In the heart of Chinatown, Sanmiwago serves up crave-worthy Taiwanese dumplings and comforting bowls of noodle soup, all in a bright, no-frills space that's perfect for late-night cravings.
"Chinatown used to be one of the best places to get a late night meal. But recently some of our all time favorites—like Wo Hop and Hop Kee—have reduced their hours, and the worst thing you could do for yourself is to show up to one of them late at night, and find it closed. Enter Sanmiwago. The Taiwanese dumpling spot is open seven days a week until 2am, and has electronic ordering kiosks, in case you’ve consumed tons of liquor and cannot imagine conversing with a human. An order of eight dumplings here ranges from $9 to $12. Grab a table in the all-white space, or take your order to go—we recently ate the signature fried pork with yellow chive dumplings on the subway, and it was awesome." - willa moore, will hartman, neha talreja, bryan kim
"The signature pork and yellow chive dumplings are prodigal at Sanmiwago, a Taiwanese fast food chain that specializes in dumplings, noodles, and bubble tea. The dumplings are made at a counter in the rear as you watch — your guarantee of freshness." - Robert Sietsema, Eater Staff
"At Taiwanese dumpling spot Sanmiwago, everything is shiny, white, and feels oddly high-tech. But there’s plenty of seating, and the dumplings are excellent with very, very thin skins. The fillings are simple but delicious. Steamed or pan-fried, there’s no wrong answer here. Both options come topped with chili crisp and a pile of fresh herbs." - Carina Finn Koeppicus
"Sanmiwago is a Taiwanese dumpling spot that graduated from the Mott Street Eatery food court into its own brick-and-mortar location nearby. Inside, everything is shiny, white, and feels oddly high-tech. Come here for a casual lunch or pre-dinner snack when you don’t want to think too hard, because even though they make noodle soups and a few other dishes, you’re here for the dumplings. The skins are paper thin, and the fillings are simple but delicious. Steamed or pan-fried, there’s no wrong answer here, but start with the signature pork and chive. Everything comes topped with chili crisp and a pile of fresh herbs. photo credit: Alex Staniloff" - Carina Finn
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