Tim Ho Wan Samseong 팀호완 삼성점

Most dim sum baskets hold three pieces, which makes a party of three the easiest way to share widely. Har gow are all springy shrimp, and siu mai pack pork, shrimp and mushroom with plenty of juice. Tofu-skin shrimp rolls are crisp and salty, and Sichuan-style wontons come in a spicy sauce. The char siu bao bun is sweet enough to work best as the last bite, and noodle dishes divide opinion. Ordering is through a table kiosk and plates come out fast, though the room gets hectic right after the afternoon break when reserved tables arrive together.