It can be difficult duplicating your previous successes, unless you've got Michael Keaton's cloning machine, but even then they just end up banging your wife. For a chef managing to pull off that successful duplication without original Batman's help, Bamboo Village.
From the dude behind the International District's foremost dim sum-ery, House of Hong (which he sold after 20 years), BV's a faux-pagoda'd, cafeteria-style noshery dotted with vividly green imitation bamboo, a handful of booths in a back room and, at the entrance, tanks boasting live fish, but not live Phish, as no one could handle the associated Fee. Dim-sum options include traditional numbers that're steamed (Pork Siu Mai, Beef Balls), pan fried (Pot Stickers), deep fried (Shrimp Balls, Spiced Calamari), and baked (Curry Chicken Pastry, Crispy Crust BBQ Pork Buns), plus kitchen specialties like Pork Sliced w/ Jelly Fish, and a Pan Fried Turnip Cake w/ XO sauce -- the condiment of choice for middle school couples not ready for love (sauce). There's also a massive entree list which ranges from Prawn w/ Lobster Sauce, to Pork Spareribs w/ Black Bean Sauce, to Black Pepper New York Steak; plus family-style dishes like Mongolian Beef, Sweet & Sour Pork, and Wonton Soup, which is much safer to put in your mouth than Wanton soup.
BV's also got a list of Chef's Recommendations w/ next-level dishes like the sauteed water-chestnuts/pineapple wine sauce Drunken Prawns, and the stir-fried mushroom/bell pepper/broccoli/shrimp/beef Chef's Twin Delight -- sure he says that now, but wait til Andie MacDowell ends up moving out.