinese food outside of Hong Kong. Sun Sui Wah is a part of Vancouver’s culture; in fact, it’s a part of our culinary landscape." - Chef Rob Feenie Read more.
