Tentative Opening Date: July 31st - Please check back for exact opening date.
We are currently on a "soft" open with very limited private seating as we build our staff and finalize our menu to tailor to a limited staff. If you are interested in attending our soft open while are still developing and training, please reserve your table here.
Please remember to indicate your total number of persons when you reserve. Each table is currently limited to 4 persons. If you have a party larger than 4, please make 2 reservations at the same time slot.
Our Menu is based purely on the hand-crafted dim sum made of local ingredients that are cooked when ordered.
Chef Hoi Chan joined Sally Chan of Iron Teapot Dim Sum in Culver City to set up and assist with establishing the restaurant. Sally Chan has gathered a team of master dim sum chefs and cooks to craft elevated versions of classic dim sum that are made with premium ingredients such as abalone, squid ink, truffle oil, and fish roe. In addition to Chef Hoi Chan's advising, the elevated dim sum is crafted by Chef Sun that has over 25 years of dim sum chef experience, with awards from Guang Zhou.
In addition, because Sally Chan was once a vegan (but is now a full meat lover), she knows the need for vegan versions of Dim Sum. Thus, she wanted to utilize the team of experienced Dim Sum craftsmen to develop a larger selection of vegan options to the dim sum menu. Iron Teapot is aiming to make authentic Dim Sum hip and accessible to the West side of Los Angeles. Freshly steamed Dim Sum can be enjoyed for breakfast, brunch, lunch, and dinner with premium tea, wine, craft beer, sake, quirky cocktails, and whiskey all day on Venice Blvd in West-coast atmosphere.
Iron Teapot Dim Sum aims to celebrate classic Cantonese tapas cuisine on the West Side of Los Angeles, where the menu will be proud of classic favorites like braised chicken feet, tripe, and drinks that combine favorite South East Asian fruits like the Rambutan and durian. The cocktails will also feature many highlights of being Chinese-American in the San Gabriel Valley: mexican candy, classic loquat Syrup (Pei Pa Koa), and Vietnamese drink classics like Soda Xi Moui (salted pickled plum soda).
Patrons will have Dim Sum with 80s, 90s, and 2000s Hong Kong & China pop music - that will include the theme song from the classic (and corny) Legend of the Condor Heroes from the 80s.
Iron Teapot's menu will also offer Sustainable vegan & meatless versions of meat based dim sum
Founder Sally Chan is a meat lover that has been searching for sustainable tasty substitutes to meat dishes. In opening this restaurant, Iron Teapot is devoted to creating unique meatless versions of the most popular dim sum dishes: Siu Mai, Har Gow, and Cha Siu Bao. The meatless meats are made to be similar to meat and infused with plant-based protein - such as pea protein. Additionally, there will be a purely plant-based vegan menu that will be made without any cross-contamination.