![]() The restaurant is towards the end of the block on the left. Walk eight very short blocks until you get to Calle 65 sur. Turn right at the first corner (there's a Pemex across the street). To get there by metro, go to the Viaducto stop on line 2 (blue) and exit following the sign for "SALIDA c. 10-12, for the best and freshest selection. Prices are reasonable: most dim sum plates are 30 pesos, a few 40 or 50. The regular menu, which is in Spanish, (if you can get the waiter to bring you one-our attempt to say 'menu' with hand gestures only caused a bit of confusion) lists many tempting casseroles, soups, noodle dishes and green vegetable to augment the feast. From the baked/fried table the custard tarts and little empanadas stuffed with sweet bean paste stand out. Nor mai mai – glutinous rice “tamales”-are satisfying if a bit bland. Lovers of innards will enjoy tripe steamed with black bean - ngau bak yip - and chicken feet done several ways. You'll find such steamed favorites as siu mai (open dumplings stuffed with pork) ha gow (shrimp dumplings) and various bao (those poofy white spongy buns - the ginger pork was particularly flavorful). But the bamboo steamers are laid out so all you have to do is point. Information, and a menu were hard to procure. In fact, only one employee (and none of the diners) I queried even spoke a word of Spanish. Nary a westerner is seen in this simple 'locale'. And there are at least 15 kinds of dim sum offered every day, from around 10 a.m. ![]() Jing Teng, a Chinese-for-Chinese restaurant has opened its doors. More Chinese immigrants seem to be showing up every day - no surprise - and with them their culinary customs. So if, like me, you’ve slogged through gloppy, celery and corn-starch laden meals in our so-called ‘Chinatown’, eaten pseudo-Thai food that tasted like mole, wierd cheesy sushi or paid through the nose for tony Indochine in Polanco, you’ll be happy to know that there is indeed good, genuine Asian food in this city-you just have to know where to find it. Eating 'world cuisine' here is a recent phenomenon. ![]() Sure there are small Korean clans, Argentines galore, Cubans, Lebanese, a few of everybody. There are no true neighborhoods where a foreign community lives, Condesa aside. To make authentic foreign food, you need authentic foreigners, and Mexico City, unlike other great world metropoli, is not culturally diverse, at least not for its size – almost everyone here is Mexican. I make do, but things are getting better. Then I ride the 7 train out to Flushing which is every bit as good as going to Hong Kong itself. I always head straight to Jing Fong (20 Elizabeth St. When I think about what I miss of my former life in the Big Apple, it's family, friends, and good Asian food.
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