Lei Garden

Har Gow

Shrimp dumplings with thin, slightly translucent wrappers that hold their shape without tearing — a reliable benchmark dish executed cleanly here

Siu Mai

Open-topped pork and shrimp dumplings with a properly bouncy filling and a dot of roe on top — generously portioned and well-seasoned

Cheung Fun

Silky rice noodle rolls — order the shrimp or BBQ pork version; the wrapper is the right thickness and absorbs the sweet soy without going soggy

Baked BBQ Pork Bun

Golden lacquered bao with a sweet char siu filling — the baked version holds up better than the steamed here, with a slightly flaky crust

Turnip Cake

Pan-fried lo bak go with a crispy exterior and a soft, savory interior flecked with dried shrimp — properly crisped to order

Egg Tarts

Cantonese-style custard tarts with a flaky pastry shell and a barely-set, lightly sweet egg custard center — a solid closer to the dim sum spread

Steamed Whole Fish

Cantonese-style steamed fish with ginger, scallion, and hot oil poured tableside — best ordered from the live tank at dinner service

Salt and Pepper Shrimp

Wok-fried whole shrimp with a crispy shell dusted in spiced salt — eatable shell-on, best shared as a table centerpiece