Fu Lam Mum

Har Gow

Steamed shrimp dumplings with near-translucent wrappers that hold their shape without tearing — a reliable benchmark passed here

Siu Mai

Open-faced pork and shrimp dumplings, generously filled and steamed to order from the cart

Char Siu Bao (Baked)

Glossy, lacquered bao with a honey-sweet BBQ pork filling and a slightly pillowy crust

Turnip Cake (Lo Bak Go)

Pan-fried radish cake with a crispy exterior and soft, savory interior — the version here earns its devoted following

Cheung Fun (Rice Noodle Rolls)

Silky steamed rice noodles wrapped around shrimp or BBQ pork, served with sweet soy — delicate and easy to overorder

Egg Tarts (Dan Tat)

Flaky pastry shells cradling a barely-set custard — best grabbed warm straight off the cart

Roast Duck

Available whole or by the half at dinner; a competent rendition with lacquered skin though not as crispy as specialty roast-meat shops

Chicken Feet (Phoenix Claws)

Braised and steamed until yielding, coated in a fermented black bean sauce — an essential order for those who appreciate the form