Dim sum, cocktails, and patio seating with unique dishes


























"This Tysons Corner restaurant, which opened in 2020, is the sister restaurant to China Garden. Check out the photogenic gold dust-brushed purple golden yolk buns, which get their color from taro, as well as lacy crisp fried taro dumplings. Order online here. Additional locations followed in Woodley Park, Barracks Row, and Georgetown." - Tierney Plumb


"A good option in the area for dim sum, Han Palace also has cocktails and a small patio. Look for items like shrimp toast, stuffed duck, lobster sticky fried rice, and more." - Missy Frederick


"Tysons Corner welcomes a new option for Cantonese dim sum with the opening of Han Palace. Made-to-order dishes rolled around on carts include steamed shrimp dumplings, baked barbecue pork buns, and sticky rice wrapped in lotus leaves, along with a variety of crepes, noodle, and rice dishes. For dessert, there’s a deep-fried durian cake. Han Palace is also big on cocktails and Japanese whiskey pours. Chris Zhu, which also runs China Garden in Rockville, added more Han Palaces in Barracks Row, Woodley Park, and Georgetown." - Tierney Plumb

"Woodley Park’s resident dim sum destination doesn’t have push carts, but small plates like crab meat dumplings, scallion pancakes, and roast duck fly out of the kitchen to the tune of bottomless mimosas. It swings open on the weekends at 11 a.m. and on weekdays at 11:30 a.m. There’s also newer locations on Barracks Row and in Georgetown." - Emily Venezky


"Tysons Corner gets a new option for Cantonese dim sum with the opening of Han Palace. Made-to-order dishes rolled around on carts include steamed shrimp dumplings, baked barbecue pork buns, and sticky rice wrapped in lotus leaves, along with a variety of crepes, noodle, and rice dishes. For dessert, there’s a deep-fried durian cake. Han Palace is also big on cocktails and Japanese whiskey pours. Chris Zhu, which also runs China Garden in Rockville, added more Han Palaces in Barracks Row and Woodley Park." - Tierney Plumb, Missy Frederick, Eater Staff