Dim Sum Brunch at Myers + Chang

A few weeks ago my roommate and I decided to head over to Myers + Chang to check out their Dim Sum Brunch.

Chef/Owner Joanne Chang along with her husband Christopher Meyers opened the restaurant in 2007. Along with current Executive Chef Karen Akunowicz (a fellow UMASS Amherst alum!) they have created a menu that encompasses dishes from Chinese, Taiwanese, Thai, and Vietnamese styles of cooking that Joanne grew up eating. They consider their space funky with an indie diner flair and they are all about fresh product, exotic herbs, redolent spices.

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For those who don’t know Chef Joanne Chang was the Pastry Chef at Rialto but in 2000 she opened the first Flour Bakery in the South End. After much success she opened additional locations in Fort Point in 2007, Central Square in 2010 and Back Bay in 2013. At Flour you can find breakfast pastries, breads, cakes, cookies, and tarts as well as sandwiches, soups, and salads.

Joanne has also written the cookbooks Flour: A Baker’s Collection of Spectacular Recipes and Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories.

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While we looked over the menu my roommate sipped on the Shanghai Sangria. Unlike traditional sangrias, this one is made with mango, blood orange, saki and red wine. I asked my roommate her thoughts and she said “The saki cuts down on the sweetness that can sometimes overwhelms a sangria. Plus, more booze = more fun, you know?”

I tasted a sip and completely agreed with her!

 

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Shanghai Sangria

Our first plate was the ‘Mama Chang’s Pork Dumplings’. As the name states, this recipe comes from Joanna Chang’s mother’s and were stuffed with pork and chives. The dumpling wrapper was that perfect consistency that you can only attain by making it from scratch.

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Mama Chang’s Pork Dumplings

Next was the Pork Belly Bao. Don’t make the mistake we did and order only one. Order at least two of these braised pork on a steamed bun with hoisin and pickles because you will NOT want to share.

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Pork Belly Bao

If you like spicy dishes try the Dan Dan Noodles with Spicy Peanut Sauce. This is actually a cold dish but the spice is hot! The noodles are nice and thick and I liked the large pieces of cucumber that acted as a cooling agent in comparison to the spiciness.

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Dan Dan Noodles with Spicy Peanut Sauce

We were intrigued when we saw the Nasi Goreng (Indonesian Fried Rice) on the menu. The bowl of rice, pork, shrimp, pineapple, and farm fresh egg arrives at the table with the egg intact and beautifully presented on top of the dish. You then get to mix all the tasty ingredients together yourself and enjoy.

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Nasi Goreng (Indonesian Fried Rice)

We were already getting full but had a few more items to try including the Crispy Spring Rolls. I love how light the wrapper was and it was fried to perfection.

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Crispy Spring Rolls

Last but definitely not least were the Tea Smoked Ribs. The meat on this dish just fell off the bone.

Yum.

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Tea Smoked Ribs

I know I will be heading back to Myers + Chang soon to check out more of the menu along with some of the tasty cocktail options. While it will be hard not to order these exact same dishes I am looking forward to trying some new ones as well!

Myers + Chang

1145 Washington Street Boston, MA 02118

617.542.5200

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