Tsang’s Dim Sum & Bar

New Orleans

Authenic Chinese Cuisine

About Tsang's Dim Sum & Bar

Our totem originates from the ancient character form of the surname "Tsang," symbolizing family heritage, inclusiveness, and reunion. The dragon—representing auspiciousness, power, wisdom, nobility, and prosperity—serves as a cultural bond uniting the Chinese people. The bamboo steamer signify that fine food not only embodies deep emotions but also brings people closer together. This is what we want to bring to New Orleans.

Xiao Long Bao

Thin, hand-pleated wrappers hold a juicy pork filling and a generous pocket of hot, savory broth. Lift one gently onto your spoon, take a small bite, sip the soup, then dip it in black vinegar with ginger. Simple, classic and deeply comforting, it’s the dumpling that brings guests back again and again.

Steamed dumplings in a bamboo basket with visible steam on a dark table

Pan-Fried Pork Bao 

Fluffy buns are filled with juicy pork and pan-fried until the bottoms turn golden and crisp, then sprinkled with sesame seeds and chopped scallions. Crunchy below, soft on top and bursting with savory juices inside, this Shanghai-style treat is best enjoyed piping hot.

Steamed dumplings and crisp pan-fried buns on a gray plate, with a few herbs scattered around.

Black Pepper Beef Short Rib

Tender beef short rib is marinated, steamed until juicy and coated in a rich black pepper sauce, then finished with fresh scallion threads. Each piece is meaty, peppery and full of savory depth. It’s a hearty dim sum favorite that goes perfectly with a pot of hot tea.

Steaming braised meat in a wooden bowl, garnished with green onions, on a rustic table with bamboo steamers.

Steamed Fresh, Served with Spirit

At Tsang’s, dim sum is meant to arrive hot, fresh and straight from the steamer. Our kitchen prepares wrappers, fillings and sauces with care, balancing the delicate style of Cantonese tea houses with the bold heat of Szechuan and northern Chinese cooking. From a single basket of shumai to a full spread of wok specialties, we want every order to taste bright, generous and full of character, whether you’re dining in on Magazine Street or enjoying it at home.

Soft, jet-black buns brushed with streaks of gold break open to release a warm salted egg yolk custard that flows like lava. Sweet, salty and buttery all at once, it’s an indulgent bite that wins over first-timers and regulars alike.

Black Salted Egg Custard Bun
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Three black-and-gold striped eggs in a wooden hexagonal box on a rustic table
Four steamed dumplings in a bamboo steamer, topped with orange garnish, with steam rising above them
Black curved arrow pointing down and left on a white background
Shrimp Shumai

Golden wrappers are gathered around a plump filling of shrimp. Juicy, bouncy and full of seafood sweetness, this tea-house classic belongs in every yum cha spread.

Fresh Dim Sum, Ready Wherever You Are

Black line drawing of a round dumpling with pleated top on a white background

Cantonese Roots

Classic tea-house favorites like har gow, shumai and roast pork buns, prepared the way dim sum lovers know and crave.

Black-and-white icon of a bowl with chopsticks and two dumplings beside it

Soup Dumpling Specialists

From classic pork to crabmeat, seafood and black truffle wagyu, our xiao long bao come in flavors for every craving.

Steaming frying pan on a gas stove with visible flames underneath

Bold Wok Flavors

Sizzling plates, cumin lamb and Szechuan classics bring heat and aroma to round out your dim sum meal.

Black line icon of two chairs and a table, like a small café seating arrangement

Your Magazine Street Spot

A welcoming neighborhood table in New Orleans for casual lunches, group dinners and easy takeout.