Tuang by Chef Yip

Chef Yip Yun Keung spent years running the Cantonese kitchen at the Shangri-La's Shang Palace before moving to a warehouse space on Soi Charoen Krung 89, where he serves dim sum of serious hotel pedigree at prices that make the queue entirely understandable.

The har gow (steamed shrimp dumplings) comes with plump, snappy prawns inside translucent skins so thin you can almost see through them. The cheong fun (fresh-steamed rice flour rolls filled with shrimp or barbecued pork) are silky and clean; the fried taro puffs are crisp and beautifully layered; and the salted egg custard buns arrive soft, pillowy and molten-centred. There is always a queue. That is simply part of the experience.

Dishes to order: Har gow, cheong fun, salted egg custard buns, fried taro puffs.

Price range: B60-100

Soi Charoen Krung 89, Bang Kho Laem. Open Tue-Sun 7am-3pm