Shiu Mai dumplings are probably the dim sum that everybody in New York tried first, and the version at 88 palce was at the top of the game - big hunks of shrimp in a nearly meatless meatball sheathed in a wheat wonton wrapper. Dessert is silky fresh douhua "tofu in a light caramel syrup, spooned out from a cart by the woman who hovers around the tables waiting for ther slightest sign that you are not sufed painfully full of steamed black bean pork, taro cake, or shrimp dumplings. When you are served, she stamps your ticket for the eventual accounting.
It's not cloyingly sweet - and of course the head waitress comes by to offer ice cream if you have any room. Which we didn't