Description
The surroundings are worn, but the dumplings are indeed king at this tiny Chinese dim sum spot. Fresh and handmade, they range from the familiar (a respectable version of Shanghai soup dumplings) to the more esoteric (pork and corn). Arguably king of the kingdom are the boiled jiaozi filled with lamb and chives. They look as enticing as a bowl of oatmeal, a dozen pinched-edged lumps of dough plopped on a plain white plate; then they burst in the mouth, filling it with succulent lamb juices. Also on offer are odd Thai fusion dishes carried over from the previous incarnation of the space (ignore those), small eats like cucumber salad and sliced pig ear, and green onion pancakes.
