"Few of the behemoth banquet halls that once dominated Chinatown remain, with dim sum services in the morning and Cantonese seafood menus in the afternoons and evenings. Royal Seafood (the “royal” part attests to its Hong Kong influences) is a spectacular example of this historic type of restaurants. Attendants still roll carts full of dim sum around the dining room. The dumplings are delicate and well-formed, while the classic Cantonese American dishes still abound, including pan-fried flounder, clams with black-bean sauce, and lobster e-fu noodles." - Eater Staff
Robert Sietsema/Eater NY
