01 · THE CRAFT
Everything is made in-house
Every morning, well before opening, our team of chefs is already in the kitchen. While Brossard and Pointe-Claire are still asleep, the steam is rising: hargao dough is being worked, fillings folded, rice sheets poured one by one. Everything on the dim sum menu is made here, by hand — nothing arrives frozen from a supplier.
Dim sum is an art that passes down slowly. A chef needs at least ten years of experience before they can carry a restaurant's production alone: dough is judged by touch, steaming by ear, the pleat by eye. It is physically demanding work — on your feet before dawn, hands in flour for hours — and it draws fewer and fewer of the younger generation.
Which is exactly why we hold on to it. Every basket that reaches your table carries years of repeated, corrected, transmitted gestures. When you bite into a hargao whose translucent wrapper holds without tearing, you are tasting that craft — a trade we refuse to let disappear.
Dim sum is served every day, 10 am to 3 pm, at both locations.