This highly anticipated dim sum superstar—Michelin-starred and Hong Kong born—draws eager crowds willing to wait in line, but we had no problem getting seated on a Monday evening. We loved the barbecue pork buns, baked not steamed, so that the bread is crisp, with the gentlest hint of sweetness, and stuffed with chunks of five-spice pork. Heartwarming and satisfying, the wonton noodle soup is a generous bowl featuring wontons stuffed with minced shrimp and sprinkled with green onions (a liberal addition of chile oil delivers oomph). We enjoyed the steamed pork dumplings with shrimp but decided that the recommended steamed beef must be an acquired taste; we found the pulverized texture odd and the flavor lackluster. We finished with the ping-pong-size lava custard sesame balls, crunchy on the outside and filled with warm, golden custard, like an egg yolk. This is a spare space with no-frills presentations, and the service is kind but disjointed.