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  • I really wanted to like this place. Cleveland only having two dim sum places doesn't really spur healthy competition that you would want to see in an industry so when I heard about this place I figured I would go and try it out and see if it was better than Li Wah or Bo Loong. I went on a weekend around lunch time, when you would expect the dim sum to be the best as that is the peak time for dim sum. The first thing I noticed walking in was that there was hardly anyone dining in. I figured maybe it was just because we got their at the beginning of lunch time. I'm an ABC so bare with me on the names of some of the dishes. We sat down and ordered har gow (shrimp dumplings), siu mai (pork dumplings), cha siu bao (pork buns), don tot (egg tarts), chicken feet, and ja leung (fried dough in rice noodles). As we waited I sipped on some tea and found it to be the strongest I've ever had, probably because it had been sitting around for a while. It was so strong it almost had the color of a Coke. When the food came, it was less than impressive in appearance. Much of it looked like it had been reheated from the previous day or had been sitting out for a while and that was reflected in the taste and texture of the food. The har gow was very mushy as if it had been sitting in the steamer for too long (and it was also very salty) and the ja leung was stale. The siu mai had little taste and the cha siu bao just didn't taste right. You could tell that the custard in the don tot had settled as the top layer of the custard was starting to pull apart from itself instead of having a nice even surface. The only decent part of the meal was the chicken feet, the taste was spot on. I was extraordinarily disappointed. The place was clean and the decor was updated so one would assume the food would match the atmosphere. When we left, the place was still nearly empty, now I can see why. I will probably be sticking to Bo Loong or Li Wah for dim sum.
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