This Soho branch of the dim sum chain is one of eight now in London, and a solid example of why this group seems to still be doing so well. It's somewhere that works well as an accessible introduction to yum cha - before you get to the tripe, the chicken feet and the duck tongue.
Most of the dumplings here are steamed, with recognisable options including chicken and cashew nut, scallop and shiitake, char siu (barbecue pork in a fluffy white bao) and har gau (king prawn and bamboo shoot in a translucent dough). Expect, too, baked roast pork puffs, griddled spinach and mushroom dumplings and even gyoza, for a slice of how they do them in Japan.
See the menu here.