Casa Victoria Fine Dining and Banquet

Ha Gau

Steamed shrimp dumplings with thin, translucent wrappers — the calibration dish for any Cantonese kitchen and the first thing to order

Siu Mai

Open-topped pork and shrimp dumplings, typically finished with fish roe — a reliable indicator of kitchen consistency

Baked Char Siu Bao

Golden-glazed BBQ pork buns with a flaky pastry shell and a saucy, slightly sweet pork filling inside

Cheung Fun

Silky rice noodle rolls filled with shrimp or beef, finished with sweet soy — delicate when fresh, and a telltale when kitchen care slips

Egg Tarts

Flaky pastry shells with a smooth, barely-sweet egg custard that should be ordered fresh and eaten immediately

Lo Bak Go

Pan-fried turnip cake with a crispy seared crust and a savory, soft interior — an underrated dim sum staple worth seeking out

Roast Suckling Pig

Whole roasted suckling pig with lacquered, shatteringly crisp skin — the ceremonial opener of any serious Cantonese banquet

Steamed Whole Fish

Live-tank fish steamed with ginger and scallion, finished tableside with a pour of hot oil — the centerpiece of any Cantonese banquet spread

E-Fu Noodles

Braised yellow noodles in a rich, savory sauce — the traditional longevity noodle that closes a proper Cantonese banquet