>>713440657They can be the best thing ever or a mild disappointment.
Not all dim sum pastry chefs are created equal, and sometimes the good pastry chef doesn't work weekends/weekdays so you can get unlucky and go to the restaurant on the wrong day.
The fundamental difference between okay pork buns and great pork buns is meat and bread texture. The meat might be juicy, but the bread is soggy. The bread might be perfectly baked and moist, but the meat is dry as all hell.
Pork buns that fail on filling flavor are out of contention.