An expansive dim sum menu features Cantonese staples like crystal shrimp dumplings, steamed spare ribs in black bean sauce, and egg tarts baked to a flaky finish. The kitchen emphasizes fresh preparations with seafood-heavy options including conpoy and scallop siu mai. Tables fill with small plates that balance textures from chewy rice rolls to crispy fried turnip puffs. The selection draws from traditional recipes with a focus on seafood pairings.