OK, you’ve strong-armed me into a more substantive response. I assume when you come here next you’d like something to compare against NYC, and I’ll use JF as a reference point (in the comparisons below, Winsor is W and Jing Fong is JF):
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All standard dumplings (har gau, siu mai, etc,):
I have to give it to JF on balance (see above). -
Turnip cake:
Again, JF on the looseness of the “cake” over every other tightly packed version.
Ymmv, and you may well prefer W. -
Fried shrimp and chive dumplings:
Absolutely W. -
Sticky rice in lotus leaf:
Toss-up because the two versions are different. W has Chinese sausage, GF has shrimp.
Apart from all this, the W menu is significantly larger (although it lacks a particular JF favorite: Chicken and Salt Fish Rice) and I suggest you wander off the official dim sum list to “Special Snacks” and visit dishes such as the panfried rice noodle/cake with XO sauce. I haven’t had the time yet (although I do have the gumption) to try “White Turnip & Beef Entrails”, or “Cart Sale Noodle Soup” (intriguing one, that), but perhaps you will and you’ll report back.
