{"id":135111,"date":"2026-02-16T13:53:06","date_gmt":"2026-02-16T13:53:06","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/135111\/"},"modified":"2026-02-16T13:53:06","modified_gmt":"2026-02-16T13:53:06","slug":"dim-sum-sams-cantonese-steamed-dumplings","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/135111\/","title":{"rendered":"Dim Sum Sam\u2019s Cantonese Steamed Dumplings"},"content":{"rendered":"

\"\"<\/a>A sampling of some of Dim Sum Sam\u2019s dumplings, clockwise from top left: seafood peashoot, taro cilantro & pork, Buddha delight, and black truffle shrimp. A serving of duck noodle soup is shown on the right. Photos by Abigael T. Sidi.<\/p>\n

By Abigael T. Sidi<\/p>\n

Ever wonder what a Michelin-star pastry chef would accomplish with Chinese dumplings while keeping prices low? If you\u2019re like me and the answer is a resolute \u201cyes please,\u201d you can now find out at chef Sam Yan\u2019s recently opened Dim Sum Sam on Broadway, between West 92nd and 93rd streets.<\/p>\n

As reported by Forbes<\/a>, Sam Yan, a Chinese native who emigrated to NYC in 1996, rose through the ranks in the city\u2019s restaurant industry to ultimately take over as chef p\u00e2tissier at Jean Georges. All the while, he saved money to open his own business, which he started in 2016. Dim Sum Sam is the express version of Yan\u2019s Dim Sum Palace mini-chain, with 10 locations spread throughout Manhattan.\u00a0<\/p>\n

Sitting not far from the southern tip of the neighborhood\u2019s \u201cChinese Corridor\u201d<\/a> (which Eater defines as the Broadway stretch between West 98th and 113th streets), the Upper West Side\u2019s Dim Sum Sam opened last September<\/a> and apparently went through some early struggles<\/a> before formally announcing the spot\u2019s opening on Instagram only a week ago<\/a>.<\/p>\n

Including the soup dumplings (which I didn\u2019t try, but I hear are excellent) and shu mai, I counted no less than 20 dumpling offerings. Of these, I sampled four types, vying to include at least one meat, one seafood, one veggie, and the sublime-looking, pitch-black, and upscale-sounding black truffle shrimp.\u00a0<\/p>\n

After placing my order on a touch screen near the entrance, agonizing as I made my selection, I waited a good 10 to 15 minutes for the dumplings to arrive (I also couldn\u2019t resist and ordered a Hong-Kong style duck noodle soup \u2013 it was good but nothing special.) The wait made sense as all dim sums are said to be freshly made on site in the large kitchen. While I could not verify this during my visit, Sam Yan told Forbes<\/a> that, regardless of location,\u00a0 \u201call the dim sums are handmade fresh by our food workers and served the day of operation.\u201d\u00a0<\/p>\n

I couldn\u2019t resist and immediately went for the black truffle shrimp. The glossy black wrapping, as gorgeous as advertised, was a little thick, and because it was slightly sticky, I failed to keep it intact, ripping apart the two of the four dumplings that were glued to the bottom of the bamboo basket. That was in line with Dumpling Hunter\u2019s so-so experience<\/a> with the location\u2019s dumplings early after the restaurant\u2019s opening, and got me a little worried. The taste, however, was almost mesmerizing, with the just-cooked snappy shrimp\u2019s fresh and semi-sweet flavor blending beautifully with the earthy and smokey truffle undertones. Complex, nuanced, and delicious.
Next, I reached for the seafood peashoot. Again, stickiness was an issue, but, yet again, the beautiful pale green visuals and enchanting flavors overcame this shortcoming, with pea scents completely front and center, bursting in my mouth. I thought to myself that the steamed dumpling technique really captured the essence of both the plant and pea, honoring the vegetable. The dumpling also felt much juicier than the black truffle, for what arguably was my favorite bite of the day.
Up next was the taro cilantro pork, which I had chosen because I had never tried a dumpling with the sweet root as ingredient. This was the textural surprise of the day: the taro leads the dance in the filling, with a creamy\/grainy paste texture (somewhat similar to polenta) and a mild vanilla-like sweet flavor which combine well with the classic pork\/cilantro savory combo. Again, some really interesting complexity, with the taro\u2019s sweetness dominating the bite overall. Unusual and yummy.
Lastly, the Buddha delight, which features a pretty little pea pod throning atop the crown of the dumpling. The filling was not described other than to say it was strictly vegetarian. It turns out that this mainly a minced mushroom dumpling, with strong umami flavors that married well with the slightly acidic dumpling sauce. While not the most memorable, the Buddha delight was interesting and fragrant, and that seemed to be the pattern at Dim Sum Sam. \u00a0 <\/p>\n

As I alluded to earlier, there is A LOT more to discover at Dim Sum Sam. As chef Yan told Forbes<\/a>, they specialize in Cantonese-style dumplings, which means a greater variety of fillings, including chicken, duck and beef. Other than the 50+ dim sum, there is an entire set of BBQ and classic Chinese and Chinese American dishes to choose from.<\/p>\n

\"\"<\/a>Dim Sum Sam\u2019s minimalist but open interior is reminiscent of that of other good spots along the Chinese Corridor such as Nai Brother<\/a> and Nan Xiang Express<\/a>: nothing to see but nothing to complain about either. The restaurant is open from 11 a.m. to 10 p.m. every day, with take-out and delivery available at these times. To avoid fees, you can order on their platform<\/a> but note that it does not include the entire menu. (For instance, I couldn\u2019t spot the peashoot or taro dumplings on the website \u2013 for these and access to all offerings, visit or give them a call at 646-398-8234.)\u00a0<\/p>\n

The Dumplings: Black Truffle Shrimp ($12.95), Seafood Peashoot ($7.25), Taro Cilantro & Pork ($6.75), and Buddha Delight ($6.75).
The Restaurant: Dim Sum Sam: 2585 Broadway (between West 92nd and 93rd streets)<\/p>\n

Read all Here\u2019s the UWS Dish columns\u00a0here<\/a>.<\/p>\n

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