This ever expanding Taiwanese cuisine/fried and steamed buns specialist chain, has branches downtown, Newmarket and Markham…etc. After a long wait, it has finally expanded its territory to cover Richmond Hill. Famous for its perfectly crafted Xiao Lung Bao, dumplings and pot sticker style water fried buns. They also offer a huge range of interesting fried chicken wings selection. A weird but tasty way to augment a carbs heavy menu!
IMO, based on the price, taste and quality of their Xiao Lung Bao and pan fried buns. These products are amongst the best in town. The umami laden broth of the XLB was delicate and flavourful. The wrapping pouch is pliable and thin. The light and pillowy pork filler wonderfully seasoned and infused with aromatic Chinese rice wine. Having recently visited Taipei, these gorgeous renditions can rub shoulders with some of Taiwan’s best! No joke|!
The bottom of the pan fried buns was immaculately timed and browned to crispy perfection. The Bao, spongy and soft, though the size, compared to traditional, authentic Shanghainese versions was a touch overwhelming.
Being a Taiwanese cuisine centric establishment, it naturally begs for one to try out their iconic and famous homey, braised diced pork and egg on rice. The generous size and deep flavoured dish was tasty, satisfying and did not disappoint!
Lastly, at only $2.99, the sizable bowl of delicious silkened tofu dessert was a steal!
Overall, indeed a welcoming addition to my neighbourhood!
