寓點

The har gow has thin skin packed with filling, and the shumai's pork filling is firm and full-flavored — the two items that sell out first. The turnip cake is pan-fried crisp on both sides with soft chunks inside the batter, and the cha siu bao is fluffy without being overly sweet. One Google reviewer wrote, "Authentic Hong Kong dim sum — the moment I tasted it, I wondered if I'd landed in Hong Kong." Regulars order a dozen-plus dishes in one sitting, listing sticky rice chicken, chicken feet, and the four-treasure chicken roll as must-orders too.

The small shop sits in an alley off Zhongxing Road, wood-paneled with a tea set on every table. Dine-in is only available two days a week, reservation-only, with limited seating. Some customers have driven all the way from Kaohsiung just to eat here, only to find themselves settling for takeout when no table was available. Everything is steamed fresh to order rather than served off a cart, so service runs slower than a typical dim sum restaurant — booking ahead is recommended.