Navigating a dim sum cart is easier when you know the color-coded plate pricing before you start pointing. If you are planning a visit to the iconic Chinatown banquet hall, you likely want a clear breakdown of the Jing Fong Menu with Prices before you sit down. This guide breaks down the current costs, portion sizes, and ordering strategies so you can eat well without any surprise at the end of the meal.
Jing Fong has been a New York City staple for decades, known for its massive dining room and rolling steam carts. The menu can feel overwhelming at first, but the pricing structure is actually quite logical once you see it. Below, we cover the standard dim sum items, the weekend specials, and the dinner menu costs that are often less publicized.
Jing Fong Menu With Prices
The core of the experience is the cart service, where the price is determined by the size and color of the plate you grab. This system is consistent whether you go to the original Elizabeth Street location or the newer outpost. You pay based on the dish count at the end, not by ordering from a paper menu.
Here is the current plate color guide that the staff uses to tally your bill. Please note that prices can shift slightly with the Lunar New Year or due to supply costs, but these figures reflect the standard current rates.
- Small Plate (Steamed Buns, Rice Rolls): $6.50
- Medium Plate (Standard Dumplings, Shrimp Toast): $7.80
- Large Plate (Rice Noodle Rolls, Fried Noodles): $9.80
- Special Plate (Steamed Greens, Spareribs): $11.80
- Jumbo Plate (Sticky Rice in Lotus Leaf, Whole Shrimp): $13.80
You will notice that the carts are color coded with stickers on the bottom of the plates. If you are unsure, ask the cart attendant to show you the bottom before they set it down. It is common to see a mix of small and large plates on one table, so keeping a mental tally helps you budget.
Signature Dim Sum Items And Costs
While the plate system is standard, some items are always worth hunting for. The Har Gow (shrimp dumplings) are usually on a medium plate, while the Siu Mai (pork and mushroom dumplings) are also medium. The steamed BBQ pork buns are small plates, making them a cheap way to fill up.
For those who prefer crispy textures, the taro puffs and the sesame balls are typically small or medium plates. The pan-fried turnip cake is a medium plate, but it is dense and very filling. If you see the chef wheeling out the “Cheung Fun” cart with the sweet soy sauce, grab it immediately because that large plate is worth the price.
One important note is that the carts circulate fast, but they do not always carry everything. If you want a specific item like the chicken feet or the tripe, you might have to flag down a specific cart or ask the manager. The staff are generally helpful, but they are busy, so be direct.
Weekend Brunch Pricing And Cart Etiquette
Weekends are a different beast entirely. The price per plate does not change, but the selection expands significantly. You will see more “specials” like the abalone dumplings or the shark fin soup substitute, which are always on the jumbo plate tier.
However, there is a catch. On Saturday and Sunday, the wait can be over an hour, and the staff expect you to order tea immediately. The tea is charged per person, usually around $3.00 per head. This is non-negotiable and is added to your bill regardless of what you eat.
Here is a quick list of weekend-only items you might see on the carts:
- Baked BBQ Pork Pastry (flaky crust) – Medium Plate
- Steamed Beef Meatballs with Cilantro – Medium Plate
- Fried Squid with Salt and Pepper – Large Plate
- Egg Custard Tarts (Dan Tat) – Small Plate
- Mango Pudding with Cream – Small Plate
Do not be shy about asking for a fresh cart. If the food looks dry or has been sitting under the heat lamp too long, just wave it off. You can also request a specific dish from the kitchen, but that will take about fifteen minutes to arrive.
Dinner Menu And A La Carte Pricing
Most people associate Jing Fong with dim sum, but the dinner menu is a full Cantonese banquet experience. The prices here are higher because the portions are larger and the ingredients are more premium. You order from a paper menu at dinner, not from carts.
The dinner menu is divided into categories: Appetizers, Poultry, Pork, Beef, Seafood, and Vegetables. The prices below reflect the standard dinner portions, which are meant for sharing family style.
Appetizers And Soups
The appetizer section includes items like the Jellyfish Salad and the Barbecue Platter. A combination platter with roast pork, soy sauce chicken, and duck will run you about $28.00. The soups are served in large tureens and are priced by size.
- Wonton Soup (Small): $12.00
- Hot and Sour Soup (Large): $16.00
- Seafood Bird’s Nest Soup (Large): $38.00
These soups are generous, so a small order is usually enough for four people. The Peking Duck is a separate menu item that requires a 24-hour notice, and it is priced at $68.00 for the full service with pancakes.
Main Courses And Rice Noodle Dishes
The main courses are where the menu gets expensive. A simple Chicken with Broccoli is around $18.00, but the Lobster with Ginger and Scallion is market price, which often sits near $45.00 per pound. The Beef with Snow Peas is a safer bet at $22.00.
You should also look at the “Chef’s Specials” page, which is separate from the regular menu. These dishes are often not listed online, but they are printed on a glossy insert. The Salt Baked Shrimp is a popular chef special, costing around $26.00.
For carbohydrates, the Yang Chow Fried Rice is $16.00 and easily feeds three. The E-Fu Noodles with Mushroom are $18.00 and are a better value than the plain lo mein. Avoid the “House Special” fried rice if you are on a budget, as it jumps to $22.00 just for adding shrimp and BBQ pork.
Vegetable And Tofu Dishes
Vegetarian options are limited but present. The Sauteed Baby Bok Choy with Garlic is $15.00. The Mapo Tofu is $14.00, but it is not the authentic Szechuan version; it is a Cantonese interpretation that is sweeter.
If you want a simple plate of greens, the Chinese Broccoli with Oyster Sauce is $12.00. These prices seem high for vegetables, but the portions are large enough to serve as a side dish for the whole table.
How To Order And Calculate Your Bill
To avoid confusion, you should always confirm whether you are looking at the dim sum menu or the dinner menu. The dim sum menu is only served until 3:00 PM on weekdays and 4:00 PM on weekends. After that, the kitchen switches to the full dinner menu.
Here is a step-by-step guide to ordering efficiently:
- Check the time. If it is after 4 PM, you cannot order dim sum.
- Look at the bottom of the plate before the attendant stamps your card.
- Count your plates as you go. Do not rely on the server’s memory.
- Ask for the itemized receipt before paying. Verify the tea charge.
- Tip on the pre-tax amount, usually 15-18% for standard service.
The bill is calculated by counting the physical plates on your table. The servers will come by and visually count the stacks, then enter the numbers into a handheld device. If you have a lot of empty plates, they might ask you to consolidate them for easier counting.
Tea And Beverage Charges
The tea is not free. You will be charged a per-person fee for the tea leaves, which is usually between $2.50 and $3.50. The most common choices are Jasmine, Oolong, and Chrysanthemum. If you do not want tea, you can ask for hot water, but they will still charge you the tea fee in many cases.
Soft drinks and juices are priced at $3.00 to $5.00. They do not offer free tap water refills; you have to ask for a bottle of water, which is $2.50. The bubble tea is not on the menu, so do not ask for it.
Frequently Asked Questions
Is the price different for takeout?
Yes. Takeout orders are priced differently than dine-in. You will be charged a flat rate per container, not by plate color. A standard takeout box of fried rice is $10.00, and a box of dumplings is $12.00. This is often more expensive than eating in.
Do they accept credit cards for the dim sum carts?
Yes, they accept all major credit cards. However, there is a minimum purchase of $20.00 for card payments. If your bill is under that, you will need to pay cash.
Are there any discounts for large groups?
No. There is no automatic gratuity for groups under eight people. For groups larger than eight, an 18% gratuity is added to the bill automatically. There are no senior or student discounts.
Can I order the dinner menu during dim sum hours?
Technically yes, but the kitchen is focused on the carts. If you order a dinner dish before 3 PM, it will take at least 30 minutes to prepare. It is better to wait until the dinner service starts.
What is the cheapest way to eat at Jing Fong?
Go on a weekday morning before 11 AM. Order only small plates like the steamed buns and the rice rolls. Skip the tea and just drink water. You can eat a filling meal for about $15.00 per person.
The total cost for two people having a standard dim sum brunch with tea is usually around $45.00 to $60.00. If you stick to the small and medium plates, you can keep it closer to $35.00. The dinner menu will cost you double that amount, so plan accordingly.
Remember that the prices listed here are subject to change without notice, especially during peak holiday seasons. The management does update the menu boards, but the online version is often outdated. If you see a discrepancy between the menu and the charge, politely ask the cashier to explain the difference.
One last tip: the location on Centre Street is the original, but the newer location in the East Village has a slightly smaller menu and lower prices on some appetizers. If you are on a strict budget, the East Village outpost might save you a few dollars on the same dishes. However, the atmosphere and the cart selection are better at the original location.
You should also note that the resturant is very loud, so do not expect a quiet meal. The staff are efficient but not overly friendly, so do not take it personally if they seem rushed. The food is consistent, the portions are decent, and the pricing is transparent once you understand the plate system.
Bring cash if you plan to tip the cart attendants directly. While it is not required, a dollar or two per cart service will often get you a better selection on the next round. The attendants remember who tips and will point out the fresh shrimp dumplings when they come out of the kitchen.
If you are a first timer, start with the classic steamed items before trying the fried or baked goods. The steamed items are fresher because they are made in smaller batches. The fried items tend to sit on the cart longer and can be soggy by the time they reach your table.
Check your receipt carefully before leaving. The tea charge is often listed as “Table Charge” or “Service Fee,” which confuses many guests. If you see a line item for $3.00 that you do not recognize, it is almost certainly the tea. Ask for a breakdown if you are unsure, as they are required to provide one.
Overall, the pricing is fair for the quality and the quantity of food you recieve. It is not the cheapest dim sum in Chinatown, but it is one of the most consistent. You are paying for the experience and the volume of options, not just the food itself.
Plan to arrive early on weekends to beat the rush, or go late on a weekday for a quieter experience. The kitchen closes at 9:30 PM on weekdays and 10:00 PM on weekends, so do not show up at 9:00 PM expecting a full menu. The last call for dim sum is usually 3:30 PM, so set your alarm accordingly.