It doesn't matter what time you show up at Star Kitchen on a Saturday or Sunday, because the clock is always stuck on "full and frenetic." Above the rising decibel of deliberating diners, you're marshaled — and sometimes jostled — to your table by a hurried host or hostess. And then the fun really begins, with effusive cart-pushers pimping baskets of pork shumai, chicken feet, dainty dumplings bursting with shrimp and chives, sweet barbecued pork buns, salt-and-pepper squid and egg-custard tarts. Just when you've stretched your belly to the point of no return, another trolley rolls by, tempting you with one more basket of rice-noodle wraps, a platter of Chinese broccoli, sesame balls. It would be easy to stay here all day — but that would be depriving another party in the impatient crowd of its chance to enjoy this moveable feast.