The sesame balls filled with sweetened red bean paste are hot out of the fryer — they taste like Chinese jelly doughnuts. The regular dim sum items are all nicely done, but it's the upscale exotica that catches your attention here. The cart with the shell-shaped metallic dishes of seaweed salad also carries a stylish white rectangular plate that holds the incredible combination of sliced sea snails and cucumber in chili oil and vinegar. Don't miss it! You can also order off of chef Hoi Fung's 400-item menu. Try the scallops in garlic sauce steamed live and served in their shells, or the lobster in scallion and ginger. Fung comes from a long line of chefs in Hong Kong, the dim sum capital of the world. And this is dim sum done haute Hong Kong style. Carts roll on weekends, but there's also a dim sum menu available at lunch on weekdays. Readers' Choice: Fung's Kitchen