Don’t let the menu description fool (or, more to the point, bore) you: this is no mere bland shrimp stuffing, this is hot, glistening, golden-fried shrimp icing on the soft, silken cake of oil-slicked eggplant. At least that’s what I’d call it if I were in charge of dim sum over at Heaven Star. Since I’m not, I’ll just shut up and gobble it—along with all the other genuine three-buck bites the rolling carts spill forth, from melting leek dumplings to sizzling peppered short ribs.