I've now been here three times in the last month (purely in the interest of science of course) and think it's the new local champion. I've had hargau twice, shiu mai twice, sticky rice twice, Har chuen fun (shrimp long rice noodles), bean curd skins stuffed with pork, wu gwok (fried taro ball) and stuffed eggplant. Each of these have been the best versions I've had in Boston, plumper fresher and more generous than at the other contenders. The eggplant may be the best I've had anywhere. It's not something I normally order but all the tables of veterans had this item. Bubor cha cha is not as refined as dim sum in Toronto or Hong Kong and they don't have anything unusual but would not be out of place in either of these locales and I think this is high praise. I also appreciate that I've easily gotten a table each time.