Mei Lai Wah
Mei Lai Wah is a Cantonese restaurant in Manhattan that focuses on fresh noodles and dim sum. The small space has simple decor and an open kitchen where you can watch staff preparing wontons and steamed buns throughout the day.
The restaurant opened in 1968 as a small bakery run by immigrants from Taishan. Over the decades it grew and relocated to a larger spot on Mott Street to accommodate more customers seeking traditional food.
The name reflects Cantonese culinary tradition, and you can see how locals gather here to share dim sum and steamed buns in a communal way, just as they would in Hong Kong.
The space is small with limited seating, so expect waits during lunch hours and weekends. Arriving early or visiting outside peak times helps you avoid long lines and eat more comfortably.
The char siu buns with pineapple topping are a signature item baked fresh daily and have been a bestseller for years. Many visitors return specifically for these pastries, which are crispy on the outside and tender inside with a flavorful filling.
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