Red Egg Review: Red Egg

Red Egg Review: Red Egg

You know the way Cookie Monster loves cookies? Or the way Pooh loves honey? That’s kind like me and and dim sum. I could eat it every week and never get tired of it. Really, every time is like a magic carpet ride. Last weekend I actually had dim sum both on Saturday AND Sunday. Chinatown Brasserie with Stephanie featured good food and an unanswerable culinary question. Red Egg with Eric featured lunch with the only person I know who’s attended a Celine Dion Concert. Oh and the food was pretty good too.

Early this spring, there was some mention of Red Egg. Then not much mention around the NY food blogs. Last week I saw a post by Lunch Studio and thought it was a chance to try something new.

There are no push-carts. This is a deal breaker for some, but don’t despair. Once you dig into the dim sum, you realize you’re in for a treat. We tried the chicken feet of course. Eric actually didn’t eat any chicken feet and we agreed that Chinese people everywhere weeps for him. He tried it though so I give him credit for that. The flavor and texture of the chicken feet were better than those at my favorite place, Jing Fong. In fact everything at Red Egg was tastier than at Jing Fong.

The turnip cake had good flavor. Sometimes turnip cake tastes bland at certain places. At Red Egg, the turnip cake is good and you don’t even need the accompanied sauce. Compared to the Chinatown Brasserie turnip cake, Red Egg’s version lacks that crispy exterior. Even without the textural contrast, I was more than pleased with the turnip cake and would order it on future return trips.

The service at Red Egg was uneven that afternoon. They mixed up our order. Instead of veal chops with black pepper sauce, they gave us some sort of seafood sui mai. We were hungry and didn’t mind the substitution, but there was also no one to ask. When we first ordered, I waved my arm in the air for 10 seconds before someone even saw our table. Part of the problem was that we sat next to a huge group of 20 people. Their attention was on the large party. On the other hand, they consistently refilled our tea pot and it never became empty. So it wasn’t like, Be our Guest but it wasn’t horrible either.

We also tried some steamed spare ribs. I always get this. Next to chicken feet, this is the other staple of dim sum. The key to this dish is flavor intensity and how easy it is to get the meat off of the bone. A lesser dim sum place would be off on the flavor or might give you spare ribs that’s all fat at no meat. Red Egg offers an above average version that’s better than my favorite place. (Hmmm… this is a trend…)

This meal occurred before Eric went to the Celine Dion concert. So you might wonder what it’s like to dine with someone who may or may not have swayed at a soft rock concert. It’s great really. He actually wasn’t bragging about it, but next time at karaoke I think him and Jeremy are going to have a sing off. It’s gonna be Beauty and the Beast versus What you know. And I don’t know. But it’ll be fun to watch.

I’ll probably make more visits to Red Egg for dim sum because it wasn’t super crowded, the dim sum is above average, and the price is right. They divide the menu into Regular, Deluxe, Supreme, Ultimate, and House Special. I would stay within Regular to Supreme, where the price ranges fom 2.75 to 4.25 per dish. Each dish offers good portions also. Compared to Chinatown Brasserie where every dim sum dish is $6 and portions are visibly smaller, I would choose Red Egg almost every time. Unless it’s a truly special occasion and you want to splurge, Red Egg can probably meet your expectations at a reasonable price.

For the record, Eric said, “Maybe gently.”

Red Egg202 Centre St.New York, NY 10079212-966-1123