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“A Hakka-style restaurant at night, by day this is a nice place to relax over some Cantonese dim sum. You can’t go wrong here with anything that has shrimp in its name, as well as the foil-wrapped chicken, chicken feet, crab claws, and sweet fried sesame balls. Lots of non-Chinese diners are fans, but many of Ton Kiang’s dishes still manage to remain authentic. Service and prices are good, and it tends to be quieter here than in most Chinese teahouses. Lines can frustrate, especially on the weekends, so try to arrive ahead of the rush, which is also when parking is less of a hassle.” —Carolyn Phillips

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