The origin story of 3 Times, a local NYC mini-chain of dumpling joints, is that an expat from Nanjing who was working as a tour guide in New York wanted a good Chinese restaurant to take his groups to. He had noticed the popularity of Din Tai Fung in other U.S. cities and wanted to adopt their ethos for quality for his own Shanghai-ese restaurant. The origin story was not complete until he convinced a retired chef with 40 years of experience in Chinese restaurants in Shanghai and New York City to join him in the venture. 3 Times now seems to have about half-a-dozen locations in NYC. The one I tried on Amsterdam Ave was tiny, with counter service and maybe four tables, and was doing a steady stream of take-out business.
The Dumplings: 3 Times sells Pork Xiao Long Bao, Pork and Crab Xiao Long Bao and Chicken Xiao Long Bao and a variety of other dumplings including two of my favorites, the Shanghai style sticky rice with pork shumai and the pan-fried pork buns (Sheng Jian Bao). The filling for Shanghai style sticky rice with pork shumai reminds me of Southern style dirty rice, mixed with pork and flecks of Chinese Sausage. These shumai are usually a flavorful bite, full of umami and sweet and sour notes from the sausage. Unfortunately, the shumai at 3 Times had no flavor, I mean none, to the point where I thought I might have contracted COVID and lost my sense of taste. I slurped down some of the soy dipping sauce just to convince myself my taste buds were intact and not virus ridden. Thankfully the pan-fired pork buns were much better, with great pork flavor, sweetness from the top of the bun and burnt caramelization from the crispy bottoms of the bun. Unlike the pan-fried buns served at a lot of places, in proper Shanghai style the ones at 3 Times each contained a spoon full of soup.
The Location: 3 Times’ Upper West Side location, on the west side of Amsterdam Ave between 107th and 108th street, is tiny and easy to miss. It is near other Dumpling Hunter favs, Happy Hot Hunan, Grain House and Naruto Ramen.