Dim sum is a Cantonese brunch of small plates: dumplings, buns, rice rolls and custard tarts, ordered a few at a time and shared around the table. Chicago's Chinatown, a quick ride south on the Red Line, is the place to do it.
How it works
- Go with a group. Dim sum is built for sharing, and more people means more dishes.
- Go early on weekends. The big dining rooms fill up by late morning.
- Order in rounds. Most places hand you a checklist menu. Mark a few things, eat, then order more.
- Start with the classics. Har gow (shrimp dumplings), siu mai (pork dumplings), char siu bao (BBQ pork buns), rice noodle rolls and egg tarts.
Chinatown
- Dolo Restaurant & Bar: carefully made dumplings and buns in a polished dining room. Many consider it Chinatown's best. Get the crispy shrimp-and-leek dumplings and the baked BBQ pork buns.
- MingHin Cuisine: a big, lively Cantonese hall with a long menu. It's a reliable first stop and good for groups. Order siu mai, the corn and pork cake, and egg tarts.
- Triple Crown: a buzzy, crowded feast on Wentworth. Don't miss the piggy-shaped custard buns.
- Phoenix Restaurant: a longtime institution in a second-floor dining room over Archer Avenue. Get the BBQ pork buns and salted egg yolk buns.
- Imperial Restaurant: a large banquet-style room in Chinatown Square. Try the crab soup dumplings.
North Side
- D Cuisine in Lincoln Park: made-to-order dim sum that holds its own against Chinatown. Get the molten egg custard buns and har gow.
- Furama in Uptown: an old-school Cantonese banquet hall near Argyle Street since 1985. Try the shrimp-peanut dumplings.
Make a day of it
After dim sum, walk off lunch around Chinatown Square, then grab a drink at Nine Bar or a bowl of fresh noodles at Strings Ramen. See our South Loop & Chinatown guide.
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