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"Inside the plaza's first and largest restaurant, I found a bustling Cantonese banquet hall where you might hear a neighboring wedding and have to battle for a lunchtime seat; the dim sum menu delivers generous portions of classics like juicy har gow (shrimp dumplings) and cheong fun (steamed rice rolls) filled with barbecue pork or beef and cilantro. At dinnertime I asked about the freshest live seafood, which can lead to steamed fish with curls of scallion and sweetened soy sauce or crab stir-fried with ginger." - Anthony Shu