Department of FoodieDepartment of FoodieDim sum & Cantonese classics served to a bustling crowd in a Hong Kong-style palace.
What to order: Shrimp Dumpling(Ha Gaw) · Steamed Pork Dumping(Sui Mai) · Sticky Rice Wrap in Lotus Leaf · Chicken FeetFrom Google Maps reviews.
Our dinner was surprisingly good despite the reviews. We were looking for Malaysian but since we haven’t been to Brooklyn Chinatown for a long time, we ended up here. Pacificana used to be one of our fave Dimsum place. It’s been here since the 80s when it used to be downstairs (mom in law said). I’ve been here many times for dinner before covid. … we orrdered the lobster friend rice, Fujian pork ribs with taro, calamari, and Hou Mian (fat noodles)… it met our Cantonese standard. I’m not sure abo
The place is beautiful! My family has hosted a wedding here before and it turned out wonderful! This is also one of my childhood favorite places and has stayed a personal favorite of mine for years! Their stir fried snails are a bit salty but they’re so delicious still nonetheless. Their shrimp dishes are so good as their shrimp is so soft ! They serve amazing chicken feet and have really nice rice stuffed in leaves I forgot the name of it but it’s one of my favorites! Their staff is very friend
Food 2/5 Service 1/5 Ambiance 3/5 Value 2/5 We came to Pacific Palace to celebrate Mother’s Day, but unfortunately, the experience fell short. While dim sum spots are usually known for being fast-paced, the service here was incredibly slow. We had to hunt people down to refill our tea, and empty dishes sat on our table for the duration of the meal. The Good: The basics like Har Gow, Siu Mai, Cheong Fun, and Chive Dumplings were decent The Misses: I would strongly suggest passing on the "Chef
From the Dec 11, 2025 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Flies were present in the space.
Someone was eating, drinking, or vaping in the food-prep area.
Live roaches were found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Food surfaces are too worn or badly built to be properly cleaned.
Frozen food was thawed in an unsafe way.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.