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  • I think most of the reviews has already pointed it out but just in case you're new to the area don't be so caught off guard by the Victorian style half-theme that this dim sum/event space employs. From the fountain and statues in the foyer to the large Victorian themed art, the porcelain, and even the uniforms that the waitresses wear this place is trying to sell you a Victorian feel. I find that kind of hard to do when you're selling dim sum unless you're also going to plate up your food or present it in a high tea sort of fashion. As for the dim sum itself the place isn't too bad minus the prices. The typical Siu Mai and Har Gows are staples you'll get anywhere and I feel like they are at least above average but nothing that will blow your mind. They are on the larger size, juicy and, filled or stuffed with generous quantities of meat, not really much of a nuance here but half-justifies the price. They had a interesting menu items the steamed dumpling with green tea paste. It's on the sweetish side and is wrapped in a banana leaf. It's okay but I'm not sure it's a dish I would go back for. It's a sticky dumpling mostly likely a rice or tapioca base with black sesame infused in the dumpling. The green tea paste is what it is. It's sweet and if you've read any of my other reviews on anything green tea is that it lacks the bitterness that green tea should have. My favourite is the molten salted egg yolk bun or here it's just the steamed egg yolk paste bun. It's at least as good as you get yet at other place or even T&T now. But regardless the melty, salted egg yolk against the soft spongy doughiness of the bun that is slightly sweet is just the best. Perhaps I'm a tough critic but I'm rarely impressed by a larger dim sum restaurant. Perhaps it's the standard of service from Chinese eating establishments or that the quality of dim sum but I find myself more happily surprised when a smaller establishment bring quality over the quantity of a larger restaurant.
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