Dim Sum King Seafood Restaurant

Har Gow

Shrimp dumplings with translucent pleated wrappers that hold their shape through the steam — a reliable benchmark of kitchen quality here

Siu Mai

Open-top pork and shrimp dumplings, dense and properly seasoned, finished with a dot of roe on top

Cheung Fun

Silky rice noodle rolls filled with shrimp or beef, doused in sweet soy — the texture contrast between the slippery wrapper and filling is the whole appeal

Baked BBQ Pork Buns

Glossy, slightly sweet baked bao with a char siu filling that stays moist — the baked version edges out the steamed here

Lo Mai Gai

Sticky glutinous rice packed with pork, mushroom, and Chinese sausage, steamed in lotus leaf — fragrant and filling, one per table is usually enough

Turnip Cake

Pan-fried lo bak go with a crisp crust and soft, savory center — inconsistent cart timing means you want to grab it early while it's hot

Egg Tarts

Flaky shell with a lightly sweet egg custard center — the standard Cantonese version, not Portuguese-style; good but not the kitchen's peak

Taro Dumplings

Wu gok with a latticed, airy taro crust encasing a savory pork filling — texturally satisfying when fresh off the cart, gummy if they've been sitting