"We quickly ordered dim sum to ensure we had enough time to make our flight. The menu features photographs along with the names of the dishes written in English and Chinese calligraphy. I appreciated the eco-friendly touch of using erasable markers to circle our selections, allowing the menu to be wiped clean for future use.
We began our meal with their recommended house green tea, and each of us received our own pot, which was a nice touch. Highlights included the har gao, which was excellent, and the shrimp rice noodle (cheung fun), which is a must-try. The Chinese broccoli with oyster sauce was also a favorite, though I wished for a bit more sauce. The sticky rice wrapped in lotus leaf was perfectly portioned for two people, combining great flavors. The addition of American bacon was unexpected, but I would order it again.
The bean curd skin rolls stuffed with pork were another favorite, and I would definitely order those again. The curry beef tendon was particularly delicious—the flavorful curry sauce made me overlook the fact that some pieces weren’t as tender as I would have liked. I would order this dish again as well. The pan-fried chive dumplings were filled with plenty of chives and pork, but my dining companion missed having shrimp in the mix. The pan-fried daikon cake looked and tasted great but had a somewhat jello-like texture that was a bit off-putting.
A standout item was the steamed chicken feet, which I would always order again—the flavor more than made up for the lack of sauce. Overall, I truly enjoyed our dim sum lunch in Albuquerque. The staff was warm, welcoming, and attentive. I was so focused on the dim sum offerings that I didn’t even notice the other side of the menu, which featured fried rice, soups, chow mein, chow fun, rice plate combos, and more. When I return to town, I plan to explore those items, including beef chow fun and combination rice plates, or perhaps try more dim sum options like steamed pork ribs, pork porridge, or sweet custard baos!"
