Li Wah

Li Wah Restaurant Reviews:

You Have to Try This at Least Once August 24, 2007 Food Service Atmosphere Cleanliness Overall        While there is an extensive menu, the real draw at this restaurant is the dim sum (it's only served during certain hours). For those who've never had dim sum, it works like this: You are given a card and seated at a table, servers come by with carts full of small servings of different food items. When the server comes to your table, you tell him/her which items you want and you are served and the items are marked off on your card. It's the most fun when you have about 4 people, many items come with four pieces. Communication is a bit difficult, many/most of the servers do not speak English well. I believe most speak Cantonese. So, sometimes you just have to decide that you're going to be adventurous and try the items without knowing exactly what's inside. The fried taro dumplings are just too good. The food tends to be a little greasy, I have to be really careful and avoid the fried items. The restaurant is large and clean and nice. The service is sometimes a little slow. The prices of dim sum items are generally about $3-5 per serving, but it can go much higher depending on what you've ordered, and prices are not on the carts. This is a great place to entertain. I highly recommend it. Review By: Julie From North Olmsted

June 03, 2005        Spacious Li Wah is a dim sum lover's paradise. These small portions of traditional Chinese food, ranging from shrimp dumplings and sesame seed balls to barbecued pork rolls and egg custard tarts, are served off rolling carts from 10 a.m. to 3 p.m., seven days a week. Diners who opt to order from the menu have a vast array of choices as well, including such chef's specialties as oyster with ginger and scallion, roast duck, beef tenderloin with black pepper sauce and clams with black bean sauce. The spacious dining area is serenely appointed, with muted plum, grays and tans providing an elegant counterpoint to splashes of vibrant reds. Review By:

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