You ever get that specific craving where only a steamed cart of shrimp har gow will fix it? If you're in Northeast Ohio, you’re basically legally obligated to end up at Li Wah Payne Avenue Cleveland OH.
It’s an institution. Honestly, calling it just a "restaurant" feels a bit thin. It is the beating heart of Asia Plaza. Since Donna Hom opened the doors back in 1991, this place has anchored the neighborhood through every shift in the city's landscape. You’ve got people driving in from Pittsburgh or Columbus just for a Sunday morning here.
Why? Because Li Wah is one of the few spots left where you can get the full-on, old-school dim sum experience with the carts. It’s loud. It’s bright. It’s chaotic in that perfect, lived-in way that makes the food taste better.
What's the Deal with Dim Sum at Li Wah?
If you've never been, the setup can be a little intimidating. You walk into this massive, 300-seat room with red carpets and big round tables.
Basically, between 10:00 a.m. and 3:00 p.m., women push stainless steel carts through the aisles. They’re loaded with stacked bamboo steamers. You don't really "order" from a menu in the traditional sense during these hours. You just point.
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See something that looks like a translucent dumpling filled with chives? Point at it. That’s probably the Chive and Shrimp Dumpling. See a plate of those crispy, deep-fried taro puffs? Grab ‘em.
It’s the ultimate "yes" environment. But keep in mind: the best stuff flies off the carts fast. If you show up at 1:30 p.m. on a Tuesday, the selection is gonna be a bit picked over. You want the prime goods? You’ve gotta be there by 11:00 a.m. on a weekend. That is peak Li Wah energy.
The Must-Order List (Don't Skip These)
- Siu Mai: These are the open-faced pork and shrimp dumplings. They’re dense, savory, and usually topped with a tiny orange dot of crab roe.
- Baked BBQ Pork Buns (Char Siu Bao): The tops are glazed and slightly sweet. Inside, the pork is salty and rich. It’s a texture game.
- Phoenix Claws: Okay, look. They’re chicken feet. If you’re squeamish, I get it. But the way Li Wah braises them in black bean sauce until the skin is basically velvet? It’s a masterclass in flavor.
- Turnip Cakes: They’re seared on a griddle until the outside is crispy but the inside is almost custardy.
The Vibe on Payne Avenue
Location matters here. Being at 2999 Payne Avenue puts you right in the middle of Cleveland’s AsiaTown. The restaurant is tucked inside Asia Plaza, which is this three-floor maze of herb stores, gift shops, and professional offices.
You’ve probably seen the Lion Dances here if you’ve ever visited during the Lunar New Year. It’s a whole production. They have the Kwan Lion Dance team come in, the drums are deafening, and the lions "eat" lettuce for good luck.
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If you’re coming for dinner, the vibe shifts. The carts go away. The menu opens up to massive Hong Kong-style seafood dishes. We’re talking salt-baked squid, Peking duck with the skin so crisp it cracks like glass, and huge tanks of live lobster and tilapia.
Honestly, the service can be... efficient. That’s the polite way to say they aren't there to be your best friend. They’re there to move food. You might have to wave someone down for your check. Don't take it personally; it’s just how the machine runs.
Real Talk: The "Other" Stuff
People get confused about the parking. Don't bother looking for a spot right on Payne. There’s a massive gated lot attached to the plaza. Use it. It’s free and saves you the headache of parallel parking on a busy Cleveland street.
Also, price-wise, Li Wah is surprisingly fair. You can stuff four people until they can't move for about $80-$100 total, depending on how many "special" plates you grab from the carts.
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Wait times? On a Sunday at noon? Expect to wait 30 to 45 minutes. There’s no way around it. They don't usually take reservations for small groups during dim sum hours. You just put your name in and wander through the R&R Gift Shop next door to look at the Maneki-neko cats while you wait.
Tips for a Better Visit
- Go with a group. Dim sum is meant to be shared. If you go alone, you can only eat three things before you're full. If you go with six people, you can try twenty things.
- Watch the stamps. Every time you take a dish, they stamp a little card on your table. Keep an eye on it so you don't get "plate shock" at the end.
- Ask for the chili oil. It’s usually on the table, but if not, ask. It’s got that smoky, slow-burn heat that makes the dumplings pop.
- The "Secret" Kitchen Menu. Even during cart hours, you can order specific things from the kitchen like Beef Chow Fun (wide rice noodles) or Xiao Long Bao (soup dumplings). Sometimes the stuff on the carts has been sitting for a minute; ordering from the kitchen ensures it's piping hot.
Beyond the Dumplings
Li Wah is open 365 days a year. Seriously. Christmas, Thanksgiving, New Year's Day—they are there. For a lot of Clevelanders, a Christmas Day trip to Payne Avenue is a non-negotiable tradition.
While the neighborhood has grown with newer, trendier spots like LJ Shanghai or Superior Pho, Li Wah remains the anchor. It’s the place you take your parents when they visit, or where you go to nurse a hangover with a bowl of hot congee (rice porridge).
If you’re planning a trip soon, here is what you actually need to do to make it worth it.
Actionable Steps for Your Visit:
- Target the "Golden Hour": Arrive at 10:45 a.m. on a Saturday. You beat the church crowd and the late sleepers, ensuring the carts are at their freshest.
- Bring Cash (Optional but Helpful): They take cards, but sometimes the machines are finicky, and it makes splitting the bill with friends way faster.
- Explore the Plaza: Don't just eat and leave. Walk down to Park To Shop (the grocery store in the same complex) afterward. You can buy the frozen version of those dumplings you just ate and try to steam them at home.
- Check the Calendar: If it’s anywhere near February, check if the Lion Dances are happening. It turns a lunch into a full-blown cultural event, but be prepared for double the crowds.
Li Wah isn't trying to be fancy. It isn't trying to be "fusion." It’s just solid, consistent Cantonese food that has survived decades of change in Cleveland. Whether you're there for the chicken feet or just a massive pile of fried rice, you're participating in a piece of the city's history.