瑞全港式點心

The har gow has finely pleated skin, steamed until translucent enough to see the whole shrimp inside. Shrimp rice noodle rolls are steamed fresh to order, with a silky rice skin over a soy-based sauce — the two most frequently ordered items. The turnip cake is pan-fried Hong Kong-style, crisp on both sides, packed with Chinese sausage and shredded radish, while the seaweed beancurd-skin rolls, crisp outside and tender inside, are also a regular favorite. A Hong Kong native living in Taiwan wrote on Google that the food is "certified genuinely Hong Kong," even the turnip cake recipe is authentic.

The small shop sits in an alley off Zhongmei Street; both the owner and staff are from Hong Kong and take time to explain how to eat each dish. Seating is limited, making it best suited for a group of three or four sharing a round of dim sum. Closed Monday through Wednesday, it's only open Thursday to Sunday, serving lunch and dinner in two half-day shifts.