Peony Seafood Restaurant

Har Gow

Steamed shrimp dumplings with thin, almost translucent rice flour wrappers that hold their shape without tearing — a reliable benchmark of any dim sum kitchen

Siu Mai

Open-topped pork and shrimp dumplings with a firm, well-seasoned filling and a small dab of roe or carrot on top — the cart staple that sets the tone for the meal

Char Siu Bao (Baked)

Golden, slightly sweet baked BBQ pork buns with a glossy crust and a tender, sticky-sweet pork filling inside — the baked version holds up better than the steamed on the cart

Lo Bak Go (Turnip Cake)

Pan-fried radish cake with a crisp exterior and soft, savory interior flavored with dried shrimp and Chinese sausage — best grabbed hot off the first cart pass

Cheung Fun (Shrimp)

Rice noodle rolls wrapped around whole shrimp, silky and tender, served with sweet soy — deceptively simple and a test of the kitchen's noodle technique

Egg Tarts (Dan Tat)

Flaky pastry shells with a smooth, lightly sweet egg custard filling — arrive warm from the cart and disappear fast; get them early

Taro Dumplings (Wu Gok)

Deep-fried taro shell with a lacey, honeycomb-patterned crust surrounding a savory pork filling — the contrast of crunchy exterior and fluffy taro is the draw

Sesame Balls (Jian Dui)

Chewy rice flour spheres coated in sesame seeds and fried golden, filled with lotus paste or red bean — a classic dim sum closer worth saving room for

Steamed Spare Ribs with Black Bean

Bite-sized pork ribs steamed with fermented black bean and chili on a bed of tofu — tender, deeply savory, and one of the better versions of this dim sum workhorse

Chicken Feet (Feng Zhua)

Braised and steamed chicken feet in black bean sauce — gelatinous, saucy, and polarizing for newcomers but a touchstone dish for regulars who judge a kitchen by this one item