Dumplings filled with bamboo shoots, black fungus, minced pork and prawn on a plate of noodles served with a house-made sauce mix of oyster sauce, soy sauce and lard oil.

Dumplings are large and plump with added bamboo shoots and fungus that gave a crunchy texture. The noodles were done to a springy bite but fell short in texture when it starts to get a little clumpy over time. I would recommend pairing it with chilli as the sauce lacks flavour. I would reconsider another visit if there is no queue and happen to be around the vicinity or else I don’t think it’s worth the long waiting time 》$5