Dim Sum Morning

A typical day starts with Dim Sum before I drop the little one off at her school in Chinatown. We alternate between three main choices; Chatham Square (on Bowery literally at Mott), Hong Kong Noodle Station (on Bayard right off Bowery), or Mei Lee Wah (Bayard off Elizabeth). Lately, Chatham Square is our hands-down favorite - with it's old-diner-style booths and round tables.

Little one and I generally order the same thing and the Dim Sum cart ladies are so taken with her that they momentarily forsake their carts to watch her get her regular order: spare ribs, a baked pork bun and sticky rice full of small treasures like tiny shrimp, sliced mushrooms, a chunk of chinese sausage and roast pork all wrapped in a large Lotus leaf that tastes like it was steeped in tea!.

At Chatham Square, we have reached the distinction of being regulars (along with our elderly-cantonese-speaking counterparts who sit nursing their tea, and perusing us along with their mandarin newspapers). In the summer, we swoon over the Hong-Kong style iced tea which is milky and cold and forget to finish our food in favor of the tea.

If we decide to eat breakfast at Hong Kong Noodle Station, the environment is more modern and no-frills, almost diner-like. One one side, behind a glass counter, there are a multitude of toppings to select from. First, you start with the noodles (thick, flat, long) and the counter-girl cuts the noodles with a scissors. Then, you choose from chicken feet, fish balls, a myriad of different vegetables (chopped scallions, greens)and this is all mixed together in a broth. Little one usually skips soup for breakfast and simply opts for a grilled-ham sandwich on white toast (no egg). Hong Kong Noodle station is really big on white toast with peanut butter and jelly, or jelly, with butter. They also offer a sticky rice which she sometimes asks for (but doesn't finish). I am in the habit of getting their hot milk tea, which is a strong tea with a liberal dash of evaporated milk. It's heavenly and I pretty much nurse it through the day. My friend Emily (who's from Hong Kong) tells me that this is Hong Kong style tea (usually Assam). It's like having dessert for breakfast.