According to Lee, the kitchen at Dim Sum King seemed untouched. SCIDpda will consult its insurance companies to assess damage. Staff from the Seattle Chinatown International District Preservation and Development Authority (SCIDpda), which owns the Bush Hotel building Dim Sum King is housed in, helped the restaurant staff remove rubbish and board up the storefront, said Jamie Lee, director of community initiatives at SCIDpda, in an email. The Seattle Fire Department took four people to Harborview Medical Center, while at least two others went to the hospital independently.Īccording to the Seattle Police Department’s blog: “It appears that the driver of the Toyota Camry was attempting to park the car on South Jackson Street when the Camry went over the sidewalk and into the front of the business.”įire Department crews found that the vehicle did not cause significant structural damage to the building, according to the Department in a tweet.ĭetectives from the Seattle Police Department’s Traffic Collision Investigation Squad are investigating the incident.
Seven people were taken to the hospital with injuries, at least two with life-threatening injuries. Seven people were injured after a vehicle backed into the entrance of Dim Sum King in the Chinatown International District just before 2 PM on Thursday, Oct. So consider this a pupu platter of International District Chinese restaurant options: a few tastes before you dig deeper into the near-infinite menu.Video taken by Ryan Catabay – Drag and Crop Creative. “Regardless of any particular cuisine, being able to run a business for decades in this market, that’s to be celebrated,” says Chou. “There are different types of restaurants, and they will fulfill different types of needs, and the type of food that you want,” she says.Īny list of favorites can only barely scratch the surface of including every spot and style in the International District worth enjoying a meal at, especially when it comes to honoring the neighborhood's long history. Now, Chou relishes in the variety, and even resents the idea of picking favorites. The author of Vegetarian Chinese Soul Foodjokes that “Cashew chicken paid for my college education,” and notes that customers favored Americanized options and only tried the more traditional dishes her family cooked, like dry-fried string beans, when served buffet style. When Chou’s parents first moved to the US and opened a Chinese restaurant in 1980, traditional dishes didn’t sell. “That has opened up the access to these regional cuisines and ingredients, created a broader demand and customer base.” “What’s on TV, Tony Bourdain… even people on YouTube, broadcasting from wherever they are,” she says. It's a far cry from a generation ago, when most Americans outside the Chinese diaspora barely understood the difference between Americanized Chinese food and the cuisines of China.įood writer Hsiao-Ching credits more people traveling, or even exploring other cultures from their couches.
Big-budget modern regional Chinese chain outlets share streets with old-school chop suey spots, and takeout dim-sum counters are interspersed with all-you-can-eat premium hot pot vendors. Like most North American cities these days, many of Seattle's most exciting Xi'an noodle spots and curative Yunnan soup purveyors sit in the suburbs, but the traditional home of Chinese food, the Chinatown-International District, stays relevant and still holds the highest concentration of excellent restaurants.
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