Chao Jang

Xiao long bao, boiled dumplings, jade shumai and pan-fried soup dumplings: Chao Jang’s dim sum menu makes it easy to pick a few different things, whether you fancy steamed or pan-fried bites or want to choose your filling. The xiao long bao come in portions of 3, and the menu describes them as generously filled with soup. Boiled dumplings are also available in portions of 3, with a wide choice of flavours: plain, celery, garlic, chilli, prawn and shiitake mushroom. The jade shumai have spinach paste kneaded into the wrappers, while the pan-fried soup dumplings have a chewy skin that holds the broth. It is a varied line-up for a meal built around dim sum.

One diner paired boiled dumplings, jade shumai and xiao long bao with seafood medicinal soup, enjoying a little of each. Everything can be ordered à la carte, making it easy to choose individual dishes for a second stop of the evening or a meal where you want to try several things. One visitor found the xiao long bao wrappers a little thick and the serving temperature different from what they had expected. If you are hoping for piping-hot soup, the menu description may be a useful guide; you could start by ordering a few different dim sum dishes.

For something more substantial, mapo tofu is another option. A returning diner described it as a dish with Sichuan-style heat balanced by the mellow flavour of tofu. The lunch dishes may change, too, so you might find a different flavour to look forward to at lunchtime.

For dinner with a group, there is also a Taiwanese hot pot course that includes dim sum. It comes with two broths: mala seasoned with Sichuan peppercorn, and a white broth with ginger, served with three kinds of dipping sauce. One diner who tried the course said the spice was not too strong and appreciated the generous amount of vegetables. It is a good format for a meal spent moving between the two broths.