Chef 88 Elite Fine Dining

Ha Gow (Steamed Shrimp Dumplings)

Benchmark dim sum — translucent rice-flour wrappers encasing whole shrimp with a clean, snappy bite and no filler padding

Siu Mai (Pork & Shrimp Dumplings)

Open-topped dumplings with a well-balanced pork-and-shrimp filling, topped with a dot of roe — dense without being gummy

Egg Tarts (Dan Tat)

Short-crust pastry shell that shatters cleanly, filled with a barely-set, lightly sweetened egg custard — best eaten straight from the cart

Cheung Fun (Rice Noodle Rolls)

Silky steamed rice sheets wrapped around shrimp or BBQ pork, dressed with sweet soy — the noodle texture is the tell of kitchen quality here

Lo Mai Gai (Sticky Rice in Lotus Leaf)

Fragrant glutinous rice bundles steamed in lotus leaf with chicken, mushroom, and lap cheong — earthy and filling, a dim sum anchor dish

Baked BBQ Pork Buns (Baked Char Siu Bao)

Golden, glazed pastry shell with a sweet-savory char siu filling — the baked version outperforms the steamed here for caramelized crust contrast

Turnip Cake (Lo Bak Go)

Pan-fried radish cake with a crisp exterior giving way to a dense, savoury interior — best ordered early before they cool and toughen

Sesame Balls (Jin Deui)

Crispy fried glutinous rice shells coated in sesame seeds with a lotus paste or red bean filling — dense, chewy, and best shared