
This was the first restaurant we went to in New York after touching down two weeks ago. Our hotel was near Chinatown and we needed to kill two hours before we could check in (we could only go to our sublet the day after), so the concierge recommended Grand Harmony for good dim sum.
It was a cultural experience. The carts were far and few in between, and when they came by, people would jump up from their seats to grab the precious plates of dim sum before the cart was gone.
Asking for the menu was a challenge as various wait staff had different jobs and you had to locate the right one who could bring the menu over. I was told never to tip above 15% for Chinese restaurants in this town because the service is so bad.

But you know, we had time to kill so we just chilled out and chatted wi the Chinese aunties who were at our table.
I was also surprised at the selection of dim sum because it wasn’t the ones I usually see, like har gao, siew mai, radish cakes, etc. E.g. the one pictured below is eggplant stuffed with fish paste. To me, that’s like yong tau fu in Singaore where all types of veggies and tofu are stuffed with fish paste.
The others we had were also similar in nature – tofu skin wrapped over fish paste and large fish paste dumplings with chives. Very strange dim sum…

It was quite delicious to our jet lagged taste buds…

The chilli sauce was just amaaaaazing. The right amount of spice in this blended elixir that enhanced every weird dish that came our way.

This prawn dumpling seems like a play on har gao – instead of being wrapped in dumpling skin, it was a ball of glutinous rice with a piece of shrimp stuffed inside. Not bad but really rich and filling.

I enjoyed the seafood noodle soup the most. It doesn’t look like much but the broth was absolutely tasty. I couldn’t finish it though as their “small” size was this big bowl for four people.
The aunties were so kind and offered to share their generous bowls of chicken feet soup but the kangaroo politely declined, to which they tittered among themselves in Cantonese and concluded chicken feet were too scary for a gwai lou.