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  • Lai Toh Heen is located at the site of the former Oliver & Bonacini restaurant Square on Mount Pleasant Avenue. And a pleasant restaurant indeed. The sister restaurant to Lai Wah Heen at The Metropolitan Hotel downtown, Lai Toh Heen serves similar fare at slightly cheaper prices. The menu changes frequently depending on the season and specials are introduced frequently although the appearance of the same "specials" numerous times means they should just be added to the regular menu. There are no push carts here, items are selected from a menu and marked on a separate sheet. The requisite har gow and siew mai are tender dumplings without leaving behind the greasy feeling. The bbq pork buns were nothing to write home about, but the bbq pork and pineapple pastries were delightfully filled with sweet meat and chunks of pineapple. Other highlights include the shrimp spring rolls - tall spring rolls filled with the star ingredient served with a side of sweet + sour sauce and sticky rice with chicken and mushroom - tender chunks of chicken enveloped in sticky rice (the only downside being there was only one mushroom per package) was kindly unwrapped from its banana leaf package before serving. Desserts run a gamut of the traditional Chinese desserts to cakes from Senses bakery. The traditional Chinese desserts are done with a twist. The obligatory egg tart is actually an egg white milk tart with a flaky pastry while the sesame balls filled with lotus paste were flavoured with a pleasant hint of ginger. With these selections, if I wanted Senses dessert, I would have gone to Senses. The service is solicitous without being snobby. The lack of lines, even on a Saturday afternoon and the absence of the normal loud Chinese dim sum atmosphere will keep me coming back even though prices are at a slight premium.
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