3 Times

"3 Times has gone through a several menu iterations since it opened, but no matter what pops up, head first to the classic pork soup dumplings for a consistent taste of tried-and-true Shanghai xiao long bao. Besides the classics, the restaurant sells chicken soup dumplings." - Robert Sietsema

"Another counter-service spot, 3 Times has plenty of dim sum, fried rice, and noodles, as well as a bunch of frozen goods you can order. So if you’re trying to figure out how to stuff your freezer with wontons, dumplings, and scallion pancakes, this is the answer." - hannah albertine, bryan kim

"This Shanghai-style dim sum restaurant was one of the earliest to embrace the frozen food business during the novel coronavirus pandemic. Customers can order online for frozen buns, siu mai, wontons, and soup dumplings stuffed with pork or crab roe. The frozen food can be ordered through the restaurant’s website for delivery to Manhattan, Long Island City, Flushing, Brooklyn, and Jersey City on Wednesdays and Sundays, with a $60 minimum per order. Customers can also pick up online orders at the Union Square location." - Tony Lin

"3 Times pan fried pork dumplings (20 dumplings, $15): I decided to seek out frozen dumplings made by restaurants to see how they compare with supermarket ones. Unfortunately, many of the Chinese dumpling parlors downtown are currently closed. The 3 Times branch at Union Square — which has expanded its dumpling selection since I reviewed it — is open, and offers one type of frozen dumpling for customers who casually drop by stuffed with pork, and others by prior arrangement. These dumplings are doughy and satisfying and meaty without being electrifying. Grade: B — Sietsema" - Robert Sietsema

"Manhattan dim sum chain Three Times (stylized as 3 Times) is also struggling between the influx of delivery orders and the added cost. Its Union Square branch pays UberEats a 30 percent commission and Hungry Panda a 25 percent commission to deliver hot dishes and frozen foods to customers; it's operating without profit." - Tony Lin