The parking lot is likely full and you may need to wait for a seat, but this tidy and efficient Cantonese parlor is large and more than capable of handling its crowds. The interior is filled with wood floors, upholstered chairs and large round tables. The full house may be lively, but service is always admirably delivered.
These steamed parcels of dim sum are offered on paper menus (there are no carts wheeling around) so check off what you’d like brought to your table. Everything is piping hot, freshly prepared and very enjoyable. Highlights include light and fluffy steamed buns filled with chicken and dried scallops, or ground white fish skewed with sugar cane stalks, deep fried to crunchy perfection. Rice noodle rolls with barbecued pork are a perennial favorite.- Les inspecteurs du guide MICHELIN