CaiE Oriental Asian Bistro

Reviews

• TE

  Tim Eaton

  2 days ago
  2.0
  We ordered delivery, food was hot and all but yikes. The food was not good. Tasteless noodles, saugy and dry tangerine chicken, the other chicken we ordered was dry and chewy. For the money, I'll go elsewhere. I am not a fan of panda express but panda would have been an improvement over what we got. Unsure what happened because at one point the food here was pretty good but yuck man.
• SL

  Storm Lund

  6 days ago
  5.0
  Posted up at the bar like a dim sum outlaw best seat in the house. Dumplings flying, steam everywhere, chaos in the best way. Food? Hot, fast, and hitting. Service stayed locked in. No chasing, no nonsense.
• LB

  Linda V Burke

  Mar 30, 2026
  3.0
  I went there thinking I would be getting Peking duck, instead it was roasted and cut much differently than I ever had. Maybe because it was roasted. Either way, food was ok.
• AG

  arielle green

  Mar 24, 2026
  5.0
  So yummy! Better than we expected. We got the honey walnut shrimp, pepper chicken wings, chow mein and unlimited dim sum. Everything was delish and the server was so nice and accommodating to our large family.
• NG

  Nghia Gip

  Mar 21, 2026
  3.0
  I went in and ordered a spread of dim sum staples like har gow, siu mai, chicken feet, steamed rice noodles, and char siu BBQ pork buns. Right away, the har gow and siu mai flavors were on point, but the textures told a very different story. The siu mai was tender, but the filling had an overly smooth, compact consistency with a springy bounce that felt unusual. Every piece was almost identical in size and shape, too perfect to be accidental. The har gow was more of a miss texturally. The wrapper was thick and slightly gummy, yet fragile enough to break apart the moment I picked it up, suggesting it may have been steamed a touch too long. It leaned more dense than delicate, but if you are just craving a quick, savory bite, it still hits the mark. The chicken feet were easily the standout. The sauce balanced sweetness with a lingering heat, and the portion felt true to a traditional dim sum execution. This was the one dish that genuinely tasted fresh and well handled. The steamed rice noodles fell flat. They were missing the soy sauce that should carry and elevate all the flavors, and the shrimp were small, lacking the plump, juicy bite you expect. The char siu BBQ pork buns were the biggest letdown. These were standard steamed buns rather than the golden baked variety, with minimal filling. The dough dominated each bite, leaving little flavor or meat to enjoy. The ratio was not generous, and the buns felt heavy and underwhelming. Overall, this spot leans more toward a high volume, production driven dim sum operation than a traditional handmade experience. There are moments where it delivers, especially with the chicken feet and some of the core flavors, but the textures across multiple dishes reveal a strong emphasis on consistency. After trying the food, I discovered the restaurant is connected to CaiE Foods, a dim sum manufacturer supplying large scale operations like casinos and hospitals, which explains the uniformity and precision in each dish. It’s not necessarily bad, but if you’re looking for delicate, handcrafted dim sum with textural finesse, this place won’t be pulling me back anytime soon. It works if you want quick, reliable dim sum with familiar flavors, but for a truly elevated experience, it falls short.