Dim Sum Palace

Shrimp Dumpling (Har Gow)

Translucent steamed shrimp dumplings. A solid rendition of the dim sum classic.

Har Gow

Steamed shrimp dumplings with thin, slightly translucent wrappers and a plump, snappy shrimp filling — the benchmark dish for any Cantonese kitchen.

Xiao Long Bao (Soup Dumplings)

Pork soup dumplings with thin skin and rich broth inside.

Siu Mai

Open-topped pork and shrimp dumplings topped with a dot of roe, steamed to order and best eaten immediately from the basket.

Cheung Fun

Silky rice noodle rolls filled with shrimp, beef, or BBQ pork, draped in a light soy sauce — the texture contrast between the slippery wrapper and savory filling is the whole point.

Palace Dim Sum Platter

Assorted dim sum sampler to try the range of offerings.

Turnip Cake

Pan-fried lo bak go with a crispy golden crust and a soft, savory interior — a dim sum staple done reliably well here.

Salt & Pepper Soft Shell Crab

Crispy fried soft shell crab with aromatic salt and pepper seasoning.

Char Siu Bao (Steamed)

Fluffy steamed buns filled with sweet BBQ pork — pillowy, slightly sweet, and deeply satisfying as a mid-meal anchor.

Shu Mai

Open-topped pork and shrimp dumplings. A dependable classic.

Chicken Feet

Braised and steamed in a black bean sauce until the skin is gelatinous and yielding — a polarizing classic that regulars swear by.

Egg Tarts

Flaky pastry shells with a smooth, lightly sweetened egg custard center — a classic dim sum closer that holds up well here.

Taro Dumplings

Deep-fried wu gok with a lacey, crispy taro shell encasing a savory pork filling — visually striking and texturally satisfying when fresh.