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Making Dim Sum For 3,000 People - A Frank Experience, September 1, 2019

Frank Pinello is back with another episode of A Frank Experience, this time learning what it takes to serve dim sum to 3,000 people in one day at one of the largest restaurants in North America. He visits Jing Fong, a 25,000-square-foot Cantonese banquet hall in Manhattan's Chinatown that serves Hong Kong-style dim sum and has been open for over 40 years.

Frank learns how to fold and steam dumplings and how to work the traditional woks. Over the course of the day, Frank learns how to make dishes like beef chow fun, shrimp shumai, potstickers, and pork buns, and then he serves dim sum to customers with the banquet hall's pushcarts.

Munchies

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Bitterballen in Amsterdam

Cheese, glorious cheese! At Albert Cuypmarkt in Amsterdam.

I could move to Amsterdam in a New York minute. After 30 years away, I was gobsmacked by the international flavors, sounds and sights in the ancient Dutch port city. The joys of Amsterdam are many. One of which, I discovered quite by accident, is bitterballen. I am happiest in a city where snack food and small plates abound.

On this trip…

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Royal China Group’s Guide To Dim Sum For Chinese New Year 2016

Royal China Group’s Guide To Dim Sum For Chinese New Year 2016

Chopsticks at the ready! Chinese New Year is on February 8, 2016, so how better to spend it than eating Dim Sum?

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My Experience at the Greatmall Mayflower Seafood Restaurant

So yesterday out on a whim I decided to hang out with my friend, Nancy. Her brother decides to take us (me, her and two of her younger cousins) to this Dim Sum restaurant.

When I first walked in, the inside was pretty dark, and empty like it was going to close soon (later I found out that they were closing soon and re-opening around dinner hours).

One of the waiters sat us down, and suddenly four staff members came to our table with a cart, and kept asking us if we wanted this or that. Notice that since we were one of the very few people dining there, they were being super attentive to our needs. I know what you're thinking, "Man, that's some five star service right there!", but you'd be wrong. I was annoyed at this point.

We kept refusing certain dishes, but they kept trying to force it upon us. Like I said, it was almost closing time, so it's natural that they would want to get rid of the rest of the food.

I know this is somewhat not related to the review, but I will educate you a little about myself. Whenever I go out to eat at a restaurant with a group of people that I don't know too well, I never have the courage to order what I want. I just let the majority of the group decide, and I just pick up scraps on the plate. 

This was the situation I was faced with once again. So the outnumbers (I just call them that, because, well, they outnumbered me) ordered shu mai, pork (or chicken? I'm not sure) potstickers, taro balls, shrimp balls, some kind of tofu-thing, these white stuff (I honestly do not know what they're called) bathing in soy sauce, and deep fried balls (I overheard the outside was sweet) with meat filling. As you could obviously tell, my dim sum vocabulary is very limited.  

So what I ate were three pieces of: shrimp ball, chicken/pork potstickers, and shu mai. Not very much I know, but they were the standard of dim sum (at least to me), and you could never leave a dim sum restaurant without eating those. Plus, I just took whatever seemed most appetizing to me (note that I haven't touched dim sum in 3-4 months). 

Every good dim sum (to me) should always be paired up with some kind of spicy condiment, so that's what I did. There was a small pot of chili oil alongside of the salt, pepper, and soy sauce containers.I know I'm being off topic again, but who ever taught it was a good idea to provide salt at a Chinese restaurant? If anything, I wish my dishes had less salt.

Okay back to reviewing the food. The three things I ate seemed very mediocre to me. Nothing great, but not bad either. I think what stood out for me was the chili oil sauce. I kept dipping my dim sum in that to the point where I keep drinking water (I had it refiled 3 times). By the third water refill, I was getting really full. The spicy-ness of the chili sauce and the 3 cups of water after were all to blame.

On a positive note, one of the male waiters refilled my water without me asking, so that made the experience a little better.

When the bill arrived, I couldn't help but wonder if it was going to be high. I have gone to other dim sum restaurants (like actual restaurants, not those take out places), and the bill always come out high, even when you barely ordered anything. One time my cousin from New Jersey came over to visit and he took my sister and I to the other Mayflower restaurant in Milpitas and the bill came out to be $15 per person. PER person. I barely had anything. It was mainly due to the reason that there were many outnumbers (apparently people that my parent knew from a long time ago, but I didn't know they existed until then).

So the bill for this experience resulted in a whopping total of $59.xx (closer to $60). For five people, not including tip. That's whack.

All in all, it was an okay experience. Another thing you should know about me. I prefer take-out dim sum places over any fancy smancy restaurant any day. One portion of dim sum--which usually consists of AT LEAST 3 pieces-- only cost around $2-3, while restaurant dim sums can easily go for $5-6 per portion. To me, you're pretty much just paying to sit at a fancy table and people to serve you. My parents keep on insisting that restaurant dim sum is better, but not in a million chance.

Food:  7/10

Price: 1/10 (Way too expensive for something so mediocre.)

Service: 6/10 (Many points docked off, because the servers kept blabbing stuff in English and Chinese that I could literally not decipher. I was left in a state of confusion so many times.)

Interior/Ambiance: 8/10

Waiting time: 10/10

Total experience: 6.4/10

Final Verdict: Mediocre food with expensive price tag = not worth it. Will not be returning.

Website: http://www.mayflower-seafood.com/indexU.html

Yelp Rating: 3/5 (235 reviews)

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pan-fried rice rolls with dried shrimp covered in sweet soy and sesame sauce

photo by bionicgrrrl

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