![]() He's now planning his 3rd annual March Cheesesteak Madness, set up just like the men's NCAA basketball tournament. Pappas declared Joe's Pizza cheesesteak a winner, and he bit into number 1,000 the very next day at G Lodge Cafe in Phoenixville, where he arrived decked out in a celebratory green sequined jacket. He has legions of fans who follow his adventure and wait for his reviews. He created a 100-point system in which he grades each cheesesteak based on five categories: roll, meat, cheese, extras and then the overall experience of the place. 999 at Joe's Pizza in Hatboro, ordering his usual- fried onions, mushrooms and American cheese.Īnd he's not only eating Philly's favorite sandwich, he's judging it. Jim Pappas has spent the past four years literally eating his way through the cheesesteak capital of the world He just ate his 1,000th cheesesteak, each from a different shop ranging from Princeton, New Jersey to Reading, Pennsylvania to Bear, Delaware. We all know that Philadelphia is a cheesesteak city, and a Delaware County man is on what he calls a Cheesesteak Adventure. It isn’t the most refined iteration in the city, but it’s a great option if you’re local and hungry.Delco man reaches major milestone on cheesesteak adventure Great value for this dependable, convivial dim sum spot. We ate as a table of seven and ended up paying about 120rmb each for an endless succession of plates, platters and steamers. The staff were good enough to let us bring our own wine in for a birthday lunch, too. Dishes arrive as soon as they’re ready, which is generally fairly quickly. Service: Menus show pictures and/or English translations, so the only difficulty in ordering is deciding between all of the excellent options. One of the wonderful things about dim sum, though, is that there isn’t too much of anything, so it’s easy to ignore the less satisfying dishes. ![]() I wasn’t crazy about some of the textures and flavours: the ribs were too chewy for my taste, and the cold turnip cakes came with a particularly cloying sauce. There’s also a good range of vegetarian options, from rolled green pancakes to little translucent dumplings and a fluffy fried tofu dish. There were some other highlights, too: the char siu buns were fluffy and claggy and delicious, and the sweet and sour pork – deep fried then packed in ice to crisp the coating – was worth the trip alone. If you haven’t – well, go and try the Dim Sum Garden shrimp rolls, and you’ll get a fair picture. If you’ve ever had British fish and chips with scraps on top, imagine that but in a chewy wrapper. ![]() I’d also highly recommend the crispy shrimp rolls. ![]() The fairest way to judge the food, I think, is to consider what we ordered seconds of. They were so good that I knew it was only a matter of time before I’d be dragging people there to try them fresh from the steamer. My introduction to Dim Sum Garden came when a friend brought over a little plastic tub of their black, gold-brushed, molten custard buns. It’s more bustling than refined, with a reassuring, relaxing hum of activity and lunchtime chatter.įood: It’s dim sum (with additions), and it’s mostly great. Think marble floors, round tables draped in white and a series of semi-private rooms connected by a larger, central area. Inside, it’s much more genteel than the frontage, with its faded advertising boards and supermarket-style insulation measures, would have you believe. I’d been walking past the nondescript, plastic-curtained door to the Baoqing Lu branch of Dim Sum Garden at least twice a day for four months before a friend finally encouraged me to check it out. Atmosphere: Never judge a restaurant by its entrance.
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