Quickie dim sum

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It's been a while since we were last at Ho Hung Kee (何洪記) a visit, and it seemed appropriate that we hit the place today.

Rice noodle rolls filled with twisted cruller (香脆油條腸粉) - these days I'm a little sad that the crullers are no longer as crunchy as they used to be, but this is still one of the best versions in town. Must.order.

Shrimp and baby shoots dumpling (翡翠菜苗餃) - always good balance between the green veggie shoots and the shrimps.

Dumpling in Chaozhou style (潮州蒸粉粿) - I love these for their crunch, thanks to peanuts, bamboo shoots, Chinese celery, and water chestnuts.

Blanched kailan with oyster sauce (蠔油芥蘭)