Tao Tao House

In this polished dining room of dark wood,high-backed chairs and double-clothed tables,yum cha is an unharried affair. Helpful waitstaff trundle stainless-steel trolleys of plump prawn dumplings,flaky char siu pastries,and squishy fried eggplant stuffed with prawn mousse. Beyond the lucky-dip delights of the trolleys,you can order plates of tender Chinese broccoli or Peking duck by the piece. Come in the evening for the full a la carte experience,where Cantonese classics include steamed scallops with ginger and spring onion;and tender quail in a fiery,sticky sauce.