I took along my friends Ann, who had never had dim sum before, and Kristen, who loves M+C for their gluten-free menu. When we arrived at noon, the restaurant was almost empty (although I think the holiday weekend had something to do with it). Our waiter gave us little slips with all the dim sum offerings, and we began checking off our order.
First out were the bao, steamed buns with various fillings. I've heard amazing things about the pork belly (in the back of the photo), but it was my least favorite. The braised short rib (left) was tender and tasty, but the soy braised chicken (right) was my favorite, bursting with salty goodness and perfectly cooked meat. The bao aren't huge, but the short rib and chicken both had tons of meat and were pretty filling.
Plates started coming out faster, and we were enjoying every bite. Mama Chang's Pork Dumplings were fantastic - crispy dough with intensely flavored pork without the greasiness inherent in so many dumplings or potstickers. The tea-smoked pork spare ribs (above) were lacquered with a sweet and sticky coating which crisped up all the edges of the meat. The fried rice with pork and pineapple was fine, but I wasn't wild about it. I definitely appreciated the wide range of flavors (and I loved the fried slivers of shallot on top), and the balance between sweet and spicy and savory was on point.
We ended up ordering more than we intended, mostly through some miscommunications with our waiter. So if there's one thing I would do next time, it would be to only ask for a second menu sheet instead of verbally giving an additional order to the waiter. We ended up with 3 of some dishes (where we only wanted 2), and a few things got ordered that we never asked for. It wasn't that big of a deal, though, because everything was delicious and we didn't mind having more of it to enjoy.