Ton Kiang is the number one place in the city to have dim sum (served daily), only partially due to the fact that they make all their sauces, pickles, and other delicacies in-house The experience goes like this: Wait in line (which is out the door 11am-1:30pm on weekends), get a table on the first or second floor, and get ready to say yes to dozens of delicacies, which are brought to the table for your approval. From stuffed crab claws, roast Beijing duck, and a gazillion dumpling selections (including scallop and vegetable, shrimp, and beef) to the delicious and hard-to-find doa miu (snow pea sprouts flash-sautéed with garlic and peanut oil) and a mesmerizing mango pudding, every tray of morsels coming from the kitchen is an absolute delight. Though it's hard to get past the dim sum, which is served all day every day, the full menu of Hakka cuisine is worth investigation as well -- fresh and flavorful soups; an array of seafood, beef, and chicken; and clay-pot specialties.

Reservations: Reservations accepted for parties of 8 or more

Transportation: Bus: 38