Rol San Restaurant

Har Gow

Thin, translucent rice wrappers encasing plump whole shrimp — the benchmark dish of any dim sum kitchen, and Rol San's version holds up.

Siu Mai

Open-topped pork and shrimp dumplings with a dense, meaty filling and a dot of roe — classic and reliably executed.

Cheung Fun

Silky rice noodle rolls, available with shrimp or BBQ pork, draped in sweet soy — the texture is the point and Rol San gets it right.

Steamed BBQ Pork Buns (Char Siu Bao)

Pillowy steamed buns filled with sweet lacquered pork — the dough is light and the ratio of filling to bun is generous.

Turnip Cake (Lo Bak Go)

Pan-fried radish cake with crispy exterior and a soft, savory interior — a dim sum staple done with the right char.

Sticky Rice in Lotus Leaf (Lo Mai Gai)

Glutinous rice packed with chicken, mushroom, and lap cheong, steamed in lotus leaf — earthy, fragrant, and filling.

Egg Tarts

Flaky pastry shells with a just-set, barely sweet egg custard center — order one round per person at minimum.