Wok Theory | 新天虹

Har Gow

Steamed shrimp dumplings with thin, translucent wrappers that hold their shape without tearing — the benchmark test for any dim sum kitchen, and this one passes

Siu Mai

Open-top pork and shrimp dumplings, generously filled and steamed to order, a reliable anchor of the cart rotation

Cheung Fun

Silky rice noodle rolls stuffed with shrimp or char siu, doused in sweet soy — the texture contrast between the slippery wrapper and filling is the whole point

Turnip Cake (Lo Bak Go)

Pan-fried radish cake with a caramelized crust and soft, savory interior — order it crispy

Char Siu Bao (Baked)

Glazed BBQ pork buns with a lacquered, slightly sweet crust — the baked version consistently outperforms the steamed here

Egg Tarts

Flaky pastry shells with a just-set, lightly sweet egg custard — a mandatory finish to any dim sum session

Live Seafood (seasonal preparations)

The seafood tank anchors the dinner menu — whole fish and shellfish cooked to order Cantonese-style (steamed with ginger and scallion, or stir-fried with black bean)