My review today is of a new small-plate restaurant in Hyde Park called Cheap.

A reader wrote me about his favorite small plate restaurants. At the top of his list is dim sum. In homage to that--and because my in-laws just got back from China--I will show you a tantalizing array of dim sum now, courtesy of my father-in-law:

"My favorite small plates are at T. C. Choy's Asian Bistro.  Those are of course dim sum.  I would be tempted to put reichstaffel ahead of that choice, but there are no Indonesian restaurants in the Tampa Bay area to my knowledge.  My preference for Asian cuisine comes from being a teacher of Asian studies for 35 years.  Our tastes are not totally in synch.  I went with a group of Chinese friends to Yummy House and we found the Cantonese food there to be too bland.  However I must admit they were out of the highly recommended dou fu and none of my group were from South China.  If you want to try something spicier, go to Fushia.  It's on Amberly Drive just to the right of the intersection with B. D. Downs--a little over a mile north of the Bearss Ave. intersection...They serve dim sum that is modestly priced but not quite up to the level of the Asian Bistro.  Fushia's strength is in Szechuanese cooking.   The owner hired a chef down from NYC and he knows his stuff.  For starters,  the hot and sour soup is done just right.The eggplant hot pot is as good as I've had anywhere. The Yan Jian pork, and Ma Po dou fu are also fine. So are his renderings of whole fish if you go with friends or family. Stay away from all Japanese offerings--he hasn't a clue. The twice cooked pork is too fatty for Western tastes, though the Chinese love it. If members of your party are not into the spicy stuff, he can prepare Cantonese food with skill and there are many such dishes on the menu. But you must ask for the Chinese menu. The owner has been catering to Western tastes and the luncheon crown with a limited menu of the old standards. Don't worry--the Chinese menu is in both Chinese and English. I have been enjoying your reviews and try to take full advantage of them. Keep up the good work."--Harvey Nelsen, professor emeritus