Gum Kuo

Har Gow

Thin-skinned steamed shrimp dumplings with plump, snappy filling — the benchmark dish for any Cantonese kitchen

Siu Mai

Open-top pork and shrimp dumplings with a firm, well-seasoned bite and a pop of orange roe on top

Char Siu BBQ Pork

Classic Cantonese roast pork with caramelized edges and a sweet-savory glaze — a strong point at this kitchen

Roast Duck

Crisp-skinned duck with rendered fat and mahogany lacquer, served over rice or as a plate — order it if the cart comes by

Cheung Fun

Silky rice noodle rolls filled with shrimp or BBQ pork, draped in sweet soy — slippery and satisfying

Turnip Cake (Lo Bak Go)

Pan-fried radish cake with crispy exterior and dense, savory interior — a dim sum staple done classically here

Egg Tart

Flaky pastry shell with a wobbly, barely-sweet egg custard — old-school Cantonese style, not the Portuguese variant