MICHELIN Guide’s Point Of View
Dim sum is a well-orchestrated dance at this boisterous hall, where small crowds wait for a spot at one of the large round tables for an indulgent weekend brunch. Steaming carts roll by and waiters ferry trays briskly into the red dining room with shiny gold accents. Service is quick but helpful; the constant clatter of chopsticks and rollicking groups are part of the fun. Eyes can guide the ordering when it comes to the dim sum carts, stocked with authentically prepared bites. Try the plump shrimp siu mai followed by rice noodles wrapped around crunchy whole shrimp and doused in a sweet-salty soy sauce. Snappy, stir-fried green beans are addictively crunchy. Don't miss the Singapore mei fun, a mound of vermicelli noodles with shrimp, pork and scallions.