Small plates, made to be shared.
We keep the old ritual of yum cha—tea, dumplings, a table crowded with baskets—and let it run late. The carts roll at brunch. The bar keeps pouring long after.
Everything is folded, pleated, and steamed to order in an open kitchen. Come for a quick pot of pu-erh and three baskets, or settle in for a long night of drinks and half the menu.
By day
Yum cha
Weekend mornings, tea by the pot, and steamers stacked three high straight from the kitchen.
By night
The bar
Tea-washed spirits, low light, and late plates until the last call. No reservation needed for a stool.