Sifu Wong Kitchen

Har Gow

Steamed shrimp dumplings with translucent, pleasing chewy rice-flour wrappers that hold their shape without gumminess — the benchmark dish for any dim sum kitchen

Siu Mai

Open-topped pork and shrimp dumplings, properly juicy, with a filling that holds together rather than crumbling on the first bite

Cheung Fun

Silky rice noodle rolls filled with shrimp, beef, or BBQ pork, drizzled with sweetened soy — the texture-to-filling ratio is what you come here for

Steamed Whole Fish

Live-tank fish steamed with ginger and scallion, finished tableside with hot oil and light soy — the Cantonese benchmark and the dish that earns this kitchen its reputation

Salt and Pepper Shrimp

Whole shell-on shrimp wok-tossed with garlic, dried chilies, and coarse salt — crispy-edged, aromatic, and one of the more crowd-pleasing dishes on the dinner menu

Turnip Cake (Lo Bak Go)

Pan-fried daikon radish cake with a properly crispy exterior giving way to a soft, savory interior — a dim sum litmus test that separates the careful kitchens from the careless ones

Char Siu Bao (Steamed BBQ Pork Buns)

Pillowy steamed buns filled with caramelized roast pork — a reliable version of the Cantonese classic, though the baked version is worth trying if offered

Egg Tarts

Flaky, buttery pastry shells cradling a silky, lightly sweetened egg custard — a proper Cantonese finish to a dim sum meal