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The 8-month-old Hong Kong Lounge II in the Inner Richmond is a smaller, more reserved offshoot of the Outer Richmond's Hong Kong Lounge, known for serving some of the best dim sum in the city. Instead of ordering from carts, you mark your choices on a paper menu with more than 80 dishes organized by type (steamed, fried and baked, noodles and porridge, dessert), which makes for a calmer, more thoughtful experience than frantically pointing at whatever looks good rolling by. The food arrives hot and steaming from the kitchen, fresher than anything you find getting stale on a steamer cart. Siu mai are larger, meatier, and more luscious than most, with an almost equal pork-to-shrimp ratio, and Hong Kong Lounge's sticky-sweet coffee spare ribs don't disappoint here. It's hard to go wrong with the menu, but don't leave without trying the egg custard desserts like steamed egg yolk buns, whose pale, round exterior conceals a sweet, molten rush of egg custard inside.
Like tapas, dim sum is meant to be shared. The traditional Cantonese fare began in rural roadside tea houses, where workers and travelers would gather for tea and snacks, and the meal retained that community spirit as it moved to urban centers... More »
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