## Triple Crown\nIn a city with no shortage of dim sum, Triple Crown distinguishes itself with a simple promise: you can have it whenever you want. The restaurant has become a Chinatown cornerstone by offering its sprawling list of small plates all day and, on weekends, well into the night. This flexibility turns what is traditionally a weekend brunch into an anytime affair, attracting both loyalists and late-night adventurers seeking something beyond the ordinary. The meal remains rooted in Cantonese tradition, a bustling, energetic room filled with round tables where food is meant to be shared.\nThe kitchen, in operation since the mid-1990s, delivers a classic repertoire that balances dim sum favorites with substantial Cantonese offerings. Among the steamed and fried items that have defined the establishment are its shrimp dumplings, siu mai, and pan-fried turnip cakes. Beyond the small plates, the selection extends to sizzling platters of black pepper beef, whole roasted duck, and live seafood plucked from house tanks. This depth allows for two different visits: one centered on a succession of dumplings and buns, another built around large-format preparations for a crowd.\nWhile the service is famously efficient and fast-paced, reflecting a traditional dim sum model, the atmosphere remains welcoming. The large second-story dining room overlooks the main artery of Wentworth Avenue, placing it at the physical and cultural center of the neighborhood it has served for decades. It’s a place that feels vital to its surroundings, a dependable institution whether for a weekend family meal or a late-night craving for salt-and-pepper pork chops.