I feel silly for being intimidated by the stories of lines – – it was empty at 11 AM on a Friday, and packed by noon. The ingredient quality carries many of the dishes, and I like the creativity, but I felt like the b-team was cooking the dumplings.
Pickled lotus, good balance of vinegar and sugar.
Shrimp toast made with a you tiao (Chinese doughnut). Components all good, but I would have enjoyed a higher ratio of shrimp filling to doughnut. For two people, and an already carb-heavy meal, this wasn’t a good choice.
Thom yum Xiao long bao. My thoughts are similar to when I had these at Tai Wu in Millbrae, where chef Do Leung, used to work— soup is good, pork meatball is overshadowed by soup, and the bottom of the dumplings were a soggy, but held together, mess.
Lovely presentation for the lamb boiled dumplings. Lamb quality and seasoning were as good as I’ve had in a lamb dumpling. Dumpling skins were a bit overcooked, but the whole package was still tasty.
Seafood gyoza nailed the filling-- juicy crab, scallop, shrimp filling didn’t need to be paired with spiced chili butter, but was a pleasant fusiony touch. It didn’t diminish my enjoyment of these much, but I’ll note that the crispy looking bits were actually soft.