Imagine a Michelin-star pastry chef diving into the world of Chinese dumplings, all while keeping prices refreshingly accessible! If that thought sparks your culinary curiosity as much as it does mine, then you're in for a treat. Nestled on Broadway, between West 92nd and 93rd streets, you'll find Dim Sum Sam, the brainchild of chef Sam Yan, where this very exciting gastronomic experiment is unfolding.
Sam Yan's journey to this point is a testament to dedication and culinary passion. As reported by Forbes, this native of China, who made his way to NYC in 1996, honed his skills in the city's demanding restaurant scene, eventually reaching the esteemed position of chef pâtissier at Jean Georges. All the while, he was diligently saving, with a clear vision: to open his own establishment. This dream materialized in 2016, and Dim Sum Sam represents the streamlined, express version of his larger Dim Sum Palace mini-chain, which boasts 10 locations across Manhattan.
Located just a stone's throw from the vibrant heart of the Upper West Side's "Chinese Corridor" – a stretch of Broadway from West 98th to 113th streets, as defined by Eater – Dim Sum Sam officially opened its doors last September. It seems the initial phase involved some navigating of early challenges, as evidenced by its recent formal announcement on Instagram just a week ago. But here's where it gets interesting: the establishment is already generating buzz.
When I visited, I was faced with a delightful dilemma: a menu featuring no less than 20 distinct dumpling varieties, including the highly recommended (though untried by me) soup dumplings and shu mai. I decided to sample four, aiming for a diverse palate: one meat, one seafood, one vegetable, and the undeniably intriguing, pitch-black black truffle shrimp.
After a moment of delightful indecision at the touch screen ordering station, I placed my order. The wait for the dumplings was about 10 to 15 minutes, a period I used to also indulge in a Hong Kong-style duck noodle soup. While the soup was good, it didn't quite reach the same heights as the dumplings I was anticipating. This wait, however, is a positive sign, as all dim sum here are reportedly freshly made on-site in their spacious kitchen. Sam Yan himself confirmed to Forbes that, across all his locations, "all the dim sums are handmade fresh by our food workers and served the day of operation." This commitment to freshness is a cornerstone of authentic dim sum.
First up was the black truffle shrimp dumpling. Visually, it was stunning – a glossy, black exterior, as beautiful as promised. The wrapper, however, was a touch on the thick side and slightly sticky, which led to a minor mishap where two of the four dumplings adhered to the bamboo basket, tearing slightly. This echoed a reviewer's earlier observation, which initially gave me pause. But the taste? Absolutely mesmerizing. The perfectly cooked, snappy shrimp offered a fresh, semi-sweet flavor that harmonized exquisitely with the earthy, smoky notes of the truffle. It was a complex, nuanced, and utterly delicious bite.
Next, I sampled the seafood peashoot dumpling. Again, that slight stickiness presented itself, but the captivating pale green hue and enchanting flavors more than compensated. The essence of pea was front and center, bursting with freshness. It felt like the steaming technique truly captured the pure spirit of the vegetable, a beautiful tribute to its natural taste. This dumpling was noticeably juicier than the truffle one and, arguably, my favorite of the day.
Moving on, I tried the taro cilantro pork. My curiosity was piqued by the inclusion of taro, a root vegetable I hadn't encountered in a dumpling before. This one offered a textural revelation! The taro took the lead in the filling, providing a creamy yet slightly grainy paste – not unlike polenta – with a subtle, vanilla-like sweetness that beautifully complemented the classic savory pork and cilantro combination. The complexity here was remarkable, with the taro's sweetness being the dominant, delightful characteristic of the bite. It was unusual and incredibly tasty.
Finally, the Buddha Delight dumpling arrived, adorned with a charming pea pod perched atop. The filling was described simply as vegetarian, and it turned out to be primarily a minced mushroom concoction. It delivered robust umami flavors that paired wonderfully with the slightly tangy dumpling sauce. While perhaps not the most unforgettable of the quartet, the Buddha Delight was intriguing and fragrant – a recurring theme that seems to define the culinary experience at Dim Sum Sam.
And this is the part most people miss: Dim Sum Sam offers so much more than just the dumplings I tried! As Chef Yan mentioned to Forbes, their specialty lies in Cantonese-style dumplings, which naturally extends to a wider array of fillings like chicken, duck, and beef. Beyond the over 50 dim sum options, the menu also features an entire section dedicated to BBQ and classic Chinese and Chinese American dishes.
The interior of Dim Sum Sam mirrors the minimalist yet welcoming aesthetic found in other notable establishments along the Chinese Corridor, such as Nai Brother and Nan Xiang Express. It's a clean, unfussy space that allows the food to take center stage. The restaurant is open daily from 11 a.m. to 10 p.m., with both take-out and delivery services available throughout these hours. To potentially save on fees, you can order directly through their platform, though it's worth noting that not every item, like the peashoot or taro dumplings, might be listed online. For the full experience and access to all offerings, visiting in person or calling at 646-398-8234 is recommended.
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).
Now, I'm curious to hear from you! What are your thoughts on this fusion of high-end pastry techniques with accessible dim sum? Do you believe the slightly thick wrapper on the truffle shrimp dumpling is a minor flaw, or does the incredible flavor more than make up for it? Let me know in the comments below – I'd love to hear your perspectives!
