Lai Wah Heen

Har Gow

Steamed shrimp dumplings with gossamer-thin wrappers that hold their shape without tearing, filled with plump whole shrimp

Siu Mai

Open-faced pork and shrimp dumplings, properly dense and springy, finished with a dot of roe

Peking Duck

Lacquered whole duck carved tableside, served with paper-thin pancakes, hoisin, and scallion — a showpiece dish done with ceremony

BBQ Pork Bun (Baked)

Golden-glazed baked bao with a sweet char siu filling that caramelizes slightly against the enriched dough

Egg Tart

Buttery pastry shell cradling a silky, barely-set egg custard — a proper finish to the dim sum spread

Steamed Whole Fish

Cantonese-style whole fish finished with hot oil and soy, executed with the timing precision the technique demands