Bigger and better known -- as well as, for sure, better looking -- Tropical Chinese just a few blocks away is a tough act to beat when it comes to dim sum, China's traditional teahouse lunch/brunch. But although Tropical's dumplings and other "small plates" are mostly just as tasty, casual Kon Chau rules when it comes to authenticity. Truly serious fans can even feast on chicken feet (the trick is to notmunch but suck the things like lollipops, concentrating on the fabulous black bean sauce rather than the tiny toenails). For the rest of us, there are over 60 steamed, stir-fried, stewed, or grilled selections, some sweet but most savory, with dumplings predominating: delicate steamed cilantro-spiked pork or shrimp har gau, wrapped in near-transparent pasta; more substantial large round raviolis stuffed with shiitakes, shrimp, and Asian garlic chives; addictively chewy cheoung fun, super-succulently sauced rice noodle crêpes filled with beef, pork, or shrimp. Especially impressive are hard-to-make holiday items like taro and turnip cakes, but even the simplest congees (variously flavored rice porridges) and roast pork or Chinese sausage buns seem more skillfully made than at most places in town ... or in New York, San Francisco, Vancouver, possibly even Hong Kong.