Kyle W.
Yelp
The name itself does match what the quality of food is. Food is 5 stars. As it was Christmas, most places are closed aside from most Chinese restaurants, so it was fairly busy. There was about a 30 minute wait and you have to be physically present as they only call the numbers inside, and there is no luxury of a Yelp waitlist notifying you or allowing you to join remotely. You order the dim sum by telling the server, even though the menu has boxes you can fill in to submit the order, as they don't even give you a pen to place an order.
Food came out relatively fast, though usually one at a time, which can go both ways. Dim sum tends to come out in batches, multiple dishes at a time, for variety and ease of sharing and faster, but having one at a time means the dim sum is warmer and fresher. We got the usuals like har gow and siu mai, as well as sticky rice in lotus leaf, baked BBQ pork bun, bean curd, chives dumpling, and meat ball. The har gow is on the smaller side but the har gow is made in a way that resembles the ones I grew up with. Additionally, the shrimp is fairly fresh. The siu mai is also very solid and similar to the classics I had before. The sticky rice did not have as strong of a flavor as they double wrap it (the rice does not stick directly to the lotus leaf) but it is easier to take out. The baked BBQ pork bun is good - it did not have the glaze that sticks to your teeth which I normally dread, and there is not much fat inside which I prefer. The bean curd roll is in soup form, which is a little different to the thicker sauce I am used to, but it is delicious and refreshing. The chives dumpling and meat ball were fairly standard and nothing outstanding.
Aware that dim sum restaurants have "bad" service, which require flagging servers for requests, service here is laughably worse than that in the sense that it takes an average of 3-4 times of flagging the server and repeating our requests to have it fulfilled, wasting at least 20-30 minutes of our time, which brought my rating down. Usually, at larger dim sum places with more people dining but similar number of staff, this isn't even an issue, so there wasn't really an excuse that they are understaffed.