World Tong

1/2

I imagine that dim sum can be civilized, but in my experience it has never
been a tidy orderly affair. Thats OK, ordering from a menu kind of takes the
fun out of it anyway. But you do have to be in the proper frame of mind to
deal, particularly with World Tong. We might not have been up to it this
Sunday. It was just too hot for all the crowding. And being first-timers we
had to pick up procedures on the fly.

It quickly became apparent that numbers were not being called in English
when countless customers who arrived after us began taking spots at tables.
I'm still not sure how youre supposed to get seated if you don't know your
number is up, you have to pester the host if you can even get close to him.

Order is luck of the draw, and the women with carts tend to keep the
lids on the metal steamer containers so mere glances arent telling. I tried
taking cues from the two groups at our round table. If they seemed
interested in what was being hawked, I would wait and see what they were
handed then make a split second decision. We managed to amass shrimp
dumplings, shrimp in bean curd skin, sweet and sour spareribs, turnip cakes,
mini pork chive buns sprinkled with sesame seeds, a chile popper affair
filled with a seafood paste and a large plate of suckling pig.

Dim summing can be frustrating if you fear disorder (and sitting with
strangers), but as far as risks go, dumplings are on the low end. I've never
had any major duds. Not even the tripe, which I've learned not to order
because I'm the only one wholl eat it and the portion is too generous. While
good, you don't want to fill your stomach with anothers. All in all the meal
only amounted to $28, which is amazing considering the pork was a $10.95
special. That averages out to around $2.50 per plate.

Next I would like to attempt weekday dim sum. Maybe Ill finagle it soon
and get the kinks worked out at a more leisurely pace.

World Tong * 6202 18^th Ave., Brooklyn, NY

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