Pearl Harbourfront Chinese Cuisine

Har Gow

Steamed shrimp dumplings with thin, translucent wrappers and plump whole-shrimp filling — the clearest test of any dim sum kitchen's technique

Siu Mai

Open-topped pork and shrimp dumplings topped with roe, juicy and well-balanced between pork richness and shrimp sweetness

Baked BBQ Pork Buns

Glossy, golden buns with a soft, slightly flaky shell and a sweetened char siu filling — a reliable crowd favourite at the cart

Cheung Fun

Silky rice noodle rolls available with shrimp, beef, or BBQ pork, dressed with sweet soy — order the shrimp version for the cleanest flavour

Lo Mai Gai

Sticky glutinous rice stuffed with chicken, mushroom, and Chinese sausage, steamed in lotus leaf — aromatic, filling, and deeply savoury

Turnip Cake

Pan-fried lo bak go with a crispy exterior and soft, savoury radish interior — the textural contrast is the point

Egg Tarts

Cantonese-style dan tat with a short pastry shell and a barely-set, lightly sweetened egg custard — best eaten warm from the cart

Live Seafood (Lobster or Crab)

The kitchen handles live seafood well for a large-format restaurant; preparation varies by market, but the ginger and scallion or black bean treatments are dependable