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THIS RESTAURANT IS CLOSED Chef Chan Tea House Restaurant Review: The décor may not dazzle and delight, but Chef Chan’s diminutive dishes of dim sum do. Served between 11 a.m. and 2:30 p.m. on weekends, when carts stuffed with selections---some subtle and some scary---pass with an almost frenzied frequency, the ritual attracts both Asian families and Anglo adventurers. The scary stuff consists of the likes of gelatinous chicken feet, but almost everything else should be sampled. Consider the following: slippery noodles with translucent shrimp; delicate turnip cakes; quaking slabs of pale gelatin in colors not found in nature...the selection can be stunning (though the descriptions of the contents are sometimes baffling), the group experience (yes, you should go with a crowd) equally rewarding. Limited dim sum is available from the menu on other days, as are seafood specialties such as lobster and crab from the live tank. Deep-fried squab and mixed greens and seafood cooked in a clay pot are among other offerings, but limited research suggests that the dim sum do trump the ho-hum menu.