This handsome import, part of a chain originating in London, offers a sleek and shiny setting, with bright accent colors and an open kitchen. We stuck mostly with the touted dim sum, with mixed results. Favorites included adorable little “roasted duck pumpkin puffs” filled with tender meat; pan-seared vegetable dumplings; and shrimp and chive dumplings, all served in three or four pieces for sharing and dipping in soy and chile sauces. The dim sum staple char siu bun had the requisite puffiness, but steamed pork ribs in a black bean sauce proved unpleasantly textured and tasteless. We fared well with our one entrée, a luscious pile of stir-fried ribeye strips, coated in black pepper and nicely set off with an order of airy egg-and-scallion fried rice. Our server was competent, but we saw some confusion elsewhere.