RAMEN & DIMSUM
ENGIMONO
Federal Way's First Dim Sum Restaurant complemented with warm bowls of ramen made with broth simmered for at least 10 hours and all day Dim Sum.
Baked Egg Custard Tart
Egg tart is a kind of Western-style pie with egg pulp as filling. The method is to put the crust into a small bowl-shaped cake mold, then pour into the egg pulp mixed with sugar, and then bake in the oven. The baked egg tart has crisp outer layer and sweet yellow solidified egg pulp inner layer.
Crispy Fried Shrimp Balls
Deep fried shrimp balls are made from a seasoned shrimp paste mixture that’s formed into balls. They feature a crunchy exterior and a steaming hot, chewy interior. out side wrap with spring roll skins to add extra texture.
Steamed Flat Noodle with Shrimp
Steamed Rice Noodle Roll is popular around the country, among which the Steamed Rice Noodle Roll in Guangzhou.They are transparent and have an elastic and sweet taste, served with soy sauce.
Testimonials
Testimonials
SEE WHAT OUR GUESTS ARE SAYING
Restaurant Image
★★★★★
First timers! Quick, welcoming & very clean. Love the easy menu with photos included of each item. Dim sum was delicious! I’m so glad I can go to a restaurant & order dim sum any time during the week! Loved their congee! Will definitely return.
-Annie L.
★★★★★
Best food I've had in my entire life, and I am not exaggerating. The BBQ bao here is like eating clouds filled with juicy meat, and the gyoza is flawless. The chefs must use recipes passed down from heavenly beings. The restaurant was also very clean and tidy with lots of cute decorative animal figures! 100/10, I will eat here again and tell everyone I love to eat here as well
-Zehlua H.
★★★★★
This place was absolutely amazing! Portions were big and fresh. The drinks were great and the staff was fast and efficient. We will be back again ☺️
-Michelle D.
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Engimono Ramen & Dim Sum
Cuisines
Japanese
Cantonese
Asian
Noodles
Ramen
Smoothies and Juices
Business Hours
| Mon - Sun: | 11:00 AM - 9:00 PM |
Delivery Hours
| Mon - Sun: | 11:00 AM - 8:15 PM |
Any Questions? Comments? Get in Touch!