A humble dimsum place, but delicious

Whenever I suddenly crave dimsum, I invite everyone to Dimsum restaurant at 45A/1 Ngo Gia Tu Street. The restaurant is tucked in an alley but has plenty of parking. Afternoons are especially crowded with customers, so it's better to skip this time if you want to avoid running out of tables or waiting too long.

Going with a large group of friends, colleagues, or family is truly practical because you can order a full table of various dishes to enjoy as many items as possible from the restaurant. The prices here are around 50k per plate, with each plate containing 3, 4, or 5 pastries. I think the price is reasonable for the quality, not overpriced at all.

The dimsum here is mainly shrimp-based. The dishes I've tried and would definitely order again next time are these:

Fresh shrimp har gow: a thin wrapper with a filling of fresh, sweet, and delightfully crunchy shrimp. A light, piping hot dish that's never chewy or tough.

Shrimp and pork xiu mai: plump meatballs made from firmly pounded pork and shrimp, seasoned just right. A light dip in mild soy sauce is all it takes to win anyone's heart.

Golden custard bun: inside the soft bun skin is a rich, creamy salted egg yolk filling that gently oozes out, smooth and delicate. The sweet-savory balance is harmonious without being overwhelming.

Steamed chicken feet with a cold drink: chicken feet steamed until tender, soaking up the seasonings and the distinctive soy sauce aroma, paired with a carbonated drink or something light with a hint of alcohol—it feels refreshing, kind of like you're hanging out at some casual little bar.

Steamed chive dumplings: inside the wrapper is a lush green chive filling, offering a light, refreshing flavor that helps ease the heaviness after enjoying shrimp, pork-filled, or fried dishes.

Steamed shrimp cake with mushrooms: sweet and fresh-tasting, it's a dish I always have to order together with shrimp dumplings every time I visit the restaurant.

Wonton noodles & BBQ pork noodles: This dish here isn't exactly impressive, but it's still nice to order 1-2 bowls to share, just to get some soup and warm up your stomach.

The fried dishes here are a bit greasy/heavy since they have a batter coating and need to be deep-fried in a lot of oil. If you're going in a big group, it's better to order and share, with each person eating just half a piece or one piece — that amount is just right.

I also noticed the place has phá lấu (Vietnamese braised offal stew) that's pretty good as a snack. As for xiao long bao and char siu bao, I haven't tried them yet, so I'll give them a try next time to see how they are.