Dim Sum Weekend Brunch Just in Time for Easter
Skip the ham. Come for soup dumplings, pork belly benedict and a milk tea martini.
Cha Cha Tang Launches New Dim Sum Weekend Brunch
Starting this Easter weekend, Cha Cha Tang rolls out its new Dim Sum Weekend Brunch — a bold mashup of classic Cantonese flavors and New York-style brunch. It’s now on every Saturday and Sunday.
»Reserve using this link for early booking
Dim Sum Meets Brunch Staples
The menu blends the familiar with fresh takes. Expect dim sum signatures like soup dumplings, siu mai topped with tobiko, crispy shrimp & pork wontons, and scallion pancakes — alongside brunch-forward dishes created by Chef Doron Wong.
(Watch Wilson and Doron talk about menu here)
Menu Highlights:
Pork Belly Bao Eggs Benedict with Choron hollandaise
B.E.C. Milk Bread Sando with apple-smoked bacon and egg salad
Black Pepper Smashburger on a sesame bun with griddled onions
Avocado Toast with chili oil aioli and crispy shallots
Miso Oatmeal Congee with crispy kale and shiitake
Hong Kong Style French Toast with taro cream and yuzu lemon curd
Drinks That Hit
Pair your plate with a Milk Tea Martini, or go for a Bloody Mary Royale, Lychee Bellini, or Spicy Baijiu Margarita. Mocktail options like the Strawberry Thyme and Black Lotus bring serious flavor without the booze.
Brunch is on. Come hungry. (Cha Cha Tang, 257 6th avenue - Sat & Sunday open noon for indoor and patio, weather permitting)
»Reserve using this link for early booking
»Reading list
A reflection on the profession from a lifelong critic by Robert Sietsema, The Seven Flaws of Professional Restaurant Reviewing
Three seasons: After a decade of haute sushi openings in New York, it’s kaiseki’s turn (Found New York)
Did You Know?
Dim sum originated in southern China, particularly in the Cantonese region, as a traditional accompaniment to tea. The practice, known as yum cha (meaning “drink tea”), involves serving a variety of small dishes like dumplings, buns, and rolls. Today, dim sum is a central part of Cantonese cuisine.