New Hwong Kok Restaurant

Har Gow

Steamed shrimp dumplings in translucent rice flour wrappers — the bellwether dish for any dim sum kitchen; when the skin is thin and springy and the shrimp fills the pocket, they're doing something right

Siu Mai

Open-topped pork and shrimp dumplings with a firm, bouncy texture and a dot of fish roe or carrot on top — honest and satisfying at this price point

Cheung Fun

Silky rice noodle rolls filled with shrimp or BBQ pork, drizzled with sweet soy — worth getting while they're fresh off the cart

Lo Mai Gai

Sticky glutinous rice stuffed with pork, mushroom, and lap cheong, steamed in a lotus leaf — fragrant and filling, a reliable anchor dish

Baked BBQ Pork Buns

Golden, glazed baked bao with a slightly sweet char siu filling — often more consistent than the steamed version and a crowd staple

Egg Tarts

Flaky pastry shell with a wobbly, lightly sweetened egg custard center — the classic dim sum closer; best eaten warm off the cart

Turnip Cake

Pan-fried lo bak go with a crispy exterior and dense savory interior — quality varies widely by kitchen; worth a try here if you spot it fresh on the cart