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Shrimp dumplings and other dim sum dishes from China's southern region are served daily from opening to 4 p.m. at this second floor Chinatown eatery from former Phoenix chef Xi Lin. From noon to midnight, you can also order entrees like Cantonese fried chicken and beef with pan-fried rice noodles or egg drop soup with tofu. The menu features a special focus on seafood items, ranging from $20-$40. There's no doubt the food is fresh: Patrons can pick their crab, lobster or other item from one of six 40-50 gallon tanks in the dining room, and it'll be prepared on site. One thing you won't find: Cocktails. The eatery is BYOB for now but is in the process of getting a liquor license.