Steamed dumplings and buns arrive hot from the kitchen, filled with shrimp, pork, or vegetables alongside sticky rice in lotus leaves and chicken feet in black bean sauce. The har gow shrimp dumplings feature translucent wrappers that highlight the plump filling inside, while siu mai tops pork with a quail egg. Portions come in small bamboo baskets ideal for sharing, with textures ranging from silky to chewy. Diners note the consistent quality across classics that hold up well during busy service.