Please call or visit websites first.You’ll find all the typical dim sum dumplings here.
Restaurant days and hours could be affected by COVID-19. They’re famous for their spicy lobster dumplings and red-braised beef noodles for very good reason.
Now with three area locations, it’s the best place to get your made-to-order noodle fix in sizes ranging from thicker, chewier pappardelle to a more delicate vermicelli. Started by brothers Ting and Ye Lin in the Mueller neighborhood in 2013, Xian Sushi and Noodle became Austin’s first ever hand-pulled noodle restaurant. Ordering curbside? Make sure to tack on a pack of their frozen dumplings. The braised eggplant and the fiery mapo tofu are standouts, along with the dim sum brunch on Sundays. Lamar Blvd., (512) 873-8235 $$Ī hip downtown restaurant with an upscale, modern take on classic Chinese. For example, a whole section of rice noodle soups brimming with options like fish balls, squid, and curry duck. 150, (737) 222-6637 4805 Burnet Road, (737) 222-6637 $$įrom the same family that owned the much mourned Tien Hong comes this Teochew-based concept that explores both Chinese and Vietnamese-style dishes. If you’re feeding a group, take advantage of its Lucky Family meals, which includes eggrolls, soup, xiao mian, Mongolian beef, and more. This playful Chinese American spot is offering both takeout and delivery options to get your fix of its General Tso’s chicken, brisket fried rice, and kung pao cauliflower. Lunch and dinner daily dim sum on weekends. Her extensive dim sum brunch on weekends is one of the best in the city, but don’t overlook the chef’s nightly dinner options, such as salt and pepper lobster tails and sautéed beef with foie gras. Wu Chow’s founding dim sum chef, Ling Qi Wu (who also worked at La Traviata), decided to venture out on her own with this Clarksville restaurant that focuses on healthier and organic ingredients. Though the menu dips into Korean and Japanese fare, Sichuan cuisine is their specialty with options like fish and Chongqing beef laden with plenty of tingly, mala heat. Owners Humphrey Ho and May Chen might be dentists by trade (they’re still practicing), but they also know their way around great dumplings, both of the steamed and soup variety.
But even if you’re still squeamish about dining in, takeout here never disappoints with hearty noodle soups, steamed buns that remain fluffy and inviting, and hot pots boasting a range of seafood. There’s nothing like taking a seat in view of Din Ho’s cutting station, with its rows of glistening chickens, barbecue pork, and crispy-skinned ducks. The duck entrees, such as a version smoked with oolong tea and the classic Peking duck (upgrade with a side of duck bone soup), are excellent. Sushi is served daily, and weekends usher in chef-owner Ronald Cheng’s famous dim sum service. One of the oldest Chinese restaurants in Austin, Chinatown has perfected the art of Asian cuisine at both of its locations. For those wanting to avoid UT’s campus area, there’s a second location farther north on Airport Boulevard. The Drag seems an unlikely place for such serious food, but that’s what you’ll find here: generous chunks of white fish bathing in a broth of toasted chili oil, silky mapo tofu, and crispy Chongqing chicken scattered with dried peppers.
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