HKYK Hot Pot

* Restaurant is now closed*

"Late night Dim Sum!?!?" exclaimed Boss Woman, when I mentioned it a couple of weeks ago. She was thoroughly intrigued at the notion of Dim Sum at 2:00am in the morning. Hey, I've been lobbying for this since I can remember. Why can't we have Dim Sum 24 hours a day? Well, it is readily available in Hong Kong... But then again, we're not in Hong Kong right? It's good for breakfast, lunch or dinner. Heck, I even steam up frozen Dim Sum at home to eat as a snack! Mmm... Chicken feet while watching the hockey game... So, seeing how we had another game at 11:30pm on Friday, there were not many eating options available afterwards. Perfect time to go for late-night (or early morning) Dim Sum! One problem. It's in Richmond. Okay, before you flame me for hating on Richmond again, it's not about the drivers. C'mon, at 2:00am in the morning, there are practically no cars on the road. The real issue was that we were playing hockey in North Van. Yup, North Van to Richmond for eats. We are dedicated or completely nuts.

Walking into the place, it was evidently clear that there was no heat. Looks like they were dependent on the hot pots to keep everyone warm. One problem - we were not having hot pot! Thus, we were freezing since it was -5 Celsius outside! I'm sure it is a violation of some sort to not have heat, considering the temperature outside. Since it was not exactly the height of normal Dim Sum hours, there were only a limited amount of items available (many were sold out). Everything came pretty much at the same time, so there was no real order. Therefore, I'll just start with the most important item in the Haw Gow (Shrimp Dumpling). Very large with a slightly soft skin and packed with a combination of shrimp and shrimp mousse, these were actually quite good. I wouldn't say they can compete with the best in town; but they were above average. Too bad I can't say that about the Sui Mai. These were absolutely disgusting. Probably the worst sui mai I've ever had in my life. Normally, the desired texture of the pork would be somewhat chewy with a bounce-like texture. This is normally achieved with a good mix of meat and fat which has been tenderized (sometimes with baking soda). With this one, not only was the meat not tenderized, it was in big chunks of dry meat that was chewy and hard. It was like eating a big piece of shoe leather. To add insult to injury, there was no flavour whatsoever. It tasted like cardboard. Oh, and of the people who think I'm exaggerating, I've tasted cardboard unwillingly when I tried to open a box with my teeth. So I know the taste! LOL... Stay away from these at all costs.

Normally, I wouldn't order the Xiao Long Bao at a Cantonese restaurant because they just don't do it right. However, with the limited selection available, we decided to give it a go. Now, I wouldn't say that the XLBs were good; but they certainly were a lot better than I expected. The dumpling skin was thick; yet it was easy to eat. The filling was actually quite tasty and there was some juice inside, so I'll give this one a passing grade. A little oil-logged, the Shrimp Spring Rolls were not bad. They were sufficiently crunchy; although with every bite, there was a side of grease to go with it. Another variation along that theme were the Fried Bean Curd Rolls. Bean curd skin replaces the wheat wrappers. These are "pan-fried" (more like fried) and served with Worcestershire sauce. Filled with shrimp, much like the spring rolls and greasy as heck, also much like the spring rolls. Next, we had the Fried Eggplant with Shrimp Mousse. Interestingly, they did not cut them up so we could actually share the dish. They did it for the spring rolls and fried bean curd rolls... Anyways, these were alright. The eggplant was a bit overcooked and mushy while there was only a modest amount of shrimp mousse. The black bean sauce was a bit bland and watery.

Another instance of "serves-me-right-for-ordering-it" was the Spicy Wontons. Not a Cantonese dish, I should have known better. By just looking at them, it was safe to assume they were not going to be good. These were neither spicy nor were they wontons. Sure, they look like wontons; but the meat was on the grittier side and they were only somewhat hot. It may have been victims of the cold environment we were subjected to. As for the sauce or shall we say a small dab of it, was bland. Heck, I could taste more the meat than the sauce. #EpicFail. Now for something that was good. We were a bit hesitant to order the Shrimp & Corn Dumplings; but due to our server informing us that the items we had previously chosen were sold out, we had no choice really. To our surprise, they were one of the better items of the meal (better is all relative though!). A mix of crunchy shrimp, sweet corn and ham, these had good texture and a nice balance of flavours.

The next steamer of Pea Shoot & Shrimp Dumplings was also pretty good. Wow, a hot streak! 2 good dishes in a row. Yes, I'm being facetious here. Packed with tender pea shoots and crunchy shrimp combined with a slightly chewy rice flour wrapper, they almost made me forget about the wontons and sui mai... almost. Exhibiting slightly chewier than desired ground pork, the Steamed Bean Curd Skin Rolls were actually not half-bad. Either we were beginning to lower our standards or they were actually quite decent? Lionel Hutz put it in perspective by stating that it was better than a lot of the other dishes we've had so far. Fair enough. Flavour was good with the right amount of oyster-based sauce and the bean curd skin was tender. As mentioned, the only negative thing about the roll was the chewy meat. I get the feeling that they don't tenderize the pork here (like the sui mai). And this was confirmed with the Steamed Black Bean Spareribs. Hey, it looked good when it arrived. Full of large meaty pieces that were devoid of cartilage or fat, in actuality, the looks were deceiving. We found it difficult to gnaw through the excessively chewy meat. Once again, it begs the question: did they actually attempt to tenderize the meat here??? On the positive side, the seasoning was fine. It was a good mix of black bean, garlic and green peppers.

One item that did not elicit much excitement other than Boss Woman was the Steamed Tendon & Tripe. Lionel Hutz and Milhouse gave the "no thanks" look when I suggested we order it. I give them kudos for encouraging us to do so despite their non-participation. Turns out we ended up with the same response when it arrived. The darn things were so overcooked, it resembled the Wicked Witch of the West, melting before our very eyes. It's not good when tendon and tripe actually melt in your mouth like chocolate. Once again, at the very least, the flavour wasn't too bad, leaning towards sweet more than savoury. The last couple of dishes were of the Sticky Rice variety. The first being the traditional Lo Mei Gai (Lotus Leaf-Wrapped Sticky Rice). Normally, there are 2 versions of this particular item. The "old" way is to have one large portion of sticky rice. The "modern" way is to have 3 smaller portions of sticky rice, which is easier to share. Now for the large portion style, it usually barely fits into the steamer. What we got was the larger size version; but it was not very large. Difficult to share and really not that much of it to share either. It was fairly mushy; but it was acceptable for what it was.

Our last item was Pan-Fried Sticky Rice Cakes. Filled with the same pork mixture as the steamed variety, these little discs were not fried very well. Gummy and lacking any crispiness, the whole dish fell flat. The whole thing was a dry, gummy mess. Not pleasing in texture or taste really. Ending the late-night Dim Sum on that note was almost appropriate since the food was incredibly sub-par. It is almost shocking considering that they are located right in the heart of the action in Richmond. Sure, we realized that this was Dim Sum at 2:00am and shouldn't expect much. However, other than a few acceptable dishes, the food was mostly unappealing. For the life of me, I cannot believe that their sui mai was so bad. Asian fusion restaurants make a better sui mai than the one here. If we take into account that they didn't even bother to turn on any heat whatsoever in -5 degree weather, that made it even worse. The service was indifferent; but not rude. So that was somewhat of a positive. As you can see, I really need to stretch hard to find anything good to say...

The Good:
- Late-night Dim Sum
- Inexpensive

The Bad:
- Food is generally sub-par
- The place is a bit filthy
- Heat? What heat?

Nicli Antica Pizzeria

You can practically get pizza anywhere at anytime in Vancouver. From the regular chains to the corner slice joint, there is indeed a lot of choice. However, this "choice" doesn't readily include Neapolitan pizza. No, I'm not referring to the multi-flavoured ice cream. Rather, it is authentic pizza hailing from Naples, Italy. Traditionally, this pizza is thin crust and cooked in a wood-fire oven. The temperatures achieved in this type of oven allows for the pizza to cook quickly and to attain its signature char. The most widely known version is the pizza Margherita. The crust should be crunchy while still chewy and soft at the same time. San Marzano tomatoes are typically used as with buffalo mozzarella. Fresh basil completes the pizza. Not too many places in Vancouver even attempt to make pizza like that. Until now... Located in an up-and-coming section of Gastown, Nicli Antica Pizzeria offers up the authentic Neapolitan pizza experience.

After that build-up, Vandelay and I tried the place out for lunch and naturally had the Pizza Margherita. As evidenced in the picture, the crust was nicely charred in their wood-burning brick oven. Consequently, that is already light-years ahead of many other pizza joints. Add in fresh pomodoro, fresh mozzarella (cow's milk in this case), parmigiano and topped with large basil leaves, this was a very good pizza. Vandelay, who has been to Italy, remarked that this is the closest he's had in Vancouver to the real thing. For myself, I found the crust to be quite good with a nice crunch giving way to a pronounced chewiness. We got the the Diavola for our second pizza. It consisted of pomodoro, parmigiano, fior di latte, sopressatta, basil, finished with chili oil. Similarly to the Margherita except with sopressatta and chili oil, this was a heartier and spicer pizza. This would be a good choice for someone who wanted something more flavourful.

For our last pizza, we had the Funghi which consists of pomodoro, parmigiano, fior di latte, funghi and basil. Once again, it was similar to the Margherita with the addition of mushrooms. As the picture clearly illustrates, the crust on this one was quite a bit lighter in colour and less charred. Hence, with the addition of mushrooms, the pizza got soggy real fast. The earthiness of the mushrooms was welcomed; but the wetness of the crust detracted from the experience. Let's just attribute this to a one-off. Not a hot enough spot in the oven? Despite this, the overall experience at Nicli Antica was a positive one. Sure, it has this post-modern look with a combination of old Gastown and elements of NYC; but don't let the decor fool you, it is authentic Neapolitan pizza. Sure, there are things that could possibly be better. After all, there is nothing perfect in this world... The price of some of the pizzas other than the Margherita might turn some people off; however, quality comes at a price. So, for what it is and where we are, it can be considered pretty darn good.

The Good:
- Authentic Neapolitan pizza
- They keep it simple and do it right
- It's trendy, if you like that

The Bad:
- Somewhat pricey
- Service is good, although not exactly warm and fuzzy

La Brasserie Street

*Cart is now closed*

 As Vancouver's street food experiment enters its second year, there has been the good, bad and the ugly. I think this has to do with the randomness of issuing permits the first time. Apparently, the second round was a bit more comprehensive. I guess we won't know the results until the new carts start appearing on a Downtown corner near you (or not near you, since many do not live or do business in Downtown). One of the newest carts it one offered up by La Brasserie. For those who are unfamiliar, La Brasserie is a popular bistro on Davie which serves up Alsatian cuisine. Simply tagged as La Brasserie Street, there is only one item available. And that one item is the Brass Chicken Sandwich. It is beer-brined rotisserie chicken with gravy and crispy fried onions on a buttermilk bun.

Seeing how there is only one item on the menu, it's easy to guess what I had... The first thing anyone will notice about the sandwich is the plethora of aesthetically-pleasing fried onions. So much so, it somewhat hides the chicken and gravy. But with one bite, the gravy really makes its presence known by slowing dripping down your fingers and hand. For me, I love this, the messier the better. For others, I can see this as a potentially disastrous affair with work attire. Then again, the sandwich comes with a really substantial bag which keeps everything where it should be. As the visuals suggest, the most noticeable ingredient is the fried onions. Texturally, they provide a light crunch and plenty of oniony sweetness. The chicken is merely a bystander for the rich gravy and onions. The buttermilk bun was an easy chew while still holding up to the moisture. All-in-all, a solid sandwich. A fine addition to the street food scene in Vancouver.

The Good:
- Does one thing and does it well
- Fair pricing (considering the nearby competition - Re-Up and Lully's)
- Great location

The Bad:
- The chicken gets a bit lost (but then again, that might be the idea)
- Gets messy, but the wrapper is sufficient in keeping it in

Waffle Window

Attempting to squeeze one last meal in before we left Portland, I woke up early and headed out in search of breakfast. I didn't really tell anyone so I really hoped that Viv and kids realized what I was up to. After all, it sure looked like I ditched them. But in reality, I was just grabbing breaky. Heading just a bit East of Downtown, I ended up at The Waffle Window. Honestly, the name says it all. It's a window on the side of Bread and Ink Cafe that sells waffles. Simple concept but if you think of it, why not do one thing and do it well? Sorta like Nong's Khao Man Gai. When I first walked up to the window, they were a bit busy and it took awhile to be served. No matter really. I wasn't in any rush; however, it was really cold! The things I do for food! And to top it off, the wait was approximately 10 minutes. These waffles better be worth it...

So I ended up getting one waffle for each of us starting with the Three B's for myself. The 3 B's represent bacon, brie and basil. What? On a waffle? And that wasn't all, there was peach jam too. If you think about it, the flavours should technically work. First, the waffle itself was crisp, sweet and slightly chewy. Definitely a Liège waffle, which has chunks of sugar in the batter which gives it a nice crunch. Then add some smokiness/saltiness from the bacon combined with the creamy-umaminess of the brie and herbiness of the basil, you got a good mix. Not sure if the peach jam was all the necessary since the waffle was already sweet.

Viv ended up with the one of their specials which was the Spicy Cheddar Bacon Jalapeno Waffle. The savoury ingredients helped temper the sweetness of the waffle. It had similar elements to the Three B's except with a punch from the jalapenos. The avocado-tomatillo salsa added some cooling while the cheese brought it all together. This waffle had it all: sweet, savoury, smokiness, spicy and tart. For my daughter, I know she likes strawberries. In fact, she loves it so much, she is a big fan of Strawberry Shortcake (the doll and cartoon). So it was without any hesitation that I got the Strawberry and Whipped Cream Waffle. Honestly, they are not shy about piling on the toppings. An inordinate amount of fresh strawberries and fresh whipped cream made this a filing breakfast. No, she didn't finish it. The strawberries yes; waffle no. Lastly, for my son, I know he likes Nutella, so Nutella & Fresh Bananas it was. Well, I removed the bananas though. Sorry, this one was too sweet due to the obscene amount of Nutella, whipped cream and fudge sauce. Remember, the waffle is sweet to begin with. Even he thought it was too sweet. The Nutella waffle withstanding, the rest were very good and with the first 2 being interestingly different. This is another case of something made well which has unique twists all served from a not-so-normal location.

The Good:
- Crispy, sweet, chewy liege waffles
- Creative toppings
- Reasonably-priced

The Bad:
- When the weather is not-so-nice...
- With too many sweet toppings, the whole thing might be sugar overload

H5O Bistro & Bar

Alright, for some inexplicable reason, the food blogging community in Portland is not very active. Okay, let me rephrase that. Compared to Vancouver, there is no other place that has a more active food blogging community. Hence, everywhere else pales in comparison. That is probably why I get media releases for gastronomical happenings in the largest city in Oregon (although I am in Vancouver). I usually ignore them and just delete. Well, what am I to do about them anyways? I just can't get and head over to Portland on a whim to eat (well, technically I could). So when I got an invite to H5O Bistro & Bar from Sarah for a tasting of their new Spring menu, I simply ignored it. It wasn't until Sarah followed up with me that I actually took a look at it. Well, it was smack dab during Spring Break and I was planning on heading to Seattle already... When I mentioned that to Sarah, she convinced me to drive another 3 hours down the I-5. Well, it wasn't that simple really. She sealed the deal when she offered a 2-night stay at Hotel Fifty. You see, H5O is located in the hotel. Fine. That was an offer I couldn't refuse, so I dragged the kids and wife on a 3 hour detour to Portland. Would this be considered a working vacation?

When I looked the place up on the internet, it looked vaguely familiar for some reason. When we pulled up, I realized why. We had stayed at this hotel before when it used to be Four Points by Sheraton. Well, let me say this. The renovations are substantial and the place looks swank compared to what it was before. Previously, the restaurant in the hotel was just there "because". You know those types of hotel restaurants that only exist because they need one on-site. Thus, you could only imagine the food quality... Well, I guess this tasting would determine if the changes were beyond the decor. Now for those haters who would like to point out that the meal is free as with the hotel room, let me make one statement. If you read this blog, you know I'm fair and will speak my mind no matter if the meal costs me $0 or $500. I've personally spent over $25,000 of my own money on food. Much like anything else, I'm sure people can make their own judgment about things, so there is no need to hate on freebies. After all, most "official" media never pay for their food. Hence, do we suddenly consider people like Anthony Bourdain irrelevant because they get comped eats? I'm jus sayin'. I digress.

So back to the tasting... We started with an Amuse Bouche which was a Avocado Gazpacho that was accented with orange & grapefruit segments, sea salt and poppy seeds. It was very refreshing with a nice tang and a hit of salt. Next up was the Asparagus & Garlic which was comprised of grilled green and white asparagus tips, roasted garlic espuma, tonic #5, Parmesan and 20-year old sherry vinegar. Such a simple ingredient; but what a punch of flavour. First of all, the smell was intoxicating. The char on the asparagus gave a smoky flavour while at the same time being crisp. There was a little of everything in this dish including creamy, tart, savoury, sweet and umaminess. Very delicious.

We were presented next with a plate of Sweet Potato Ravioli accented by baby zucchini, cherry tomato, rosemary, sage and beurre fondue. Of course the flavour profile of this dish would lean towards sweet due to the sweet potato. The herbs somewhat balanced it out; but for me, I would've preferred some more savouriness. Again, I do realize this is not the intention of the dish, it's just my personal preference. Otherwise, it was a nicely executed ravioli. After this, the St. Pierre Fish arrived
(also known as a John Dory). Yes, the same one from Finding Nemo. We were eating Dory!!! So Dory was wonderfully seared and served with a side of clownfish... Wait. No it was served with a roasted lemon emulsion, radish, chive, lemon supreme's and lemon mint. The first thing I noticed was the appetizing fish oil smell activated by the sear. The fish itself was flaky and sweet while there was a contrasting crunch from the radish. However, for me, I felt there was too much acid on the plate. I suppose that could be alleviated by not eating it.

After we finished up Dory, we were presented with the Roasted Chesapeake Bay Bass accompanied by a carrot and white balsamic crema, watercress and chamomile tea & honey foam. For me, the thing that did it for me was the crispy skin. With a nice textural contrast to the buttery fish, it was a party in my mouth (especially with the hit of sea salt on top). Unlike some other foams, I could really taste the chamomile tea in this one. It was nice that nothing on the plate interfered with the delicious fish. Sauced tableside, the Muscovy Duck Breast was fantastic. It was served with house-made gnocchi, fennel pollen, tomato and English peas. As for the duck itself, it was cooked perfectly being tender with crispy skin. There was confit thigh meat underneath as well. However, the entire dish as a whole was too salty. The thigh meat itself was salty as with the demi-glace. Add some sea salt and you get the idea. With that said, the English peas helped balance the saltiness to a degree.

For our last savoury dish, it would be the largest and probably the best. The Beef Cheek Wellington was completely stuffed with shredded braised beef cheeks and mushroom duxelles. It rested on mashed potato with heirloom carrots. Normally, this dish would find a rare piece of beef tenderloin in the middle. However, I don't mind the substitution of beef cheek because it was fantastic. It was soft, gelatinous and very flavourful from the red wine, mushrooms and shallots. Furthermore, there was a pronounced meat flavour that was not salty. I also liked that the puff pastry was thin and flaky, which ultimately let the beef cheek take centre stage.

For dessert, we had the H5O "Candy Bar" served with a Thai Iced Russian. Consisting of crispy chocolate, chocolate brownie, chocolate ganache and raspberry mousse, this was like a chocolate millefeuille of sorts. Despite the appearance of sugar overload, it was only semi-sweet. It was definitely rich; but was nicely balanced by the mousse and the candied pistachios. The accompanying cocktail was very light and hence worked with the rich dessert. As I have said again and again, it appears that hotel restaurants are stepping up their game to compete with other fine-dining establishments. Executive Nicholas Yates has been given free-reign to do his food and it shows. This is certainly not your typical boring hotel food.

The Good:
- Expert execution
- A combination of classics with some risk-taking
- Not shy on the flavours

The Bad:
- A tad over-aggressive with the sea salt at times
- Pricey

Legin

Last summer, I did something that was a bit daring. No, I didn't go on a diet. And no, I didn't do a return visit to Kawawa. Rather, I attempted to find respectable Dim Sum in Portland. Okay, okay. Stop laughing. I really did end up finding decent Dim Sum at Wong's King. Of course it doesn't compare to Vancouver; but it did the job. Roughly half-a-year later, I get this comment on the Wong's King post that I really should've tried Legin instead. Also on Division street, Legin serves up inexpensive Dim Sum daily. Well, here we were in Portland once again and well, why not give it a shot. What's the worst that can happen? Famous last words...

So we arrive at the place and headed inside. Wow, for such a relatively big restaurant, the tables were spaced out quite spaciously. Unlike the restaurants in Vancouver, one could actually do cartwheels in between the tables here. On the topic of carts, this place is really ol' skool. From the decor, to the push carts, all the way down to the food. We started with the 2 staples of Dim Sum - Haw Gow (Shrimp Dumplings) & Sui Mai (Pork Dumplings). I would say these were pretty average haw gow. The dumpling skin was quite thick and chewy while the shrimp inside was a little overdone and didn't exhibit that snap texture we normally see. With that being said, it did the job. Normally, the sui mai has some shrimp in it; however, these ones were all pork with a bit of shiitake mushrooms. These were also passable with slightly chewy mild-tasting pork.

What was not passable were the Beef Meatballs. Egads! These were plain terrible. Viv bit into one and gave me a really funny face. She immediately told me to try one. So I did. Wow, these balls were all wrong. Normally, one would expect the meat to be slightly resistant with a bounce-like texture. Here, it was plain mush. Even mashed potatoes have more texture than these balls. But the worst thing about them was the taste. Viv thought they had the essence of hamburger meat. And yes, there was a certain aftertaste that gave off hamburger meat seasoning. My word. These were very substandard balls. The disappointment didn't end there. The Pork Spareribs were also pretty bad. Typically, these are marinated until they are tender with a slight chew. However, these were far from tender. In fact, they were just plain chewy. Furthermore, there was little in the way of flavour to them as well. It was as if they didn't put anything other than salt on them. Sure, there were a few black beans; but there was no distinguishing flavour. Totally missing the garlic on this one.

It didn't get much better with the Shrimp Rice Noodle Roll either. Unlike what I am used to, this rice noodle roll was thick and chewy. Typically, a good rice noodle roll should be somewhat thin and pillowy soft while still maintaining its integrity. This one was so hard, I could barely divide it with my chopsticks. I had to resort to borrowing the kiddies food scissors to cut it. At the very least, the shrimp was pretty good. It was surprisingly cooked perfectly and had a nice snap. Okay, back to disappointment with the Honeycomb Tripe and Daikon. The tripe itself was not cooked long enough; hence it was akin to chewing on rubber bands. I eventually broke it down enough to swallow it; but honestly, that was not fun. Furthermore, it was a bit gamy, which indicates improper cleaning and rinsing prior to cooking. At least that provided some flavour because it didn't have much otherwise. Also devoid of flavour was the Bible Tripe. Yes, I really like tripe and I'll take it any which way, even if it's mediocre. Well, maybe I am going to revisit that belief because the bible tripe was also very marginal. Also a bit gamy, due to a lack of rinsing, the tripe was bland. Furthermore, it was overly chewy once again.

Normally, we get the Spring Rolls for my son since he likes crunchy things. Too bad he only eats the outer wrapper. So Viv and I end up eating the filling. That is not really a bad trade-off since the filling can be quite tasty, especially if it is shrimp. Not here. The filling was very dense. Furthermore, the pork was not really all that tender. We basically ended up not eating the filling my son left behind. Despite this, the outside was fried up quite nicely without being oily. I guess my son got it right this time. Another item the kids really like is Congee. They had the usual preserved egg and salted pork congee in a heated push cart. When we started to spoon some of it out of the bowl, we were wondering where is the egg and pork? It was there; but the egg had totally melted into the congee while the pork was in little bits no bigger than a Tic Tac. This is very similar to home-made congee where everything is boiled together rather than having a plain congee base, then adding the ingredients. However, the picture clearly shows that there is barely any ingredients at all. Might as well call it plain congee. It was a little on the thin side while exhibiting some flavour.

Lastly, we got the Pineapple Custard Buns for the kiddies. There is actually no pineapple in these buns; rather the sweet topping looks like a pineapple when baked. My son seemed to like this quite a lot, so this was not a bad dish I suppose. But honestly. Even for Portland, this is substandard Dim Sum. The experience I had at Wong's King was much better than this. Sure, it is cheaper; but this has to be one of the worst Dim Sum experiences in my life. I do realize that since I am completely spoiled by the wonderful Dim Sum we have in Vancouver, everything else pales in comparison (other than in Hong Kong). With that being said, if we look at the food as a stand-alone, it was poorly executed. Just do yourself a favour and stick with Wong's King.

The Good:
- It's cheap
- Service is quite friendly
- Wide open dining area

The Bad:
- Dim Sum is just plain bad
- Place is a bit dirty