Chef Chi Cheung Wong, a veteran of the Michelin-starred Shang Palace, orchestrates a sophisticated Hong Kong-influenced menu at Steam Bar that transcends traditional dim sum boundaries. The signature Black Pearl hakao arrives submerged in a creamy sesame broth, where the delicate translucence of the wheat starch skin yields to a snap of ginger-infused prawns and Thai basil. Texture is a primary focus, evidenced by the Hong Kong Streets siu mai, which juxtaposes tender pork and chicken with the unexpected pull of smoked scamorza and the crunch of toasted peanuts. Aromas of star anise and cinnamon waft from the Little Hanoi beef dumplings, a clever nod to pho aromatics. The Fan Ko Royal showcases technical finesse, featuring a vibrant red rice wrapper encasing a luxurious filling of lobster and prawns. Each basket is a study in flavor balance, from the earthy taro and rhubarb of the Blue Lotus to the fermented depth of miso-saté glazed aubergines.