Created after a family feud by Brother Seven from the Fook Lam Moon empire in Hong Kong, this is an upscale dim sum house that has long since stepped out of its origin story and into its own authority. It's classic Cantonese cooking done with discipline and pedigree, especially at lunch, where the dim sum lineup shows real technical confidence. Shrimp dumplings arrive nearly translucent, baos are soft and restrained rather than oversized, and the kitchen largely avoids gimmicks. Prices skew on the higher end -- around 60-100rmb per dim sum basket and 400-600rmb per person if you order properly -- but the quality mostly justifies it. The much-talked-about crispy-skinned chicken (295rmb for half) is undeniably pricey, but still one of the safest bets on the menu.