I've been meaning to try this place since last fall, and when I finally got there, the owners had changed the name to Hoi Cin and apparently had added a special menu of "new-style" Chinese dishes. While I was after the traditional Hong Kong fare I'd heard about, we did find one dish on the new menu that seemed interesting. Simply called "Bailing Mushroom w/ Mustard Greens" in English, the Chinese name for the dish used the character for "abalone" twice. I asked the server about how abalone was used in the dish, but got an incoherent answer and a shrug. Still, curiosity made us order it and it turned out fantastic. Large slices of some kind of mushroom looked like thin slices of abalone, and they were flavored with some sort of abaolone stock. The mustard greens accompanying them were shockingly fresh and meaty, and perfectly cooked to a firm yet giving crunch. $9.50.
The Har Gow were a bit small, but the wrappers were impeccable -- neat, tight, perfect al-dente texture and rather strong -- while the shrimp, etc. were perfect. 5 for $3.95. Hoi Cin is likely to be a very good place for a dim sum brunch.
The Prawn Wonton Soup contained only huge wontons containing succulent pork highlighted by a few shrimp. These are actually fairly large meatballs, with the wrapper thrown on for good measure. The soup stock was marvelous. $4.75.
Pork and Bean Sprout Pan-Fried Chow Mein was a bit on the small side, but was generously laden with strips of soft juicy pork. $6.45.
While this type of Chinese restaurant is fairly common in the Bay Area, it is hard to find such good Chinese food in Sacramento. For that reason, a meal at Hoi Cin will certainly be worth the trip.