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Whatever the case, in addition to an extensive menu of Japanese appetizers, entrees, sashimi, and sushi—including nearly 50 varieties of maki—there's a brief dim sum menu with classics like dumplings, steamed buns, and wontons. And it is brief: fewer than a dozen offerings, about a quarter of which consist of various types of shrimp dumplings (we got the ones listed only as "shrimp dumplings," but I'm pretty sure they were har gow). This isn't the type of place that has carts of dim sum touring the room; the restaurant is pretty small to start with, and there weren't more than a half dozen other customers the Sunday afternoon we were there.
Still, the dim sum was pretty decent, and very reasonably priced: $3 per order gets you four fat dumplings (or a comparable amount of whatever else you might choose from the list). Xiao long bao, or soup dumplings, are notoriously difficult to make, but all of ours arrived intact, with the soup still inside the tender dough and a flavorful ball of pork, shrimp, and veggies in the middle. The shrimp dumplings were a little bland, but the wrappers were silky, and a quick bath in the dipping sauce more or less solved the problem. The one dish that suffered from poor cooking technique was the pork bun: most of the bun was fluffy and soft, but one side had dried out; still, the pork was well-seasoned and nicely spicy.