Char Siew Chee Cheong Fong

($3.60) hmmm not that thick or thin texture for skin but at least got strong char siew taste.

Siew Mai

($3.60) got strong prawn aftertaste but v old school style for dim sum.

Hakka Yong Tau Fu

($3.80) hmmm old school style for deep fried tofu with hakka sauce.

Xiao Long Bao

($3.80) old school style for putting foil inside xiao long bao but then soup broth is not that thick.