Love dim sum Saturdays! My favorite is the pork pineapple bun. The staff are great too. A must visit.

Side notes: Rating is for the area only. If this was located in any of the three Chinatowns, I presume the prices would be around half but the quality was good and much better than expected for dim sum especially in this neighborhood. For dim sum, I would recommend the siu mai, pork/shrimp chive dumplings, steamed bean curd roll with pork, and fried turnip cakes the most along with the stuffed long hot pepper if you want something that's spicy. Otherwise, the sauteed spicy string beans were outstanding. I went here with a group a while ago. I was surprised to find a dim sum spot like this on the UWS/in the outskirts of Manhattan Valley. The space is large. We shared the following and I'll note a bit about each as we ordered a lot of dim sum primarily separating them by category ordering them by preference per section. Steamed/Boiled- D2 Signature Pork & Shrimp Sui Mai- $8 for 4. They listed these as their signature and I can see why as this was easily the best. Very plump large sui mai and honestly worth it for the price regardless of area. D16 Steamed Bean Curd Roll With Pork $7. Sold version with tender bean curd and bit of fattiness from the pork. Side note this is also available fried with minced shrimp for $8 (D34.) D1 Crystal Shrimp Dumplings/Har Gow- $8. A bit pricey but a nice thin dumpling wrapper with plump shrimp inside. D12 Steamed Pork & Peanut Fun Guo- $7. Interesting soft texture. Not my favorite as it was a bit blander but I am usually am not the biggest fan of fun guo so take that with a grain of salt. D6 Steamed Spare Rib Tips With Black Bean Sauce- $7. A bit boney as expected and the black bean sauce could have been a bit stronger. Just alright. Fried- D26 Pan Fried Pork & Shrimp Chives Dumplings- $7. Nice flavor from the chives and again with good bouncy shrimp. These were very tasty and my second favorite. D25 Pan Fried Turnip Cakes With Pork- $7. Excellent texture for these. A bit above average. Could have used a bit more pork within the turnip cakes. D31 Stuffed Long Hot Pepper With Minced Shrimp (Spicy-) $8. Surprisingly spicy for a Canto spot. Well flavored with fun textures. D32 Pan Fried Pork Dumplings- $8. Pretty standard and moderately juicy with a pretty good feeling but not as worth it for the price point. D24 Pan Fried Rice Rolls W/Dried Shrimp- $8. Cheung Fun could have been a bit more bouncy but they were decent but a bit pricey compared to most things. Other- V2 Sauteed String Beans in Spicy- $16. Excellent string beans. Perfectly cooked with a bit of char and the pickled veggies were a nice touch. Would highly recommend if you want a veggie side. V1 Poached Choy Sum With Oyster Sauce- $14. Standard version as found in other good Canto spots. Decent portion. E1 Original Clay Pot Rice With Preserved Pork, Duck, and Chinese Sausage $18. Wouldn't recommend their bo zai fan much outside of the amount of preserved meat as there wasn't much duck. The rice while crispy lacked the flavors I expected from this dish. This was a surprisingly tasty Cantonese spot with a couple standouts as noted. I wouldn't mind going back at all and trying more things. Mid 3/upper 3 for the area.

Eaten here a bunch of times, with others. So glad it's here. Sticky rice, Shu Mai (both kinds), har gau, rice roll, turnip cake--all very solid. Char siu noodle soup was also good. Eaten a lot of dim sum elsewhere, good and bad. This is very solid. The staff are courteous and very prompt. They seem all business but they care and work hard. It's not too loud, but it has some of the dim sum bustle, complete with carts. It's not dirt cheap but you can easily find more expensive dim sum that's not as good.

One of the best Singaporean curry favor rice noodle I ever had. The large amount of food is good for two meals. The staff members were polite and friendly. Well-decorated and clean. I am a frequent customer for last two years. This is the most authentic Cantonese restaurant on Upper West Side.

We visited before the lunch rush, so it was not busy when we arrived. It got lively about the time we left. As soon as we walked in, we were greeted with warm welcome immediately by a staff. We got a nice booth seat, and a staff brought us complimentary hot Jasmin tea for us. We ordered a few things to share. One of them was from a Lunch Special Menu, that comes white rice, Vegetable Spring Roll, and choice of a soup. We went with Egg Drop Soup with Sweet Corn. Our choice of the main was Sauteed Bok Choy with Garlic. It had loads of garlic and tasty. The lunch special is a really great deal. Crystal Shrimp Dumplings. The wrapper was shiny, and slightly see-through. Each dumpling holding one large, super plump shrimp inside. It was pretty darn good. Roast Pork Rice Roll. It was really good with pork that is packed with flavor. Pan-Fried Pork & Shrimp Chives Dumpling had a nice crispy top, but still plump and mochi-y. It was satisfying and comforting. Stuffed Eggplant with Mince Shrimp looked interesting, and different from what I expected. In the middle were bits of shrimp, kind of sandwiched between two ends of the eggplant. Not really "stuffed" but it was still really good! Deep Fried Pork & Dry Shrimp Mochi was very crispy, doughy like mochi, with sweet flavor. The filling was juicy and delicious! We had a really nice lunch here. The staffs were very efficient and friendly. We enjoyed every dish we ordered, and the price was great too. We would definitely go back again.

It's great to see a cart dim sum place in the UWS. I believe they only do it on the weekends though. In terms of food, I think it's pretty darn good. It hit my dim sum spot, and I even felt the need to take a post dim sum nap. I can't stress enough how happy I am to have a dim sum place like this in the area. I highly recommend. I think it's better than Jing fong. It's a shame Jing fong had to downsize during covid. They used to be the best dim sum spot when they were in Chinatown.

Pretty legit dim sum for the upper west side, even though we were the only Chinese customers in the entire restaurant (and yeah, the clientele was almost exclusively non-Asian throughout our dining experience, which might be due to our area). The staff do speak Cantonese at least, and of course, enough English. Quite spacious inside, and room for about 70-80 people with booths and tables; the tables do get crowded because of all the food and unfortunately, they don't have lazy susans for the round table. The interior is fairly fancy and clean. If you're new to ordering dim sum, you can order from the menu, or from the carts that roll around. Don't be shy about asking what everything is, or ordering in bulk! Food-wise, though it's authentic, it's not as flavorful or tasty as Chinatown or Flushing, and can't hold a candle to what I'm used to back in SF. It's all quite fresh though. I'd recommend the cha siu bo lo baos (pineapple topping bun with bbq pork filling inside) and the clay pot rice, which contains foong jao (chicken feet), pai guat (sparerib), egg, and American broccoli - don't forget to eat the scorched rice at the bottom! Overall, I'd definitely go back again. They even serve won ton mein (dumpling noodle).

This newcomer -- less than six months old -- serves the most authentic, well made dim sum you'll find on the UWS and probably in northern Manhattan. We had to order our food for takeout since we were in transit (as always), but the restaurant was so pleasant inside, cozy, clean, and family friendly that we wouldn't mind coming back for an eat-in meal. - Steamed bean curd roll with pork ($8) -- This was really the dish that drew me here. I recently bought a package of yuba sheets and, wanting to replicate this old dim sum favorite, needed a good specimen of steamed bean curd roll to dissect. Moon Kee's version did not disappoint. The yuba skin wrapping was just the right combination of firm and tender, while the innards were fetchingly stuffed with bamboo shoots and tender ground pork in good balance. The three rolls we received in the order were perfectly seasoned and did not need the additional sauce that was provided. - Pan fried turnip cake with pork ($7) -- Really well-made pan fried turnip cakes make my heart go pitter patter. Perhaps in part because we weren't able to eat these immediately, I found Moon Kee's version to be good -- certainly the best I've had on the UWS -- but not stellar. Sadly, they were missing the beautiful, caramelized pan-crusted exterior I so enjoy. (It's sort of like having quick, shortcut paella with no socarrat: potentially fine.... but the socarrat makes is so very much better!!.) Little chunks of daikon radish added some pleasant textural contrast. I really didn't need or want the pork (diced roasted pork), which for me was just a distraction from gently sweet, creamy daikon whose more acrid, radishy elements had been beautifully tempered by heat. I would love to see a vegetarian version on the menu -- and next time we are certainly going to order these while dining in. - Minced beef and roasted pork rice rolls ($8 each) -- These were the only dishes we tried that I probably wouldn't order again unless I found myself unable to go to Cozy Rice in midtown. Moon Kee's version had a pleasantly slippery, chewy texture, thankfully very different from the stiff, thick, manicotti-like specimens I recently tried at Ho Won. But they must have been double the thickness of the rolls served at Cozy Rice or Yin Ji Chang Feng and of course were not nearly as tender. I didn't personally love the roasted pork filling (too indelicate) or the minced beef filling, which had fused into a solid layer, but neither was outside the realm of good standard fare. Rice rolls / cheung fun (or however one Romanizes this) are really something you have to get at a specialty vendor, I'm starting to realize. - Steamed sticky rice and pork in lotus leaf ($8) -- Alright. I'm a sucker for anything steamed and wrapped in a leaf, it seems: tamales, zongzi, and of course these lo mai gai, as well. Instead of the banana leaves used for zongzi, lo mai gai is wrapped in lotus leaves, which imparts its own, lovely fragrance and flavors to the glutinous rice as it steams inside. This version was, in the Cantonese fashion, not heavily seasoned, the rice left white rather than darkened with soy sauce or other seasonings. The stuffing was similarly straightforward, including only two ingredients: diced roast pork (which seems to be in every menu item!!) and Chinese sausage / xian chang. I am personally a fan of a mushroom-heavy lo mai gai, but this version was enjoyable, the all-important rice flavorful and well prepared. Moon Kee does not serve the absolute best dim sum to be had in NYC, but this kitchen seems to be quite competent and authentic, down to the ducks hanging in the window up front. And it certainly beats the pants off of anyplace else I can think of on the UWS (Dim Sum Bloom, Shun Lee, Red Farm, the late Jing Fong, etc...) We look forward to coming again.

Food 7/10 Recently opened, a decent dimsum spot in the UWS. Nothing mindblowing and bao zi buns were definitely frozen before. We got the duck clay pot 煲仔饭, snow peas 豆苗, and for dimsum, the salted egg yolk bun 流沙包, roasted pork bun 叉烧包, and the shrimp rice rolls 肠粉. The salted egg yolk bun is always fire. Everything else was solid. Atmosphere 7/10 Very clean and nice interior, plenty of large and small tables. Cool open kitchen at the front. Service 9/10 Speedy and friendly