When golden brown, flip each shrimp toast to the other side and cook for one minute.

Just ordinary, though, were the somewhat greasy shrimp toast, the tasteless scallion pancakes and the lobster roll.

First the good news: the shrimp toast is the best I have tasted on Long Island.

A better choice is the spicy morsels of roasted pork served on shrimp toasts lined with fresh squid.

Spring rolls are just what you'd expect, but shrimp toast is given a slightly different twist here.

The pork-filled spring rolls lacked freshness, as did the fatigued shrimp toast.

Earning high marks, too, were the crunchy shrimp toast and the very light, vegetable-laden spring rolls.

The shrimp toast is high but rubbery.

The other was a special of shrimp toast.

All of the dumplings pass muster as do the greaseless shrimp toast and the noteworthy spring rolls.