From the partnership of a Hong Kong (via Toronto) chef and a suburban restaurateur, this big, bright, gaudy second-floor banquet hall is the latest of the many new and interesting Chinatown restaurants that have opened over the last year or so, rivaling only MingHin in size, if not execution or tasteful design. It has a deep Cantonese evening menu, but of primary interest is its similarly extensive dim sum selection, available only until 4 PM each day. What strikes me immediately is the quality of the sweets, in particular the baked egg tarts. For a bite so ubiquitous, this little pastry is practically inedible everywhere you find it. At Cai, however, the pastry is light and flaky, the custard warm and smooth, made with love, much like a steamed custard cake; layers of piping hot moist sponge sandwiching bits of mildly sweet papaya. That’s pictured after the jump in the photo taken by the acclaimed Dr. Peter Engler, who was kind enough to share more pretty pictures.