![]() ![]() This playful Chinese American spot is offering both takeout and delivery options to get your fix of its General Tso’s chicken, brisket fried rice, and kung pao cauliflower. Lunch and dinner daily dim sum on weekends. Her extensive dim sum brunch on weekends is one of the best in the city, but don’t overlook the chef’s nightly dinner options, such as salt and pepper lobster tails and sautéed beef with foie gras. Wu Chow’s founding dim sum chef, Ling Qi Wu (who also worked at La Traviata), decided to venture out on her own with this Clarksville restaurant that focuses on healthier and organic ingredients. Though the menu dips into Korean and Japanese fare, Sichuan cuisine is their specialty with options like fish and Chongqing beef laden with plenty of tingly, mala heat. Owners Humphrey Ho and May Chen might be dentists by trade (they’re still practicing), but they also know their way around great dumplings, both of the steamed and soup variety. But even if you’re still squeamish about dining in, takeout here never disappoints with hearty noodle soups, steamed buns that remain fluffy and inviting, and hot pots boasting a range of seafood. ![]() There’s nothing like taking a seat in view of Din Ho’s cutting station, with its rows of glistening chickens, barbecue pork, and crispy-skinned ducks. The duck entrees, such as a version smoked with oolong tea and the classic Peking duck (upgrade with a side of duck bone soup), are excellent. Sushi is served daily, and weekends usher in chef-owner Ronald Cheng’s famous dim sum service. One of the oldest Chinese restaurants in Austin, Chinatown has perfected the art of Asian cuisine at both of its locations. ![]() ![]() For those wanting to avoid UT’s campus area, there’s a second location farther north on Airport Boulevard. The cancellation of events and group meals also crippled the restaurant's once robust business.The Drag seems an unlikely place for such serious food, but that’s what you’ll find here: generous chunks of white fish bathing in a broth of toasted chili oil, silky mapo tofu, and crispy Chongqing chicken scattered with dried peppers. The restaurant eliminated half of its 70 tables when it reopened for weekend dinner and dim sum in May, but New Fortune has struggled to fill the 35 tables, with Liu saying that many of the restaurant's Chinese customers have been reluctant to return to indoor dining. Liu told the Statesman that New Fortune, one of the city's largest Chinese restaurants, is down more than 50% in business since early 2020. Liu said the partners were not able to come to terms on a new lease with their landlord at 10901 N. Partners William Wong, Ted Liu and Cao Nguyen opened the restaurant in 2014, about six months after Nguyen and other partners closed longtime dim sum restaurant T&S Seafood, which operated for 18 years. We could not have made it this far without y’all.” “We are so grateful to our dedicated and loving staff, our friends, family, and loyal customers who have supported us over the years. “Unfortunately, due to the struggles we’ve endured during this pandemic, we are no longer able to sustain our operations and continue with our lease,” the restaurant posted on Instagram. New Fortune Chinese announced Tuesday that it will permanently close on April 4. The stacked carts patrolling the dining rooms and loaded with dumplings and steamed buns will stop their roll in April when one of Austin’s most beloved palaces of dim sum closes its doors. ![]()
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