Chicago

Triple Crown

Chinese
Classic
Late-night
Group Meal

Triple Crown is an institution. First opened in 1996, the 200-seat Chinatown restaurant endures as one of Chicago’s favorite dim sum destinations. It specializes in modern Hong Kong–style Cantonese food like har gow (shrimp dumplings), lobster stir-fried with ginger and scallion, and a huge selection of rice noodles. On the weekend, the line trails out the door during lunchtime. On their way to the second floor, guests pass a koi pond and walk beneath a glass ceiling adorned with dragon motifs to reach a dining room dressed in traditional Chinese decor. On the weekends, every single seat is occupied, and the tabletop trays are in constant rotation. Open late on Fridays and Saturdays, Triple Crown is a favorite for night owls.

Triple Crown is one of the oldest family-run restaurants in Chinatown that still makes its own dim sum — which is getting harder to find. Seeing the process, you realize how much of an art form it is.

Genie Kwon

Genie's Perfect Order

An assortment of Chinese dishes on a table centered around a seafood presentation in a decorative birds nest container

Ryan Bringas

Seafood Trio in Bird’s Nest

Plump shrimp, scallops, and squid take center stage in this seafood mix, with thin slices of carrot, broccoli, and celery tossed in a savory white sauce.

Rice Crepe with Crispy Skin (#62)

From the dim sum menu, chewy rice and tofu paper wrap around crisped pork, with a side of bok choy to cut through the richness.

Salt & Pepper Eggplant

Tempura-battered pieces of eggplant arrive piping-hot and piled high. The crispy crust is salty and crackling with every bite, caving into a pliable interior.

Triple Crown

Genie's Perfect Order

Seafood Trio in Bird’s Nest

Rice Crepe with Crispy Skin (#62)

Salt & Pepper Eggplant

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