This dim sum spot from New York restaurateur Patrick Ru bucks tradition by making dishes to order, then ferrying them to your table by way of a robot. Steamed or pan-fried, the dumplings are divine. Pretty, translucent har gow are plump with sweet shrimp; pleasantly chewy pan-fried pork dumplings come lightly browned on the bottom, filled with savory minced pork, and served with a soy dipping sauce. Beef chow fun is a hearty, pan-fried noodle dish with well-seasoned strips of beef, scallions, red onion, bean sprouts, and jalapeño. Alas, the soup dumplings were sold out when we visited.