Comments on: Ding How dim sum debut http://www.pamudjiphotography.com/blog/2009/11/22/ding-how-dim-sum-debut/ An Indonesian in Mississippi. Not as catchy as "An Englishman in New York" Sun, 05 Feb 2012 05:39:24 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Ding How dim sum, second visit http://www.pamudjiphotography.com/blog/2009/11/22/ding-how-dim-sum-debut/comment-page-1/#comment-996 Ding How dim sum, second visit Mon, 22 Feb 2010 07:28:23 +0000 http://www.pamudjiphotography.com/blog/?p=918#comment-996 [...] few weekends ago we revisited Ding How for another round of dim sum.  First time around was good if slightly frantic in terms of service, which was understandable considering it was their [...] [...] few weekends ago we revisited Ding How for another round of dim sum.  First time around was good if slightly frantic in terms of service, which was understandable considering it was their [...]

]]> By: Yohan Pamudji http://www.pamudjiphotography.com/blog/2009/11/22/ding-how-dim-sum-debut/comment-page-1/#comment-402 Yohan Pamudji Mon, 23 Nov 2009 08:53:35 +0000 http://www.pamudjiphotography.com/blog/?p=918#comment-402 Chuck, Thanks for visiting. I haven't ordered from the regular menu so I can't comment on that, but I agree on the dim sum portions. Almost half of the varieties we ordered I felt were undersized, 1 was larger than expected, and the others were more or less average in size. Unless they change portion sizes, it'll be a matter of finding which ones are acceptable to you and going with those. Hopefully the portion size issue is just growing pains and they'll figure it out sooner rather than later. There were quite a few Chinese families eating dim sum on the first day, and if you skimp too much word gets around fast. As my friend Scott says, "Jackson is growing," in terms of its acceptance of various cuisines, but I think at least in the early going Ding How will need the core Chinese diners to get on board and stay there. Cutting corners on portion sizes won't get that done. Were they using the dim sum carts when you went, or was it still order from a menu? Chuck,
Thanks for visiting. I haven’t ordered from the regular menu so I can’t comment on that, but I agree on the dim sum portions. Almost half of the varieties we ordered I felt were undersized, 1 was larger than expected, and the others were more or less average in size. Unless they change portion sizes, it’ll be a matter of finding which ones are acceptable to you and going with those. Hopefully the portion size issue is just growing pains and they’ll figure it out sooner rather than later. There were quite a few Chinese families eating dim sum on the first day, and if you skimp too much word gets around fast. As my friend Scott says, “Jackson is growing,” in terms of its acceptance of various cuisines, but I think at least in the early going Ding How will need the core Chinese diners to get on board and stay there. Cutting corners on portion sizes won’t get that done.

Were they using the dim sum carts when you went, or was it still order from a menu?

]]> By: Chuck http://www.pamudjiphotography.com/blog/2009/11/22/ding-how-dim-sum-debut/comment-page-1/#comment-400 Chuck Sun, 22 Nov 2009 22:53:57 +0000 http://www.pamudjiphotography.com/blog/?p=918#comment-400 Went this morning, thinking about the Peking ribs, as ordered in larger cities Chinese restaurant. I was disappointed that spare ribs was used instead of the boney part of a pork chop and the pungent red sauce, this was simply sweet and sour spare ribs, nice flavor. We also ordered the steam sea bass(about the size of a deck of cards) and stir fried snow peas (one good hand full). The portions was very skimpy, for the price, I believe adding another portion will not kill the budget for ingredients. We also try the dim sum, Phoniex claws (2 feet cut in half), spare ribs (@ 15 small pieces , egg plant(2 piece) and egg tart(3-50cent piece). I have never seen such skimmpy portions, I know these proprietors have eaten dim sum in major cities, and I know the majority of us also has eaten dim sum. Decent portions will keep people coming back, adding a few more ingredients or increasing the portion size is not going to break the budget. If you are going to make your signature as not a "Chinese buffett" restaurant, you are going to have to go the extra step in this Chinese buffet town. This for 3 person, including tea was @$70 plus tip. If I were a happy camper, the price would not bother me. I will give it a 2 stars out of 5. Went this morning, thinking about the Peking ribs, as ordered in larger cities Chinese restaurant. I was disappointed that spare ribs was used instead of the boney part of a pork chop and the pungent red sauce, this was simply sweet and sour spare ribs, nice flavor. We also ordered the steam sea bass(about the size of a deck of cards) and stir fried snow peas (one good hand full). The portions was very skimpy, for the price, I believe adding another portion will not kill the budget for ingredients. We also try the dim sum, Phoniex claws (2 feet cut in half), spare ribs (@ 15 small pieces , egg plant(2 piece) and egg tart(3-50cent piece). I have never seen such skimmpy portions, I know these proprietors have eaten dim sum in major cities, and I know the majority of us also has eaten dim sum. Decent portions will keep people coming back, adding a few more ingredients or increasing the portion size is not going to break the budget. If you are going to make your signature as not a “Chinese buffett” restaurant, you are going to have to go the extra step in this Chinese buffet town. This for 3 person, including tea was @$70 plus tip. If I were a happy camper, the price would not bother me. I will give it a 2 stars out of 5.

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