Best Dim Sum in Philadelphia (2026)

Bing Bing runs a cocktail-bar-meets-dim-sum format that leans hard into happy hour. The cheesesteak bao is the signature crossover bite, the dumplings are the reliable order, and the house sake moves fast during the discount window. Service is quick and the room turns at pace. Note that closure has been reported, so confirm operating status before making the trip.

The whole steamed fish is the reason to go out of the way to University City. Dumplings and pad thai noodles round out a menu that works equally well for dine-in and takeout, with the pick-up process running smoothly on busy nights. The room draws after-work crowds and out-of-town visitors alike, and the seafood-forward menu keeps it distinct from the Chinatown options a few miles east.

A family-owned Chinatown spot where the steamed dumplings and udon noodles are the dishes to prioritize. The room is accommodating, including for families with strollers, and the staff draws consistent praise for attentiveness. The ownership runs a tight, personal operation. For a straightforward, good-faith Chinatown meal with strong fundamentals, Ji Bei Chuan delivers.

New Dim Sum Kingdom sits in Chinatown, occupying the space adjacent to the earlier operation that preceded it. The har gow and shumai are the standards to judge the kitchen by, and at least some visitors rate the dumplings on par with well-regarded dim sum rooms in other cities. The room is less crowded than its predecessor at peak times, which means shorter waits on Sunday lunch.

The beef noodle soup is the anchor dish, built for cold, rainy days and the kind of Sunday when nothing else makes sense. Mapo tofu over noodles and shrimp stir fry fill out the order for a table. The room packs out by early afternoon on weekends. Portions are generous and service is quick, which keeps the line moving even when the place is at capacity.

The Chongqing spicy tofu is the dish regulars come back for, sliced and built for the kind of heat that defines the Sichuan register. Stir-fried spicy eggplant and homemade spring rolls round out a menu that handles large parties, though the room runs loud and packed on weeknights. A heavy Uber Eats presence means the kitchen operates at volume most hours.

Dan dan noodles and mapo tofu are the standards at this University City Sichuan room, and the family-style service format means the table fills fast. Tea arrives before the food, a small detail that regulars notice. Restaurant week draws crowds at the $30 prix-fixe, but the full menu holds up on ordinary weeknights. Consistent service across varying party sizes keeps it a repeat destination.

The dry pepper wings are the standout, triple-fried and built around Sichuan spice. Wonton soup with pork anchors the lunch side of the menu. Happy hour pricing covers the full dining room, not just bar seats, which makes the midday visit a strong value play. Service is attentive and the room moves quickly, keeping it practical for a weekday lunch in the Chinatown area.

A vegetarian Chinatown room that draws repeat visitors who work through the menu across multiple visits. The mapo tofu, scallion pancake, and braised eggplant are the dishes that land consistently. The kitchen accommodates small and large parties without a change in pace. For anyone building a Chinatown rotation, the all-vegetarian format makes it a different kind of anchor from the surrounding rooms.

Ting Wong runs rice plates and congee at prices that stand out even by Chinatown standards. The beef with bitter melon on rice is the signature order, and the roast duck draws the same loyalty. Congee moves heavily on Saturday mornings, and the room fills by midday. The operation has been in place for decades, with long-term regulars noting the shift in ownership and tracking the kitchen closely since.