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DC's Chinatown is about a half-a-block long. We found spot that had dim sum and service with a smile....this is rare for us. After our last experience with dim sum in London's Chinatown....we're not use to good-old fashioned customer service.

Tony Cheng's Seafood Restaurant (second floor) and his Mongolian Barbecue (first floor) had a dim sum menu - the cart service was only for the weekends. I think we were both surprised when the waitress was actually concerned about us having to wait for our dumplings to be steamed. Imagine. Back in London - at Aroma - the waitress couldn't wait for us to leave :P. Apparently, there was a big group waiting for our table and the servers let us know we were holding up business.

Back in DC's Chinatown, the waitress was sweet - kept us inform on the progress of our dim sum selections and totally took care of us... The dim sum....it was edible. I suppose I'm a bit spoiled - the Chinese restaurants in San Francisco and Oakland had tasty dim sum....At Tony Cheng's - we had the shrimp dumplings, shrimp balls, shrimp and pork shui mai, steamed pork buns and egg custard tarts. I was a bit disappointed about getting our egg custards with the main course - I love how the crust flakes in your mouth right after they're whipped out of the oven. But according to our waitress - they take a long time to prepare and she recomended ordering our desert at the same time as our lunch. The steamed shrimp ball had a fishy - icky taste. And of course, I bit into the shu mai, right after it was served - steaming hot....I had to do one of those gasping for cool air bits at the table. Really attractive stuff. Overall, the food was passable - not remarkable....I suppose the only reason we would come back is because we felt welcomed and were treated nicely. Couldn't say the same about the Chinatown joints in London.

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chinatown , washington dc , chinese food