Who to take: Small groups. There are none of the big, round tables with a lazy Susan in the middle. There are tables big enough for six, but larger groups are advised to call ahead to check if there's space.

What's hot: Most dim sum restaurants are huge, busy places that can be rather intimidating unless you have someone with local knowledge to read the menus and do the ordering. At Dim Dim Sum, the process is simple. The menu is a photo album with all the dishes grouped into sections. There are separate sections for steamed items, rice flour rolls, fried and baked items, rice, desserts and others.

You also get an order form in English or Chinese as required, which you mark and hand to a member of staff. Once the order is placed, the list is returned along with a list of your orders. As each one is delivered, it's crossed off the list. If you want more, you just simply repeat the process.

All the popular dishes, such as har gau (shrimp dumplings), siu mai (pork dumplings with crab roe) and char siu bao (barbecue pork buns) are here, along with a few less familiar items. What's more, all dishes are prepared to order.

Highlights include the delicious, fried stuffed eggplant and the crispy rice flour rolls with shrimp. If you are looking for something a little more filling try the minced beef on rice with fried egg or the chicken and mushroom on rice.

At the sweeter end of the menu, the muscovado sugar steamed sponge cake is delicious, but the pineapple buns, a yummy, doughy exterior enveloping chunks of pineapple, set a whole new benchmark.

Tea is served the moment you sit down, and the usual selection of soft drinks is on offer, plus hot or cold organic soya milk.

What's not: Sometimes you need to call out to get the staff's attention. In such a small, quiet place, though, everyone knows you are ordering more.

Cost: Everything costs between HK$19 and HK$27. HK$150 will feed two people handsomely.

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