Introducing Seattle Eats with Tan Vinh , a new podcast where I’ll dish about fresh restaurants and the best bites around the Sound. It’s a joint production between The Seattle Times and KUOW, part of the NPR network, with new episodes releasing every other Thursday. Food and culture are deeply intertwined; that’s why restaurants matter so much.
On the first episode of Seattle Eats, out now, we’re talking about dim sum and pizza in the Seattle area, and this season we’ll discuss much more — so subscribe wherever you get your podcasts . Here’s a recap of what you’ll hear in Episode 1. Diamond Bay, a dim sum parlor that opened last month in the Chinatown International District, has injected energy and foot traffic into the neighborhood, which has been trying to regain its footing since the pandemic hit.
It’s a clear example of how a restaurant can double as a community service. Now, Diamond Bay is still working out kinks before it’s truly ready for prime time. But people can’t wait.
They’re lining up outside on weekends for dim sum. Want a tip? If you’re willing to share a table with other parties, you can skip to the front of the line. Speaking of lines (and tips to avoid them), the days of a three-hour wait at Sun Sui Wah in Bellevue are behind us.
You can stroll in and be seated immediately on weekdays. On weekends, you can check the restaurant’s website to see if it’s full and to sign onto its waitlist . Another tip: Sun Sui Wah tells patrons it.