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Tao Tao House

Chinese$$

In this polished dining room of dark wood, high-backed chairs and double-clothed tables, yum cha is an unharried affair. Helpful waitstaff trundle stainless-steel trolleys of plump prawn dumplings, flaky char siu pastries, and squishy fried eggplant stuffed with prawn mousse. Beyond the lucky-dip delights of the trolleys, you can order plates of tender Chinese broccoli or Peking duck by the piece. Come in the evening for the full a la carte experience, where Cantonese classics include steamed scallops with ginger and spring onion; and tender quail in a fiery, sticky sauce.

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