char siew bao
When it comes to Chinese food, I am a perpetrator of reverse snobbery. I do not believe, at least in
chinatowns across america, that good food and trendy interior decor go together. Therefore I must admit my expectations for the food at red egg, a newish chinese peruvian restaurant, whose design is more fitting for the LES than chinatown, was decidedly low. So imagine my surprise when my friends and I dove in to the better than average dim sum that was refined, piping hot and varied. The carrot cake had a good crust, the pork buns light and fluffy with a savory, not gunkily sweet filling, and the beef cheung fun packed with juicy, fresh meat. They also had a dessert section within the dim sum menu, which had, on top the staple ma lai gou and egg tarts, hot chinese desserts such as a very smooth egg custard. We opted out of entrees, but the fried noodles our neighbors order had good wok hei. No, we did not order from the peruvian side of the menu, absent as it was last sunday afternoon, and no, they did not have carts rolling around the slickly decorated room, colored pink with silver accents. But a serious contender of dimsum if there ever was one in the city. Who would have thunk?
Red Egg
202 Centre St (at Howard St)
