Opened in 2017, this elegant Upper West Sider offers the usual dim sum late into the evening, some of it innovative but most of it standard. Platings are lush, and there are mixed drinks, too, making it a popular destination for a quick bite or for group brunches.

The marvelous newcomer to the Upper West side explores Cantonese cooking from a Hong Kong perspective, with a gleaming premises that might as well be in Chinatown. About one-quarter of the menu is dim sum, including some less common offerings like pork and peanut fun guo and pan fried water chestnut cake.

Inside Flushing’s slick Queens Crossing Mall, New Mulan is a luxuriously draped dining room with cart-service dim sum and a broad-ranging, pristine product. Stuffed vegetables like green pepper and eggplant have a profuse shrimp-paste stuffing, the congee is offered with whatever you want to put into it, rice noodle rolls taste just-made, and all sorts of soups like West Lake beef are available to round out your dim sum meal. Sometimes plates are delivered by cat robots — but don’t be alarmed.

A visit to this imported dim sum parlor should make you proud since New York’s dim sum is just as good as Hong Kong’s. Here, har gow is thinner-skinned and has more shrimp crammed inside, while the baked char siu bao is sweeter than many versions found in NYC. Tim Ho Wan has done away with communal tables, too, making dim sum feel like a private experience. Much of its dim sum is very good, including eggplant stuffed with shrimp paste and shrimp rice noodle rolls. There’s a second East Village location.

Though located in a hard-to-find industrial district by the Flushing River, Asian Jewels (formerly Ocean Jewels) is one of the neighborhood’s pre-eminent dim sum palaces, offering a bit of luxury at surprisingly low prices. Though its dumplings lack the delicacy of, say, Bamboo Garden’s, the dim sum choices are solid and even creative. Recommendations include vegetarian rice rolls, minced beef balls, and salt and pepper fried anchovies.

Long Island Dumplings is an offshoot of a Long Island restaurant in Babylon, New York called Pekin restaurant that also specializes in dim sum. The Greenwich Village branch offers classic dim sum from a limited menu, some in garish colors, but all fresh and tasty.

Shanghai and Sichuan are the partial focus of this informal but comfortable Chinese restaurant in the Village, but dim sum is the draw. Don’t be surprised, given the Shanghai focus, that the soup dumplings are wonderful (including lots of crab in the crab-pork version), but there are plenty of other choices, including red bean pancakes, shrimp and watercress dumplings, pan-fried wontons, and so on.

Along with the fast-casual cafes popping up all over town, this homegrown chain that broadcasts its Hong Kong roots may be the future of dim sum. Offering a soupçon of elegance, it offers a broad range of congees and dumplings, including relatively thin-skinned xiaolongbao, and diaphanous siu mai bursting with shrimp, served with multiple dipping sauces. Tea is another specialty. Currently, there are eight locations, including a newer, more gigantic one at 47 Division Street, near Market Street in Chinatown, and another in Fidi.

This place provides magnificent dim sum in a food court setting — point to the selections you want through a plexiglass divider. The largest of the stalls, 89 Eatery, specializes in dim sum from a selection of 10 or so types at one time, plus congees and more kinds of la rou fan (Chinese charcuterie including ducks, chickens, and pork) than are found many places in Chinatown.

Taking Chinatown back to the 1950s, Mee Sum is a place not to be missed for romantics and history buffs. This antique lunch counter offers great dim sum of the coffee-shop sort, neither delicate nor expensive, eaten mainly by old-timers who might linger over a plate or two. Dim sum, mostly pulled from a steam cabinet, falls into three categories: dumplings, baked buns, and congee.

The oldest continuously operating restaurant in Chinatown, this relic has been lovingly restored to something like its 1920s founding date. With no carts, customers check off dim sum orders on a pad of paper. The dim sum offerings veer toward the traditional, as seen in the well-braised chicken feet, funky turnip cakes, and fluffy steamed char siu bao.

Since 1989, this restaurant has offered Cantonese dining at its glitziest. Take the elevator to either of the two levels at the direction of a walkie-talkie-wielding host. Inside, sample dim sum displayed on rolling carts. The braised chicken feet are impossibly tender, the turnip cake earthy and wiggly, the shrimp siu mai sprinkled with crunchy roe, and the vegetarian crystal dumplings possess a green translucence.

On the border of Sunset Park and Bay Ridge, East Harbor is one of the largest restaurants in Brooklyn, with rolling carts, private rooms, big round tables with lazy susans, and an extensive sum menu. Oversized fish balls, soy-braised chicken feet scattered with fresh green chiles, open-ended rice rolls cut like tekkamaki, and goji berry gelatin are highlights.

There is no more affable dim sum parlor in the city than the cavernous Affable Eatery — where the owner is apt to step up and welcome you with a clap on the back upon your first visit. The dim sum is the best in town, with rice noodle rolls gooier and more voluminous than elsewhere, braised chicken feet sweeter and cooked longer, and slight innovations on the canon like extra garlic in the steamed spare ribs with black bean sauce.