The parking lot is likely full and you may have to wait for a seat, but this efficient Cantonese parlor is more than capable of handling its crowds, which haven’t let up since day one. Adding to the buzz of this bright dining room is a massive TV that runs down the length of the wall, as well as a host of keen-eyed servers roaming the restaurant floor.
The absence of dim sum carts doesn’t always guarantee quality, but plates turned out of this kitchen are both small and large, freshly prepared and appropriately hot. Golden-brown skewers of sugarcane shrimp, plump orbs of pork siu mai, and fluffy steamed buns filled with chicken and dried scallops all delight. Best of all though may be the rice noodle rolls flecked with barbecue pork or shrimp.- MICHELIN guide inspectors