Catered Dim Sum for Weekend brunch party

I came here 45 minutes ago to post this topic seeking the advice of the collective. Now, after having read about Lao Hunan all I can think about is planning another trip to Chicago from Raleigh.

My mother-in-law in Hyde Park is planning a Sunday brunch shower and she'd like to serve dim sum. The plan is to get their order the night before or morning of the brunch and use chafing dishes to keep things warm. I've been to Shui Wah and Phoenix for dim sum. Both have their merits, to be sure. I think carry out/catered would work well for steamed dim sum items but not for anything fried. Has anyone here tried such a thing and can they offer advice?

Thanks!

Tom in NC wrote:I came here 45 minutes ago to post this topic seeking the advice of the collective. Now, after having read about Lao Hunan all I can think about is planning another trip to Chicago from Raleigh.

My mother-in-law in Hyde Park is planning a Sunday brunch shower and she'd like to serve dim sum. The plan is to get their order the night before or morning of the brunch and use chafing dishes to keep things warm. I've been to Shui Wah and Phoenix for dim sum. Both have their merits, to be sure. I think carry out/catered would work well for steamed dim sum items but not for anything fried. Has anyone here tried such a thing and can they offer advice?

Thanks!

I haven't tried such a thing, but wanted to suggest an alternative: Most of the bigger Asian grocery stores have a big assortment of frozen dim sum items. Rather than serving items that were originally steamed up to 12 hours earlier, would she consider simply cooking previously frozen dim sum items? It would probably cost a lot less and taste as good if not better.

The idea of food sitting in chafing dishes for a long time always makes me worry about bacteria growth, etc.

Hong Kong Market has a lot of frozen dim sum varieties. They also have meat, seafood, broth powder for hot pots too.

Hong Kong Market
2425 S Wallace St (between 24th Pl & Archer Ave)
Chicago, IL 60616
(312) 791-9111
Mon-Sun 8 am - 7 pm

http://www.yelp.com/biz/hong-kong-market-chicago

Dim Sum House is worth checking out, mentioned in this thread - viewtopic.php?p=1053

Tom,

how many people do you need to cater for? Because if its not a huge group & you've got a couple of stacked steamers available frozen's definitely the way to go IMO for the steamed items.

For things like the baked buns & sweet tarts & deep fried taro, those could probably be picked up the day before & held. I'd recommend Patisserie P on Argyle (other folks here like Chiu Quon Bakery for these). Chiu Quon Bakery has very good sesame balls, moon cakes & zongzi (sticky rice parcels). Argyle's a bit of a hike from Hyde Park, but there's probably somewhere in Chinatown that could supply some of these items - I'm only familiar with Santa Ana bakery in Chinatown & like their custard & coconut tarts (though I think the Argyle offerings are far superior), but don't have any experience with the savory items.

Athena wrote:For things like the baked buns & sweet tarts & deep fried taro, those could probably be picked up the day before & held. I'd recommend Patisserie P on Argyle (other folks here like Chiu Quon Bakery for these). Chiu Quon Bakery has very good sesame balls, moon cakes & zongzi (sticky rice parcels). Argyle's a bit of a hike from Hyde Park, but there's probably somewhere in Chinatown that could supply some of these items - I'm only familiar with Santa Ana bakery in Chinatown & like their custard & coconut tarts (though I think the Argyle offerings are far superior), but don't have any experience with the savory items.

I really prefer Patisserie P, but Chiu Quon does have the advantage of having a Chinatown location.

Chiu Quon Bakery
2242 South Wentworth Avenue
Chicago, IL 60616-2016
(312) 225-6608 ‎

-Dan

Athena wrote:Tom,

how many people do you need to cater for? Because if its not a huge group & you've got a couple of stacked steamers available frozen's definitely the way to go IMO for the steamed items.

For things like the baked buns & sweet tarts & deep fried taro, those could probably be picked up the day before & held. I'd recommend Patisserie P on Argyle (other folks here like Chiu Quon Bakery for these). Chiu Quon Bakery has very good sesame balls, moon cakes & zongzi (sticky rice parcels). Argyle's a bit of a hike from Hyde Park, but there's probably somewhere in Chinatown that could supply some of these items - I'm only familiar with Santa Ana bakery in Chinatown & like their custard & coconut tarts (though I think the Argyle offerings are far superior), but don't have any experience with the savory items.

There is also a Chinatown branch of Chiu Quon Bakery, if it's more convenient.

Chiu Quon Bakery
2242 S Wentworth Ave
Chicago, IL 60616
(312) 225-6608

Thanks, that's useful info on the Chinatown Chiu Quon branch, I'll have to stop in there next time.

That said, if you're willing to make the hike, I'd pick Patisserie P, that's always my preferred stop for all these items.

There will be about 15 people. Some of whom are pretty discerning when it comes to food. I think she'd be hesitant to go the frozen route. She's more concerned about putting out a good spread than saving a few bucks.

Thanks for your help!

Sorry to be a bit negative here, but I really don't think the steamed dim sum is a good idea. I can see the dumpling wrappers turning into a big mess ... either dried out, over-steamed, too wet, or just sticking and then tearing and then filling coming out. I suppose that's why many are suggesting the frozen route. Note that some of these places will sell you pre-made and frozen dumplings if you want something of better quality. Katy's in Westmont is the only place I've personally used for frozen dumplings though and I'm not so thrilled with all of them.

If your MIL does go the route of ready to eat, steamed dim sum, I think it will be important to put something at the bottom of the chafing dishes (cabbage?) to make sure the dim sum doesn't stick, and to properly regulate the moisture in the dish to ensure the best possible texture.

I actually think the fried and baked items would hold up better, but reheated in the oven and not held in chafing dishes ... Patisserie P is my personal favorite, but it sounds like Chiu Quon will be much more convenient with its Chinatown location.

When I first read this, my initial reaction was that this is possibly the last food I would pick to serve under the conditions that you describe. Even ordering them in for delivery to be served immediately, they will lose a lot in transport. If she is really determined to serve dim sum and cost isn't an issue, I would try to find a place that would send someone over to prepare it on site.

I had lunch at this place a few weeks ago after a meeting in Hyde Park. Although the website says nothing about it, they were advertising dim sum in the restaurant.

While the food was decent, it had that chain restaurant feel (think Noodles and Co. but a step or two above). It may serve your purpose since it's in Hyde Park.

http://noodlesetc.com/

I agree completly with boudreaulicious, if she isn't concerned about the cost, then catering is the way to go. Dim sum is delicate.

Tom in NC wrote:There will be about 15 people. Some of whom are pretty discerning when it comes to food. I think she'd be hesitant to go the frozen route. She's more concerned about putting out a good spread than saving a few bucks.

Thanks for your help!

While I mentioned cost in my post, my suggestion was largely motivated by quality. Dim sum gets lousy really quickly. Frozen stuff can produce high-quality results & gives you a lot more control re. how far in advance it was prepared.