I have a soft spot for dim sum. Even though dim sum served here in Minnesota cannot compare to those served in Hong Kong, I'd still go for dim sum once in a while to cure my habitual weekend craving. Flavors are often lost in translation; once food is served out of their regular locales with integrity, good enough becomes good.
At Red Ginger, there are dozens of selections served on carts. I was delighted when I could simply use my mother tongue, Cantonese, to order. But you don't need to; simply watch the carts come and go and then point and pick. To help you get started, order Po Lei tea (just because it’s brewed with tea leaves, not tea bags). Among the must-haves: congee with pork and thousand-year-old egg, chicken feet steamed in black bean suace; shrimp dumplings, chicken sticky rice wrapped in lotus leaves, barbecued pork buns, pineapple buns or lau sha bao, steamed bun with a glorious runny duck egg yolk, which both my friends and I agree that it's done better than a lot of restaurants in Hong Kong!
Last but not least, dim sum is a communal dining experience. Have a craving? Call you friends.