We arrived at 11:45 am and were pretty much the first to be there. During our time it never got hugely busy with about half a dozen dining groups at most so it was a lot calmer than other yum cha experiences. No Chinese people either though so perhaps it loses points on authenticity?! Anyway, we found the service pleasant enough. Our teapot was filled regularly and the food came round enough.
I asked for steamed sticky rice and Peking duck when we sat down unsure if these items would come round and the waitress did bring us sticky rice later on although no one else got it.
Dumplings are all fairly mainstream and there's enough to keep us interested. Some favourites didn't appear though like cheung fun, egg tarts and custard buns but I guess being quiet and catering to Western crowds probably has a factor to play.
Stand outs were probably the spring onion pancake which was tasty for a veggie dish and the chive dumpling was pretty good too. The sesame prawn toast was plump of prawn which is a good thing and I liked that the sweet and sour sauce was already on the table.
Steve still prefers Shark Fin House; I'm probably the same mainly because of the lack of choice but I did like the calmer environment and I didn't notice any MSG overuse. Sometimes I feel a bit full and heavy and thirsty after yum cha because of the quality of the meat in the dumplings and MSG but I have to say there was none of this after today's experience.