Really flavorful soup dumplings! Super yummy but not heavy, and they come free w your dine in…read more Pan fried pork buns also delicious - aroma is very fragrant, inside meat yummy and delicious. Super affordable!

A few weeks ago, my friend and I went to my favorite soup dumpling place in Flushing for dinner…read more The texture and flavor of the soup dumplings are amazing. They also give you a complimentary order of soup dumplings if you order a certain amount of food. We also ordered scallion pancakes, Shanghai pan-fried udon noodles, dry-fried string beans with garlic, and salted soy milk. Everything was very good, although the string beans were a little too salty and greasy for my taste. It was my first time trying salted soy milk, and it has a unique flavor! I don't think i would order that again. Otherwise i would come back again.

I always get really full eating here with so many options of dim sum. Love the steam coming out…read morefrom multiple carts of food. I love that they have the tofu pudding with ginger and the crispy shrimp crueller. Also, when you leave- they always have bakery buns or roast pork or duck you can pick up before you go.

***This review is strictly for their banquet-style entrees, not dim sum***…read more THE FOOD ---------------- + Banquet-style platters were solid - Our group of 3 tables ordered the Five combination cold appetizers platter, Fried Tofu, Braised Fish Fin and Crab Meat Soup, Sliced Abalone with Mushrooms and Bok Choy, House Beef Short Rib with Broccoli, Lobster, Crab Fried Rice, Crispy Fried Chicken, Steamed Fish, Longevity Noodles were all decent. Highlights included: ++++ House Beef Short Rib with Broccoli - Meat was soooooo tender. It literally fell off of the giant bone in the middle. ++++ Steamed Fish - I wasn't sure what type of fish was ordered, but the fish was delicious. Fish sauce was tasty and the fish was silky smooth. ++++ Lobster - Can't go wrong here, although it wasn't the traditional Cantonese-style as it was drier, but, nevertheless, still excellent. THE SERVICE ------------------- = LIGHTNING FAST! Our entrees for our 3 table banquet came at a ridiculously furious pace. Before we could even pick up the community spoon to scoop food from the prior entree, the next one would come out. It was wayyyy, waaaaayyyy too quick. THE SURROUNDINGS ------------------------------- + MASSIVE main dining room that is perfect for dim sum on weekends. + Private dining room - We sat in here for our small banquet. There were 4 large tables inside, but it was plenty spacious. - Valet only parking lot behind the restaurant was a nightmare and JAM packed, even on a Thursday afternoon at 12 PM. Can't imagine what it's like on a weekend during dim sum hours. Yikes! = The restaurant is located in a residential area, so you can potentially get lucky with a street parking space, albeit a few blocks away. RANDOM OBSERVATIONS -------------------------------------- = There is a takeout area connected to the main restaurant. They sell dim sum, bakery pastries/buns and roast meats there.

It was Mother's Day at Emperor Seafood restaurant. An absolute frenzy from the moment we walked in…read more-- packed dining rooms, large Chinese families everywhere, noise levels through the roof, and servers running at full speed trying to keep up with the chaos. The staff wanted my wife to sit at an angle to the table; so that they could pass through. The seafood itself was solid traditional Cantonese fare with fresh lobster tanks, steamed fish, and classic banquet-style dishes. The atmosphere felt colorful authentic Hong Kong banquet hall energy. However, some of their pricing was completely out of whack. Mother's Day premium for sure which is understandable, but some dishes were simply excessively expensive for what was delivered. For example, our two lobsters, while fresh, were missing that smoky "wok hei" flavor that great Cantonese kitchens are known for. It lacked the depth, aroma, and richness one expects from a proper high-heat wok preparation. A few items felt priced more for Guide Michelin luxury dining than a Flushing seafood hall. This said, the service was efficient and professional; changing plates all the time. So a high level of attention above the usual Cantonese restaurant. Overall, decent food in and an authentic Hong Kong style restaurant that targets special family gatherings, but be prepared, both the crowds and the bill can become overwhelming very quickly. I paid more than $400 for three people. But we had a Tiger Fish which is $50 per pound.

This was the former location of the beloved Guangzhou Restaurant that sadly shuttered in the early…read more2010s, which then went on to be a series of random businesses over the years, only to be a Cantonese restaurant again. I have so many reasons to believe that Emperor is truly the reincarnation of the restaurant...just a little rusty. I've only come here for dim sum and I'm still surprised it doesn't get even half of the insane volume that nearby dim sum restaurants get, especially with how much closer they are to Roosevelt Ave. I have to say that the dim sum here is slightly better than most locations in the core downtown area, both in presentation and taste. No cart ladies, just a paper and pencil ordering system. The other diners that I usually encounter seem to strike me as locals, which is becoming harder to find these days. Prices are slightly more expensive than the other places, which is probably a factor as to why there aren't as many customers. The other reason is probably the subpar customer service here, which I've encountered on a number of recent visits. There are so many workers here, but none of them seem to have any good grasp of what customer service is. For example, I've had the waiter hover over me as I was gathering cash for my bill and snatched it the moment I placed the money down, also demanding at least 18% (again, for subpar service). Also, if you complain to them about your food, even if you find a hair, they will not do anything about it. The food quality is slightly above most of the dim sum places, but also bear in mind the hit-or-miss service you'll get, which the latter can be super frustrating.

As Flushing's dim sum scene becomes less saturated, it's places like Crown One (御庭酒楼) that are…read morekeeping the Canto dream alive. While the food isn't necessarily going to win any awards, their space as a venue is what keeps them unique. Couple this with free onsite parking and spacious digs, and it becomes a destination. The main dining hall is surrounded by bright lights, a large LCD TV, and number of tables that are perfect for groups. This is a pushcart service, which is good news for those who want the nostalgia of choosing things directly from the cart. Not all the service workers are Canto-speaking, as I heard dialects from Wenzhou, Toisan (#1), and likely Fukinese. During the late afternoon, it's important to flag them down because it may take awhile for them to make the full round. From chiu chow dumplings (潮州粉粿) to shrimp dumplings (蝦餃), the selection is standard and well portioned. The steamed variety is preferred here, with some immediate hits in the form of spare ribs (排骨), shrimp rice roll (蝦腸粉), and glutinous rice wrap (糯米雞). The coconut jelly (椰子糕) was especially wonderful and the BBQ pork buns (叉燒包) were nicely steamed with solid chunks of pork inside. Overall, I think the food was consistent, tasty, and well presented. Prices are solid for Flushing and won't break the bank. The gaudy decor extends beyond the main dining hall and all the way into the bathrooms. Their staircase is a perfect photo op for folks and the manager / wait staff are hardly camera shy. Crown One would easily go on my list for restaurant repeats and I hope they continue to make improvements all around. ___________ (#1) Fine, Taishan. Happy mainlanders?

I had to come visit because I get this ordered on the weee app to Boston!…read more The restaurant is so beautiful inside. Dimsum was good! They had all the staples, siu mai, har gow, etc. Staff was super attentive and friendly

This place has the best soup dumplings, soup noodles, stir fried noodles as well as side dishes…read moresuch as garlic cucumber. The service wasn't too bad but it can be a long wait time if you come during peak lunchtime and dinner time hours. Don't expect music to be played in the background as some restaurants do but it gives an alright atmosphere.

We wanted to compare the XLB to Din Tai Fung.. I haven't been to Nan Xiang in 13 years... They…read morecompletely renovated the place... nicer. Just as when we were gonna pit our names on the waiting list, the host appeared and told us to go upstairs. We sat near the area where the dumplings were made. We ordered the Lucky 6 so we can sample different flavors but we still got an order of pork soup dumplings as well. Also ordered the shrimp wonton soup. I noticed they had passion fruit tea and omg you should definitely get it. It was so good. Grapefruit peach.. just okay in comparison.. Our wonton soup came first which is enough for 3 ppl if you just want a bowl to try. It had lil tiny shrimps in it ...not used to that but the flavor of the soup was light and the wontons were good. Skin was thin, not dense at all. Then our XLB came. I really liked the sampler. I tried the Scallop, chicken, pork and Luffa Gourd. L had the truffle and crab.. we were able to taste the flavors. They're light but very distinct. We don't eat too much sodium or processed food in our diets so we were able to distinguish each one. I actually liked the Scallop and chicken ones. The gourd one was really sweet but I could definitely taste the melon flavor. Chicken was savory and a touch better than the pork XLB...the scallop one was very unique. Light but very yummy. L said the crab one actually had more flavor than other restaurants in Chinatown. And we both prefer these to the ones at Din Tai Fung. Price isn't an issue but taste wise this has a ton of soup, more flavor. DTF tastes almost like a frozen XLB cuz it's so small and doesn't have any soup! I have purchased frozen ones from restaurants before. Will definitely come here or a different location if I feel like having XLB. Service was pretty good. Very attentive. Refilled our tea all the time and when we ordered more items...everything was quick. Nice spot to grab a quick, casual meal.

We went back to this place for dim sum when we were visiting friends in the area, and the place was…read moreheaping on a Saturday. We were surprised that most of the customers were very old... like we were in an old people's home. The carts came quickly and the selection was great on a Saturday, probably because it's so busy. Most of the food was hot and fresh, and there were a few items we ordered that are only available on weekends.

Lucked out on the day I went: no wait, immediate service, and had all the dim sum dishes laid out…read morein front of us within five minutes. One of the few places that I still know has dim sum carts. The one dish I'd absolutely get again is the lau sha bao that was also a cross with a bolo bao. Dishes were better than some other dim sum places I've had in Flushing, so no complaints here. Would come again solely for the sight of the dim sum carts being pushed around. Valet parking in the back. Bring singles with you to pay. For 3 people, total came out to be $75 for more than enough dishes.

Super delicious food and a fresh clean environment! I heard there's a new owner and the experience…read morethis time was absolutely fantastic! I'll definitely be coming back and telling my friends and family about it.

Cuisine: 6 Service: 4…read moreDecor: 7 Value: 7 Overall: 6 This restaurant is basically Good Fortune revamped. I'm not sure if there is an ownership change, but a few staff members look familiar. Anyway, came here for dim sum a little while back. Everything was alright, nothing bad or special. Service was a bit rude and lackadaisical. Decor is still quite nice. I'll likely come for a formal meal in the future and give a full review then.

Honestly my family enjoyed the food for our first time being there , however when my family and I…read morehad discussed with multiple servers about accomodations because of a medical condition ( Silent reflux ) , and asked for plain steamed chicken , they gave us the regular steamed chicken with the shaoxing wine and scallions. Don't get me wrong that's a great dish for someone who can eat it. But it felt very unprofessional. As a family we even pre planned what we were going to order , we even came at a less busier time. I get that restaurants like this prepare things ahead of time , but it's disappointing to see that accomodations for medical conditions are not much of a priority here. Food is an experience everyone should be able to enjoy, including those with medical conditions. It was disappointing that our request for a medically necessary accommodation wasn't fulfilled.

You step into Royal Queen on the top floor of Flushing's New World Mall, and instantly, the sheer…read morescale of the operation hits you like a slap in the face. It isn't just a restaurant; it's a cathedral of consumption. Look up quickly at that ceiling, a massive, radiating sunburst of gold and crystal chandeliers draped in waterfalls of white string, call it "sungold".. It's theatrical. It's loud. It's completely uncompromising and visually energetic and right up on your stuff. ​People think fine dining is about snooty & hushed dining rooms, white linen or silk tablecloths, and waiters moving like iceskating gohsts. That'sghosts. Real gastronomy is about energy, precision, and respect for the ingredient.ls. And here, in a cavernous banquet hall in Queens packed with hundreds of people clinking teapots and hailing steam carts, there is an absolute purity of discipline. ​I sat down, and within thirty seconds, the assault began. ​First came the Siu Mai. Look at the structure. Most chefs get lazy they pad the filling with filler, turn the pork to rubber, and overcook the shrimp until it loses its soul. But here? You bite through that paper thin yellow wrapper, and there is an unmistakable, violent snap of fresh, sweet prawn bound with perfectly seasoned pork. It's juicy, rich, and utterly balanced. No nonsense. Just technique. ​Then, the Har Gow. The true test of any dim sum kitchen. If the translucent skin sticks to the bamboo steamer or tears under your chopsticks, the kitchen has failed. Period. But when the basket opened, the steam rose with that clean, pure scent of rice starch and sweet seafood. The pleating on the dumpling was flawless tight, delicate, holding together a filling of whole, pristine shrimp that tasted like they were swimming an hour ago. ​And the atmosphere? Pure theatre. The carts weave through the room like a well-drilled brigade during a Friday night rush. The giant LED screens blaring event packages in gold and crimson, the hum of conversation, the crack of crispy pork belly skin three tables over, it's alive. ​Most people come to places like this and just see a crowded room. I see conviction. I see chefs back in that kitchen who understand that simplicity is the hardest thing to master. You cannot hide behind a fancy reduction or a sprig of chervil here. The dumpling is either perfect, or it's garbage. ​At Royal Queen, it's extraordinary. Pure, unadulterated passion on a bamboo steamer. Perfection.