Lam's Kitchen

Start with the dim sum selection and the differences become clear: shrimp har gow, pork soup dumplings, and shrimp-and-chive dumplings offer distinct fillings and wrappers. Rice rolls come with shrimp, barbecue pork, or beef, while lava buns and green tea sesame balls extend the selection into sweeter territory.

The larger plates include braised pork belly with preserved vegetables and spare ribs cooked with taro and coconut sauce. Seafood has its own substantial section, with Dungeness crab and lobster prepared Hong Kong style or with ginger and scallions. Cumin-seasoned lamb is also on the menu alongside the Cantonese dishes.

Weekday lunch combinations provide a relatively inexpensive way to try dishes such as black bean chicken or eggplant in garlic sauce, with rice and a spring roll included. Dinner plates are generally moderately priced, with specialty seafood costing more. Service pauses between lunch and dinner, and Tuesday is a closed day.