With marble-topped tables, old-fashioned lazy Susans and the fish-motif blue-and-white bowls, this Cantonese-style claypot restaurant exudes a 1960's vibe. It’s more than just short-grained, fish-stock based ginseng chicken with wolfberry congee that’s been added to the menu; six variations of dim sum and snacks like crispy bun with butter and kaya are also served throughout the day now. The fluffier-than-most youtiao (dough fritter) is freshly made every day on the premises.
Main courses $6-$17.80; dim sum $1.20-$3.50