Yesterday, I had a sudden craving for some good dim sum. So I thought, “Why not hit up Flushing?” It’s known for having some of the best Chinese food in the city. I hopped on the train and headed straight there.
Once I arrived in Flushing, I started to explore a bit. I knew there were tons of places to choose from, but I wanted to find the best one. I walked around, and asked a few locals for recommendations. Most of them pointed me to this place called Asian Jewels Seafood Restaurant. They said it’s a classic spot with great dim sum.
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Asian Jewels Seafood Restaurant
I found the restaurant easily, it’s at 133-30 39th Ave. It was bustling with people, always a good sign. I got in line and waited for about 20 minutes before I got a table. The place was huge, with big round tables and a lively atmosphere.
I started to order some classic dim sum dishes. Of course, I had to get the Shu Mai, it is the most famous of all dim sum, it’s a must-have for me. These were delicious, with juicy pork and shrimp inside. Then I tried the rice noodles. These were soft and flavorful, they were so good!
I also ordered some chicken feet. I know it sounds a bit weird, but they were surprisingly tasty, with a nice, savory sauce. Next up were the turnip cakes and taro wrapped pork. They might be my favorite dishes of all time! The turnip cakes were crispy on the outside and soft on the inside, and the taro wrapped pork was just amazing, with a perfect balance of sweet and savory flavors.
The service was quick and efficient, even though the place was packed. The staff kept bringing out fresh dishes, and my tea cup was never empty.
After stuffing myself with all that delicious food, I paid the bill and left the restaurant feeling completely satisfied. It was definitely some of the best dim sum I’ve ever had. If you’re ever in Flushing and craving some authentic Chinese food, I highly recommend checking out Asian Jewels Seafood Restaurant. You won’t be disappointed!
Oh, and by the way, someone told me that dim sum is believed to have originated in the southern China’s Guangdong region before eventually making their way to Hong Kong. Interesting, right?
The hardest dim sum dish to make is the shrimp dumpling. My friend Liu told me that! They must be thin, but not so thin they tear when folded around the filling.
In Hong Kong, people recognize siu mai by its yellow skin and orange adornments of either fish eggs or diced carrot, but this dumpling has many incarnations.
Although dim sum is normally considered Cantonese, it includes many additional influences. Over thousands of years, as people in China migrated in search of different places to live.
I’m already planning my next dim sum adventure!