Dim Sum King

Har Gow

Shrimp dumplings with thin, just-translucent wrappers and plump whole shrimp filling — the benchmark dish for any dim sum kitchen

Siu Mai

Open-topped pork and shrimp dumplings with a dense, savory filling and a bright orange fish roe garnish

Turnip Cake (Lo Bak Go)

Pan-fried radish cake with a crispy exterior and dense, savory interior — properly seasoned with preserved ingredients

Cheung Fun

Silky rice noodle rolls filled with shrimp or beef, served with sweet soy — delicate when fresh

Char Siu Bao (Baked)

Pillowy baked BBQ pork buns with a glossy top and sweet, caramelized filling — a reliable crowd-pleaser

Egg Tarts

Flaky pastry shells with a smooth, lightly sweet egg custard center — best eaten warm

Chicken Feet (Phoenix Claws)

Braised and steamed in a black bean sauce — gelatinous, saucy, and authentically prepared

Taro Dumpling (Wu Gok)

Deep-fried taro shell with a lacy, honeycomb crust encasing a savory pork filling