This was my first time trying dim sum at Brothers Restaurant. We arrived on a Sunday evening at 6 PM, and even without a reservation, we were able to get a table for two, although it was a bit cramped. We had to make sure there was enough space for the dim sum carts to pass by.

The business was thriving, and the carts would come around asking if you wanted anything from their selection. The carts offered hot savory items like siu mai, cold dishes, and desserts. Some items were kept warm, while others were not.

At the beginning, they would ask you what kind of tea you wanted. You could choose from jasmine, Pu'er, or oolong tea, and once you finished, a server would come by to refill your hot water.

We initially ordered one dish, but the server may have been too busy and forgot about it. By the time we almost finished the dim sum from the cart, our dish hadn’t arrived, and when we asked the server to check, we learned it hadn't even been prepared. We ended up canceling the order.

The best dim sum we had was the seafood roll wrapped in tofu skin; it was perfectly salted and served hot, and both my friend and I loved it. The turnip cake, although cold, was also quite good. The deep-fried taro with honeycomb was tasty; it was filled with minced meat seasoned just right, but it was really large and filling, almost too much to finish. I'd recommend eating it while it’s hot for the best experience. The soup dumplings were freshly made upon order, with thin skin that had broth inside. They were good, but the broth was a bit salty, which was unfortunate.

The deep-fried water chestnut cake needs to be ordered from the server and requires a bit of wait, but it’s worth it; it was delicious. The mango sago was okay, but it felt less authentic.

The shrimp rice rolls were the last few left according to the server, so I quickly grabbed a plate but was disappointed because they were cold and tasted mediocre. The steamed ribs in black bean sauce were quite salty when eaten alone.

Overall, dim sum was quick to eat and reasonably priced, but the dining environment and service quality were just average.

My personal favorite is Hong Kong-style dim sum, which is a place I've been eating at since childhood. The flavors have always been familiar and consistent. It’s one of the few places left with a traditional dim sum cart service. The environment is bright and clean, and many of the staff members are experienced employees, with at least a decade of service, and if I'm not mistaken, several have been there for over twenty years—one indicator of a good business.

As for the dishes, the taste hasn't changed from before (though there might be occasional exceptions, like the baked cabbage this time, which was very bland, but it doesn't affect the overall experience). The crab roe siu mai, chicken feet, pork ribs, fresh shrimp rice rolls, tiger skin rolls, savory dumplings, turnip cakes, sesame balls... these are all must-have dishes, with at least two servings each time. Personally, I think this is the essence of Hong Kong-style dim sum; it’s incredibly delicious, and there's an endless supply of fragrant tea. I'm almost salivating just thinking about it, haha!

#Open during the New Year
Normal business starts from the first day of the New Year.