Privy 5 Overview

This East Broadway hot spot has a Michelin mention so holds a lot more than mere take-out appeal.  Look at the collaboration between Hong Kong chefs Ping Chung, Guy Lieu and Colette Rossant - French-American food writer and consultant, and this nouvelle alternative to the rugby tackle world of dim sum dining is further enhanced by seating your own buns on Italian designer chairs. With 24 varieties, dim sum has taken on a new-wave appeal. The dough comes dyed the colors of the rainbow and in exotic forms such as shark-skin dim sum. Rose colored wrappers lovingly encase minced chicken and jícama, and green spinach dough is stuffed with crab-meat. Four dipping sauces ensure the tablecloths get messy (which is good) and local Cantonese delicacies are on the menu. Heaped platters of cockleshells and jellyfish heads can be ordered accompanied by sweet and delicious traditional steamed bao dze.