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My family got to know this stall because of the owner strong Hong Kong Ascent. Once we walked by this stall and overheard this uncle talking to his wife (auntie who helped to take order), my dad immediately identified with his strong ascent and decided to give this stall a try. .
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Mountains of steam baskets stacked around the kitchen and only a little space leave at the counter for the uncle to make his dim sum. (Which reminded us so much of stalls in Hong Kong) .
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They started preparing his dim sum from 6am and began selling from 11am. A trick we always did was to take a number card at 10am while we were having other stalls for breakfast. So by 11am, we would be the first few, and "tabao" them for tea break. When you are first time having their char siew bao, do be careful of the lava hot char siew filling. .
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Side note: if you want to test the skill of the dim sum chef, order the three signature dim sum - char siew bao, har gau and siu Mai. #Hawkerpedia