Dim sum and then some: North Quincy restaurant catches the eye of The New York Times

QUINCY ? A North Quincy restaurant has caught the attention of the New York Times.

Ming Seafood was named among the paper's picks in its "Where to Eat: 25 Best series" for the Greater Boston Area.

The Cantonese restaurant was the only South Shore business to make the list.

"A rule of thumb for dim sum restaurants: Bigger is often better. For in-the-know customers, crowds waiting for tables in a large banquet hall is a validating sight, and an expansive menu demonstrates a kitchen’s confidence. Ming Seafood Restaurant is big in all those ways.," former restaurant critic and author of a "A Very Chinese Cookbook" Kevin Pang said in describing why Ming Seafood made the cut.

Pang compiled the list along with reporter Priya Krishna and Brian Gallagher, an editor for New York Times Food and Cooking.

While saying the restaurant "does the basics well," Pang highlighted Ming Seafood's dozens of "fusion dim sum" offerings, which includes a nine-piece combo that comes in a partitioned wood box

"There’s a shrimp-truffle dumpling in a cuttlefish ink wrapper. There’s mango pudding set in a rubber-ducky mold and a durian pastry shaped like a swan," Pang said. "A bit wacky? Sure. But a little whimsy is welcome if you can nail the fundamentals."

Ming's Seafood is located at 477 Hancock St. in Quincy. Visit Ming.biz to check out the restaurant's menu.

This article originally appeared on The Patriot Ledger: Ming Seafood in Quincy named a top restaurant by New York Times