Har gow are elegant steamed prawn dumplings with a glossy, translucent skin and a juicy filling scented with ginger and sesame oil. When made well, the wrapper is tender yet pleasantly chewy, enclosing sweet prawns and crisp bamboo shoot in every bite.

These small Hong Kong-style egg tarts have crisp, buttery pastry and a glossy, gently set custard with a light vanilla aroma. They are simple, elegant, and especially delicious served warm, when the contrast between flaky shell and silky filling is at its best.

This taro cake is soft and savory inside, with fragrant bites of dried shrimp, Chinese sausage, and spring onion in every slice. After steaming, the pieces are pan-fried until golden, giving the outside a delicate crust that contrasts beautifully with the dense, silky center.