Rosewood Asian Cuisine

Har Gow

Steamed shrimp dumplings with thin, slightly translucent wrappers that hold together well and encase plump whole shrimp

Siu Mai

Open-topped pork and shrimp dumplings, dense and savory with a dot of roe or carrot on top — a reliable benchmark for any dim sum kitchen

Cheung Fun

Steamed rice noodle rolls — silky and yielding, available with shrimp, beef, or char siu — best eaten immediately before the wrappers tighten

Char Siu Bao (Steamed)

Fluffy steamed buns with sweet barbecue pork filling — the steamed version has a pillowy white exterior that splits cleanly at the top

Lo Mai Gai

Glutinous rice stuffed with chicken, mushroom, and Chinese sausage wrapped in lotus leaf — aromatic and filling, best as a closer to the meal

Turnip Cake (Lo Bak Go)

Pan-fried radish cake with a crispy exterior and soft, savory interior — a litmus test dish that separates dim sum kitchens; worth ordering to gauge the kitchen

Egg Tarts

Flaky pastry shells cradling a lightly sweet, just-set egg custard — the dessert staple of Cantonese dim sum, best when fresh from the oven