Trinity Groves News

New Chinese restaurant with iffy name to open in Dallas' Trinity Groves

New Chinese restaurant with iffy name to open in Trinity Groves Dallas

Sum Dam Good Chinese
Noodles will be on the menu. Photo courtesy of Yelp

A new restaurant is coming to Trinity Groves, the West Dallas incubator concept, to replace Chino Chinatown, which closed in February.

The new place is called Sum Dang Good Chinese — a name that could either be viewed as ha-ha-dumb or else possibly demeaning, depending on which side of the bed you got up on.

Sum Dang will be helmed by chef Wei-Gou Cai, whose extensive history includes a stint at Royal China, the grand dame of Chinese restaurants in Dallas.

According to a release, it'll open in April.

The menu will consist of handmade dumplings and hand-pulled noodles and will also include dishes such as:

  • Sweet and Sour Baby Back Ribs
  • Beer Can Chinese Chicken
  • Humpty Dumpling, which is a gigantic crab soup dumpling

It will also have the full array of traditional Chinese dishes, which one presumes means Chinese-American dishes. Hello, orange chicken.

A full bar will serve creative Asian-inspired cocktails, plus beer and wine.

The interior is getting an update, with new art and a new color scheme. They'll also open the kitchen up to the dining room, so guests can see the dumpling and noodle stations in action.

According to the Preston-Hollow Advocate, Wei-Gou Cai was the husband of one of the original "dumpling ladies" at Royal China when he was hired in 2015. His new dishes and updates on Royal China classics went on to earn positive reviews.

He was most recently executive chef at Wu Wei Din, a Taiwanese restaurant in Plano.

Chino Chinatown originally opened as an Asian-Latin fusion restaurant from chef-owner Uno Immanivong, but she left in 2018. It closed on February 16 after six years.

Trinity Groves founder Phil Romano says in a statement that it was time for something new.

"Trinity Groves was always meant to be an area of constant change to keep up with the times and to be relevant in the local and national food scene," Romano says.