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This mom ‘n pop dumpling kitchen offers an A-Z of authentic, homemade dim sum in a tiny dim sum joint that took me straight back to Hong Kong. Opened in September in a tiny space next to Kobe sushi, it is run by the delightful Jianli Liu who left a career in accountancy to take up cooking.
Steamed, boiled or fried - stuffed with really tasty lamb, chicken, beef, prawn or vegetables - dumplings are the main dish in the comfort zone. Start with salted edamame beans and fried, salted Mongolian-style peanut snacks. Don’t miss the exotic seaweed or healthy mu-er (wood ear fungus) salad, thinly shaved, served in a piquant chilli and soya dressing. The hot and sour noodle soup is also delicious and very filling. Mix ‘ n match a selection of dim sum served with fried rice - ranging from the large pork baozi (steamed bun), the fried guo tei (elongated dumplings) and cha shao (steamed BBQ pork) to the fluffy purse dumplings. Subtle spices enhance the dumplings and salad with hints of sesame seed oil, pickled ginger, cumin and exotic Asian mushroom. Steamed in bamboo containers, the dumplings are healthy, light and ethereal, a delicious mouthful, served with a fragrant soya-based dip. These dim sum live up to their literal Cantonese meaning - “little hearts”. A popular snack throughout China, these ubiquitous yum cha lunchtime treats go by many names from won tons in Hong Kong to momo in Tibet and guo tei in Mongolia.