Steamed pork siu mai arrive plump with a bouncy wrapper enclosing ground pork, shrimp, and a hint of ginger, often paired with chili oil on the side. The har gow shrimp dumplings feature translucent skins that reveal the pink shrimp inside, steamed just long enough to stay juicy without overcooking. Crispy taro puffs offer a contrast with their flaky exterior giving way to creamy mashed taro filling. Reviewers note the variety allows for mixing classic and seasonal items in one meal.