Customers can barely get through the front door here, where crowds pack in on weekends for dim sum. People wait patiently as an announcer shouts reservation numbers over a booming speaker rapid-fire like a game of high-stakes bingo. Dim sum is a well-orchestrated dance, with steaming carts rolling by and waiters ferrying trays briskly into the red dining room with shiny gold accents. Eyes can guide the ordering when it comes to the dim sum carts, stocked with authentically prepared bites. Try the shrimp siu mai followed by rice noodles wrapped around whole shrimp and doused in a sweet-salty soy sauce. Black bean spare ribs are flavorful, but don't skip the zongzi—tea leaves wrapped around sticky rice and stuffed with pork and mushrooms.
- MICHELIN guide inspectors
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