Dim Sum · Wok · Tea点心 · 小炒 · 茗茶

Crystal shrimp dumplings with bamboo shoots and ginger. Four pieces per basket, steamed to a delicate translucence.

Open-top pork and shrimp dumplings crowned with crab roe. Juicy, savory, and best eaten in one bite.

Fluffy milk-bun pillows filled with sweet honey-glazed barbecue pork.

Golden salted-egg-yolk custard buns that flow like lava when torn open.

Silky rice noodle rolls filled with shrimp, doused in sweet soy sauce and sesame oil.

Wok-charred flat rice noodles with sliced beef, bean sprouts, and scallions. The mark of a good kitchen is in the wok hei.

Fine egg noodles in a clear dried-flounder broth with plump shrimp wontons.

Crispy-bottomed rice with Chinese sausage, cured duck, and shiitake, finished with sweet soy.

Silky rice porridge with lean pork, preserved egg, and ginger scallion oil.

Daily catch steamed with ginger, scallion, and soy. Light, clean, and resolutely Cantonese.

Blanched Chinese broccoli dressed in oyster sauce and garlic oil.

Crispy squid tossed with salt, white pepper, garlic, and dried chili.

Whole lobster stir-fried with ginger, scallion, and Shaoxing wine.