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  • Eureka! I have found an incredible place for dim sum. It is so old school. The ladies wheeling around supersized servings of fried, steamed, sauteed, boiled, you name it, they have it dim sum delights. The place hums like a HK Chinese dim sum place, but the ladies are so nice and friendly. I was thrilled to practice my Cantonese with them. They also offer a variety of teas and happily accommodated my request for "kook poh," a combination of chrysanthemum tea and bo lei tea. It is a lovely bittersweet mixture. They have all the dim sum favorites: har kao, siu mai dumplings. Their char siu paos are to die for. The dough is steamed flawlessly fluffy and the filling, both sweet and savory. I enjoyed their chives dumpling very much. The skin was thin, panfried. The filling was texturific with the chives just cooked. The pei dan chok or Century egg porridge was pure comfort food. I liked their kai lan with oyster sauce. It was not overly sauced and veggies were still green and not overcooked. Their lo pak gou or white radish cake was nicely steamed and fried. I loved it. I could've eaten the whole plate. There were a few other dumpling dishes that I ate. A huge shout out to Yelper, Karen W. for pulling a bunch of Yelpers plus foodies together to share this meal. It was both delectable and enjoyable. I have now found my dim sum haven in Greater Phoenix. The huge meal came up to $13 per head including tip. I came back that afternoon to pick up food to take home. My children devoured the char siu pao and siu long pao in less than 15 minutes.
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