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  • I'm not from Montreal, but judging from the dishes and the clientele, I think this place might cater more to Western palates than traditional Chinese cuisine, which would be okay except their menu and restaurant layout lead you to think it would be more like a traditional dumpling house. //Atmosphere\\ Since it's on a corner, the space gets plenty of natural light. When you walk in, the space looks airy and clean, and they seem to get business. The overall service and feel is a modernly furnished Hong Kong Cha Chan Teng. //Food\\ It was passable for what it was, but if you knew what the dishes are like elsewhere, then it was disappointing. Dumplings are boiled, if you want them pan fried it's $1.50 extra. The sauce and vinegar provided are very weak, they don't help the bland and watery taste of boiled dumplings at all. I ordered the salt and pepper squid, but instead of squid stir fried in salt and black pepper (what it normally is), what arrived was squid in some kind of sweet and sour sauce with red and green peppers. All dumplings are jiaozi/gao ji style dumplings (thick white wrappers). So dumpling noodle soup is wonton noodles in broth with jiaozi rather than wontons (thin yellow wrappers). Overall taste is okay for some dishes. //Service\\ When we came, there were two ladies making dumplings, a girl behind the cash counter, and two waiters. Neither of the waiters ever looked busy. Except at the beginning when they first pour your water, they never refill your cup nor come by to check up on you. They spent most of their time hanging out at their stations and talking to each other. If you needed anything, you had to flag them down. As far as I could tell, they never brought anyone their check. You had to go up to the counter so the girl could tally your total up while trying to decipher their chicken scratch.
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