Dim-Sum Palace’s New York-Approved Legacy and Expansion
Dim Sum Palace, the go-to place for delectable Dim Sum and other Cantonese delights, is the place to eat— and even the city of New York thinks so. Dim Sum Palace’s newest swanky location in the Financial District opened with a celebration of their new Certificate of Recognition from The City of New York.
The restaurant’s influence goes as far as New York’s Mayor, Eric Adams, who congratulated the eatery’s recent accomplishments and New York legacy. “I applaud Dim Sum Palace for all it does and will continue to do to advance our food and restaurant industries and make Dim Sum more accessible to all New Yorkers, as well as for working tirelessly to build a better, brighter future for all.”
Dim Sum Palace is an oasis that caters to every patron. At the Dim Sum Palace Fidi location, the space will be divided into two sections. Feeling casual? Enjoy the fast-paced Dim Sum Sam, a casual approach to Cantonese food, serving up flavor-packed Hong Kong BBQ and fresh Dim Sum. Is there a birthday, graduation, or anniversary coming up? Dim Sum Palace is the perfect luxury for the occasion. The experience includes a flurry of Hong Kong traditional cuisine, live seafood, fine wine, and Chinese Fusion with Western tinges, featuring truffle and caviar-infused dishes. The new location is open for brunch, lunch, and even
late-night soirees.
Dim Sum Palace opened its first location in Midtown less than a decade ago, in 2016. Their rapid growth has resulted in seven other locations within Manhattan, catering to the island’s tourists and locals. Their famous dishes include barbeque pork buns, Peking duck, flounder fillet, yuen young fried rice, Hong Kong-style fried noodles, and more. Dim Sum Palace is a health-conscious establishment; the menu has a variety of low-sugar and low-fat meals.
Dim Sum Palace is a celebration of culture and flavor. Its much-earned Certificate of Recognition indicates its excellence— and it’s time for you to experience it alongside the city of New York.
