"Admittedly, this West Valley institution shows the wear-and-tear of 30+ years, but it’s still one of the best places in town for Hong Kong-style dim sum. A multitude of small Cantonese dishes — har gow (translucent shrimp dumplings); char siu bao (fluffy barbecue pork-stuffed buns); turnip cakes; and lotus leaf wraps (stuffed with chicken, pork, mushrooms and sticky steamed rice) — are served from laden carts trundled to each table. The noisy, bustling weekend brunch ends at 3 p.m. After that, customers order from a menu of Americanized favorites featuring crab Rangoon, Mongolian beef, and kung pao shrimp." - Nikki Buchanan
