Dim sum and hot disheswith unexpected combinations.

Duck, chestnut and fig meet inside one dumpling; pork siu mai combines water chestnut and shiitake with salmon roe. The techniques remain recognisable, while savoury and sweet flavours and contrasting textures make the fillings less expected.

You can order individual dishes or a sharing menu. Mixing fillings and steamed and pan-fried preparations brings variety; moving from cold dishes to dim sum and then hot plates gives the meal a sequence. The small portions make sharing easy.

Aubergine and tender pork belly take the meal beyond dim sum. Pork belly comes with dark soy sauce and greens, while ribs are paired with soy, honey and coriander. Richness and sweet-savoury seasoning retain a Chinese foundation in a lighter presentation.

Prawns with wasabi mayonnaise, mango and orange zest offer another combination. Broccoli with barbecue sauce, spinach with sesame sauce and crisp tofu with Thai basil give vegetables and tofu their own place at the table.

On Wrangelstraße, the dimly lit room has an open kitchen, long tables and smaller ones. Wine and cocktails accompany an evening that can stretch out over several plates. The mood is relaxed, with the attention to food that suits a planned dinner in Kreuzberg.

Come with room for an unfamiliar combination. Start with a dish you recognise, then compare it with something less familiar as plates pass between friends. The pleasure lies in discovering how a filling or sauce changes a familiar form.