Their Har Gau (Prawn Dumplings) has no flaws, so to speak. Thin, translucent & pleated skin, enveloping around a dense filling with moist, succulent and almost crunchy prawnS, the combination of flavours is almost intoxicating (for a prawn lover, at least). Of course there's the scallions, water chestnut (if I remember correctly, sorry I gulped the morsel whole!) and seasonings that rendered every bite a delight.
The other favourite of mine is the stuffed brinjals with fish paste, a type of Yong Tau Foo commonly served with noodles. Of course these are not true blue dim sum, but Foh San does their stuffed brinjals really well. The accompanying sauce (a mixture of soy sauce, and Lea & Perrins, I think) omits the need for chilli sauce.
This was very good, served with no sauce, but sprinkled generously with sesame seeds, and garnished with fried shallots and chopped scallions. Very tasty, fresh, and rightful combination of fillings.