Dine & Dim

Har gow

Steamed shrimp dumplings in thin, translucent skins — the baseline test of any Cantonese kitchen, and a reliable order here

Siu mai

Open-topped pork and shrimp dumplings finished with a dot of roe, steamed to order in bamboo baskets

BBQ pork buns (baked)

Golden-glazed baked bao with a sweet char siu filling — a crowd-pleasing staple that holds up well even in a high-volume setting

Cheung fun

Silky rice noodle rolls, typically stuffed with shrimp or beef and finished with a sweet soy drizzle

Seafood dishes (rotating)

The seafood side of the menu skews toward whole preparations and stir-fries typical of Cantonese banquet cooking — solid for groups ordering family-style

Egg tarts

Flaky pastry shells with a barely-set, lightly sweetened custard centre — a necessary finish to any dim sum spread