HELL'S KITCHEN — A taste of Chinatown is coming to Hell's Kitchen.
Sam Yan, chef-partner at Centre Street's Red Egg and Mott Street's Yeah Shanghai, will open Dim Sum Palace on West 46th Street in March — an homage to his training in Hong Kong, where he first started making dim sum when he was 14 years old.
"Before I came to the U.S., I went to Hong Kong for two years to study dim sum," Yan, 56, told DNAinfo New York.
The dim sum menu at the new restaurant, located at 334 W. 46th St., will include classics like har gow — plump, translucent dumplings stuffed with shrimp — and all-vegetable dumplings.
Yan said the menu at Dim Sum Palace will be 80 percent the same as at Red Egg, and that he would include the restaurant's Peking duck sliders tucked into steamed buns rather than pancakes.
Yan came to the U.S. and worked as a waiter before getting additional training as a chef, eventually spending time at the French restaurant Jean-Georges before returning to Chinese cuisine, he explained.
After 40 years, he's confident in his dim sum chops — especially with selections like his shumai dumplings.
"Everybody, all the dim sum places do shumai," he said. "I do the shumai more specially."
