Been there recently to try the Dimsums & Baos as part of their food festival where I tried a couple of their signature dishes from the menu. Loved my Chicken dim sum as Shangai Chicken Dimsums that are made with stuffed mince & pickled ginger. Not a big fan of veg versions, But enjoyed Edamame truffle that is stuffed with edamame paste.
Baos are pretty huge when compared to the sizes that I had in other restaurants. Here are the Bao's are generously stuffed & huge. Tom Yum Xiaoling bao is a surprise as it is presented in Dimsum's way in a big basket.
Ended my meal with Buddha's Fu which is the signature dessert of China Bistro. Panna cotta topped with caramel sauce has a good story behind which is explained by the staff. #Must Try