Third meal from September:
Braised sauced duck. Pretty nice. But preferred the salty water duck.
Xiao long bao (6): Never something that traveled very well, so the skin was a little dry by the time it got home. But its not the kitchen’s problem. I think eating it on premise would be a much better experience. Decent.
Steamed beef noodle soup: I wanted to try their soup pot noodle with a different meat so I tried their beef noodle soup. Came with a clear and relatively unseasoned beef broth. While it was nice with chunks of beef and offals, I preferred the chicken version.
Shanghai zongzi, made jiaxing style with plenty of fatty pork belly. Underseasoned I thought. I preferred Eng’s zongzi better.
Ma lan tou again
It was still good, but not great like last week. I thought that was because the ma lan tou probably was made perhaps a day ago.
Still a good meal, but the second meal had more highlights.
