Dim sum–wise, the last decade was a disaster. The few places doing serious spreads were uneven at best; at worst, their uniformed attendants wheeled around carts of gummy siao mai welded to their bamboo steamers, clams drowned in rancid black-bean sauce, and bao bulging with sugary, red-tinted gristle. Thank Buddha it's all behind us now—but only if you know where to... More >>>