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| - if you're clammering for dimsum, then you better run to your car after church and git there before 11 or you'll be working up an appetite while standing in the lobby being nudged aside by our stroller as we waltz on by with full stomachs!
seriously, kudos to the owners for finally putting some long needed competition against the "other" east valley dimslum joint that best of phoenix mag really needs to get a clue on.
they say that the best way to judge an ethnic restaurant is by taking a peek through the windows and see if there is a sea of people representing that ethnic group.
Look for the older generation especially, they've been there and done that and are looking to find the level of food that they're used to eating from the old country.
the service is commensurate to any dimsum restaurant, underpaid cart pushers trying to pay for ASU tuition so that they can find a better paying job that allows them to eat dimsum v. serve it.
if it seems like the stuff is getting swiped off the carts by patrons whose tables are closer to the doors of the kitchen, you can always ask the waitresses that seem to be competing in the 100 meter dash to nab you some "from the back" if you know what you want.
my wife instinctively grabs the guy-geck (chicken feet), the ow-see-pai-gwut (steamed black bean pork ribs), the cheng-fun (for our 1 y/o daughter), the wu-tau-go (pan fried taro root), and the perennial favorites hock-gow (steam shrimp dumplings) and siu-mai (steam ground pork dumplings).
we're amazed that we don't have to use our out of jail free card when we present the $20 tax + tip bill to the cashier. like the other reviewer said, we used to have to drive 40+ miles round trip and sit next to smokers (phx law used to allow it) to get decent dimsum and now we only have to drive 3 and we are free to give 15% gratuity v. being guilted into it with the glaring 8 1/2 x 11 sheets of bright yellow paper plastered all over the cash register counters :-) i teach math, not english (obviously)
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