For the past few years, New York has been in a dim sum slump. A decade ago, Chinatown palaces like Triple Eight and Golden Unicorn were churning out perfect har gow and shui mei for armies of diners, when suddenly, the dumplings became shrunken and desiccated like small rodents on the verge of extinction. Flushing provided some respite at Gum Fung, where the sweet homemade tofu remained spectacular, as did the limited dim sum choices at Taiwanese tong shui spots like Sweet-n-Tart, but for years our intense longing for these noodley morsels has remained... More >>>