Why go: More than six dozen dim sum dishes turned out by a kitchen that rarely has a bad day. The dim sum is delivered via metal carts that zip around the large dining room at NASCAR speeds. (The rest of the menu, with its many budget-busting seafood dishes, is too expensive for Cheap Eats—and ordinary besides.)
What to get: Mushrooms and sticky rice wrapped in a lotus leaf; sweet, pan-fried turnip cake; any of the steamed, baked, or puff-pastry buns stuffed with barbecue pork; clams with black-bean sauce and jalapeño slices; chive-and-shrimp dumpling.
Best for: A leisurely brunch.
Insider tip: Weekends are a madhouse. To avoid it, drop by weekdays from 11 to 3 for a less frenzied dim sum experience.
Open daily for lunch and dinner.
See all 2008 Cheap Eats restaurants
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
