The tiny Beeston restaurant with authentic food and the proudest of chefs

Expensive flash decor can add to the eating out experience but sometimes it's in food served in the most basic surroundings which will leave you with a warm glow and a lasting memory.

Delicious Dim Sum is one of those places, with a simple interior but five star reviews. It's been a few months since it opened on Beeston's High Road, adding to what is already a real mecca for foodies with the likes of Italian restaurant L'Oliva, tapas at the Glass Orchid, Indian restaurant Lagan, and the Turkish delights of Anatolia - and that doesn't even include the bars, pubs and cafes with delectable dishes.

The owner of Delicious Dim Sum, known as KC or Mr Chan to his customers, used to have a busy stall in the town before opening the restaurant that he revamped himself and by all accounts he's quite a character and enjoys a good natter.

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Inside there's space for around 20 diners. The surroundings are black and white, with a couple of waving lucky cats behind the counter, the symbol of good luck.

I'm no expert in Chinese or Cantonese food - but I love eating it. That said I'm more likely to choose crispy chilli beef and sweet and sour prawns than hot and spicy pig feet or jellyfish.

The paper menu has 22 staples, each with a picture if in doubt about what you're ordering. The lady serving is also super helpful, with further explanations.

As well as dim sum, the small dumpling-like snacks, there's bigger plates of congee, a savoury rice porridge with beef or chicken, and ground beef rice. A further six specials are written on a silver tray, including curry chicken buns and youtiao with pork (a deep-fried dough stick).

I tick the boxes on the order form for pork siu mai (£5) and turnip cake (5.50) in the meantime sip on traditional green tea. It's at this point KC appears, talking to a table of Indian students about chicken feet. I've always been curious so I ask if I could sample one.

He disappears to the kitchen, soon returning with a bamboo steamer with not just one but a full portion. He sits down - I should probably point out that I do catch sight of another chef, so orders aren't being neglected. KC explains the three-day process that goes into cleaning, salting, boiling, soaking and flavouring the chicken feet with Chinese five spice and rice wine.

As a squeamish westerner, the first hurdle is getting over the shape of the toes. That said, I've eaten frogs legs, snails and moose heart before so I pull on my big girl pants and get stuck in.

I'm not sure on the etiquette but I suck, chew and get a mouthful of small bones. It's a very gelatinous texture and what you get from eating them seems little reward for all the hard work that has gone into preparing them. The best thing about them is the delicious sauce.

They're not for me, but at least I can say I tried. I have much more success with the pork siu mai - four bulging open-topped parcels, pleated around the edge and filled with pork and prawn. They're easy enough to eat with chopsticks but I'm sure the owners would provide a fork if you're struggling. With a slight bite they explode with a juicy meatiness.

The turnip cake is not what you might expect. It isn't sweet and it hasn't been baked but steamed and fried. It's made with mooli, a long white radish and it's served hot. The savoury cake is dotted with Chinese sausage, and decorated with crisp spring onions. A delicate crunch on the outside, it's soft inside, and served with spicy sriracha sauce and a rich salty soy sauce. It has a umami taste of of its own.

By now the cafe is filling up. Students and an older couple walk in. The presence of Chinese customers is always a good sign.

But back to the food. I've ordered far too much so I decide to save some of the turnip cake home. It means I can just squeeze in a Hong Kong style egg tart (£5). How would it compare to a classic British egg custard or Portuguese pastel de nata?

The warm tart is the lightest of them all, with pastry so crisp and flaky, it melts in the mouth, and the filling tastes of egg - in a good way - and it isn't overshadowed by sugariness. What a beautiful way to end.

I hope Delicious Dim Sum will thrive - just one thing to bear in mind it is cash only, so go prepared. The food is authentic and clearly cooked from the heart but what makes it stand out is the presence of Mr Chan, who is the real star of the show. The way he engages with such enthusiasm and a smile is sure to keep customers coming back for more.