Din Tai Fung

As others have reviewed, I really wanted to like DTF. My overall impression was that all of the food was cooked to formula. There was no ‘chefs’ to speak of — just a well conceived copy of the original.
I ordered their Sticky Rice Wrap with Pork, Crab and Pork XLB, Vegetable and Pork Bun and a Red Bean Bun for dessert. All were very good. The Sticky Rice Wrap had a choice price of tasty pork inside — no complaints there. This was my first try of the XLB — I liked it initially, but once it began to cool, it became just ‘ok’. Not for certain I would order the Vegetable and Pork Bun again — for some reason I was thinking a BBQ pork which this was not. The Red Bean Bun was typical.
Again, this was good but not great. It’s definitely a chain restaurant. Next time I will drive to Monterey Park for my dim sum fix.

Din Tai Fung is my favorite new restaurant in O.C. My faves:
1) Cucumber Salad
2) Shrimp & Pork Wontons in Spicy Sauce
3) Pork Chop Fried Rice
4) Xiao Long Bao
5) Sautéed Spinach with Garlic
You cannot go wrong! Just wish there was another location further South (Irvine), since this location is always packed and we’ve had to wait 3 HOURS before!

Tonight, around 6pm, me and my family dined here for some popular Xiao Long Bao. I’ve heard such great things about Din Tai Fung, and needed to try it out for myself. I didn’t want to be greedy, so I brought my family. This is what we had:
Pork Xiao Long Bao: really juicy, and lives it’s name as a soup dumpling.
Pork Chop: really tender, and tastes sooooo juicy! I’m for sure a huge fan!
Shrimp Fried Rice: best I’ve ever had. You cannot go wrong with shrimp, and the authenticity of the seasoning in this fried rice is amazing!
Pork rice wrap: so effing good!!! Sticky rice with savory flavor?! Out of this world! And juicy fatty pork inside?! Double whammy!
Pork buns: I cannot have enough of it! I felt like I was in the movie Kung fu panda, mastering the arts of devouring buns!
Service was excellent! And food was out of this world. Michelin star worthy cuisine, with Michelin star quality service!

I love Din Tai Fung but I don’t love the wait :(we went to Bloomies to pick up my Chanel bag. We debated where to go for dinner– what better place to go than DTF right there in the mall. It was around 730 pm. The wait for a table for 3 was 30 minutes. We opted for bar seating and got seated right away. We were hungry and ordered our usual. Two orders of XLB, two orders of spicy wontons, fried pork chop fried rice, bean curd seaweed appetizer. Everything was great as usual. I’m not a fan of XLB but my SIL loves it. Their spicy wontons and fried pork chop with fried rice are my personal favorites. I prefer white over brown rice. They use Japanese rice which makes it really fluffy.

The mystery of DTF… I see you. I hear you. I get what you’re about. And I am… a… FAN. I am a groupie. I’m talking outside the bus, posterboard sign, face paint, I heart DTF tshirt on… screaming my head off.
People — I live in the Bay and DTF opened up in South Bay. Its 3 – 4 hour wait or reservations out a few weeks. What do you do when that happens? You schedule a trip to So Cal and go to Costa Mesa during the weekday for lunch … bam 15 minute wait. WIN. Don’t judge this table for 2 lunch… but honestly, I’d do it again and may even add a steamed bun and a noodle. Don’t hate. In fact, slow clap me.
Truffle and Pork XiaoLongBao ($ 22) — WORTH EVERY PENNY.
Shrimp and Pork Potstickers — Jesus Lord almighty crispy flat goodness.
Shrimp and Pork Shu Mai — Praise. Praise. Praise.
Vegetable and Pork Wontons in Spicy Sauce — spicy and sweet heaven.
Chicken Fried Rice — staple goodness.
By long and far, best XLB I’ve ever had. I’m in love with the crispy potstickers. The… what am I saying. All of it. All of it was good. The fried rice is nothing out of the ordinary, but I think you need to get it so you can dump the spicy sauce from the wontons on it and just hit it out the park.
Happy dumpling days, people.

We came in around 5 on a weekday and there was no wait. We weren’t sure what to order so we looked on Unilocal to see what some of the favorites were. Our waiter came by to ask if it was our first time here and suggested some popular items. The way you order is to write the quantity next to the item you want on the paper they give you.
Garlic long beans: they were cooked perfectly and still had a nice crunch to them. Seasoning was just right. The garlic wasn’t overpowering.
Pork chop fried rice: The pork chop was nice and juicy. It was a little salty but I think it was just right when eaten with some of the fried rice.
Pork XLB: Our waiter warned us that the soup might be hot, but it was just the right temperature. I have never had XLB and it was quite tasty when hot. They should be eaten pretty quickly because once the soup cools down to about room temp the taste just isn’t the same.
Pork and Shrimp Shu Mai: These were pretty good too. Tasted like the pork XLB with a shrimp on top. I liked dipping it in the sauce that the waiters make for you with the condiments that are on the table. It was some mixture of ginger, soy sauce, and some other thing.
Pork and Shrimp wontons in chili sauce: These were my favorite. I loved the sauce. It wasn’t too spicy. The chili sauce with the rice was delicious as well.

I love din tai fung, just love it. First had the original one in Taiwan and it blew my mind. When I came to LA and had the one in Arcadia, I was so happy this xiao lung bao dumpling place is here. I do admit, somehow the one in Taiwan is better…
Ate at the Costa Mesa location for the first time. Even in a Wednesday night, had to wait 30 – 40 mins for table for 3 and 1 baby. Got a bunch of things
–pork xiao lung bao
–crab and pork xiao lung bao
–fried rice with porkchop
–zhong zi
–Dan Dan noodles
–chicken soup
–spicy wonton
–pork bun
–taro bun
Deliciousness!!! A bit on the pricey side but food is awesome! Just be prepared to wait but it’s a fast wait by walking around the mall.

Oh Din Tai Fung — let me preface by saying that I grew up eating Taiwanese food, so I have particularly high standards… decided to drop by for my mom’s birthday cause we were already at South Coast, and I have yet to have a meal here. Din Tai Fung is not only popular in America, but also in Taiwan — and never got the chance to try it while I was there.
We arrived around 6:30 on a Tuesday night, and there was a pretty long line to get your name on the waitlist. When we finally put our name down, the hostess told us it was going to be a 30 min– 1 hour wait, we weren’t too worried since it’s in South Coast Plaza and we had some shopping to do. They text you once when they receive your number, and then again when your table is almost ready. Once you receive that second text, you walk into the restaurant and get your name put on another list. They hand you a menu and ordering sheet.
The restaurant itself is pretty big. There’s inside and outside seating, they ask for your preference when you first put your name down. After getting handed a menu and ordering sheet, it took about 10 – 15 minutes to get seated. We ordered the Pork Xiao Long Bao, Fish Dumplings, Hot and Sour Soup, Chicken Fried Rice, Shrimp and Pork Wontons in Spicy Sauce, Pork and Shrimp Potstickers, and Taro Xiao Long Bao.
When you sit, they give you a sauce tray with ginger in it. There’s soy sauce, black vinegar, and chili oil to add to the ginger. At first, I did all black vinegar, but realized it was too sour, so I added a little soy sauce, which made it much better. I also added a good amount of chili oil for that extra spice.
Pork Xiao Long Bao (10 pcs): This is what everyone comes here for — or the pork and crab ones, but DTF is famous for their XLBs! To me, they were very underwhelming. They are kind of small, and only thing that stood out to me were the wrappers they were in. They were thinner than most XLB wrappers I’ve had, but it didn’t taste any better than a XLB from any other Asian restaurant. The pork on the inside wasn’t particularly good, it was just all right.
Fish Dumplings (10 pcs): Average — nothing great either. The dumplings are a little smaller than usual, and once again the wrappers were a little thinner. These dumplings were steamed instead of boiled I believe, which made them less mushy. The filling was alright, you can tell that it’s fish, but nothing extraordinary.
Hot and Sour Soup: The soup comes in three sizes (small, medium, and large), we got the medium. The medium was probably around 5 bowls of soup. The soup itself had a lot of ingredients in it, which was nice.
Chicken Fried Rice: The fried rice comes with white rice, but there is a brown rice option for $ 1 more, we got the white rice. Probably the most disappointing dish of the meal. The fried rice only had eggs, green onions, and the chicken. It was also really bland — probably so you can add soy sauce to it, but I’m not used to doing that. In the end, I added the sauce from the spicy wontons to give it some flavor.
Shrimp and Pork Wontons in Spicy Sauce (8 pcs): Probably my favorite savory dish. The sauce that the wontons are in is pretty good. The wontons themselves were also pretty good — you can taste the shrimp and it had a good texture. They were very… Q… I really don’t know how else to put it (if you’re Taiwanese, you’ll feel me). It’s similar to a soft crunchy texture — yes I realize those are contradicting, but I can’t put that texture it into words.
Pork and Shrimp Potstickers (5 pcs): Presentation wise, excellent — I’ve never seen so evenly fried potstickers before. Other than that, nothing great.
Taro Xiao Long Bao (10 pcs): Great dish, instead of a savory filling inside of the wrappers, it’s a sweet taro paste. I’ve only had that inside of buns, so it was very interesting to see it inside of XLB wrappers. The paste wasn’t too sweet, which I really enjoyed.
Overall, DTF is overrated and not worth the wait or price. There are better Taiwanese restaurants out there, it’s worth the experience and just to say that you’ve had DTF before, but unfortunately, I will not be returning. If I had to recommend some dishes, it would be the Shrimp and Pork Wontons in Spicy Sauce, and the Taro Xiao Long Bao.

A long overdue review. It took me a few tries to like this place. I found a few golden items on the menu to order:
Pork xlb
Spicy wontons
Potstickers
RICE CAKES
Sesame noodles: pour the spicy wonton sauce over hehe
Dessert xlb
Dessert baos (buns)
Things I’ve had that are just eh:
Pork and shrimp shu mai
Hot and sour soup
Wonton soup
Fried thick noodles: really wanted to love this…
Consistency isn’t there.
The food is good! I hear of these long waits but I don’t normally go during peak hours or I sit at the bar!
Peter was my most recent server and he was very attentive! Food is usually just okay but the service bumped it up an extra star.

Be prepared to wait 1 – 2 hours when you come or come right when they open. The good thing is that once you put your name on the wait list, you can see where you are ‘in line’ via your phone. They will also text you when you should head back to the restaurant to get ready to be seated. This way you can shop around the mall while you wait.
I’ve been going to Din Tai Fung since childhood when they only had their original location in Taipei. What amazes me is the quality they maintain across their chains (yes there are probably subtle differences… but I’ve been satisfied customer at each locations I’ve been to). Service at each location is usually really good too.
My favorite dishes here has to be: Cucumber Salad, pork xiao long bao, shrimp fried rice, house chicken soup, Shrimp & Pork Dumplings, and Red Bean Rice Cake.

After having been here at least 10 times since its opening, I think I have settled on a solid 3-​star rating, mostly for the food. Despite the feeling that DTF tastes better in Taiwan (different pork), it’s still the best game in town (OC, CA). I know of a couple places that could match up with flavor but it’s the wrapper/​skin that sets them apart from everyone else.
As I may have mentioned in before, in Taiwan, they do a few things differently, such as stagger your order so one order of xlb isn’t cooling or getting soggy under the cover while you finish off the first order, automatically offering you more ginger or be constantly refilling your tea. They also give you a little basket to put your purse in so you don’t have to hang it or carry it in your lap while eating (like a lot of Asian women do ha ha. Mugged much?) You get none of that here. Which, ok… I can live with.
But what really sucks is that, at this location, sometimes they stick you in the front lounge and with that comes some down sides which really outweigh the upside of being seated sooner. Your server is the bartender. Because his priority is to be behind the bar, he’s sort of hard to get a hold of. The guys that bring out your food are nice enough but they’re not the ones who can get you more ginger, more ice water or more napkins because they’ve got other people’s orders in their hands or they set your food down and scamper off before you can say another word.
Lesson learned: I think I’d rather wait 15 – 20 minutes for a table in the main dining area than sit in the lounge and get aggravated due to lack of service.
So maybe comparing this joint to their counterparts in Asia is unfair. After all, it sounds like the employees there are highly-​paid career people. Materials cost less, etc etc. However, by regular standards, it’s still somewhat sub par.

If I were writing a review solely based on the food, then I’d give this location a full five stars because it never disappoints. However, I do take into account the customer service after having been here over a dozen times.
Food first — the pork xiao long bao is obviously the most popular and critically acclaimed dish on their menu and its honestly the most wonderful, juicy, little dumpling I’ve ever had. Add in a side of ginger and some soy sauce to dip my dumpling in and I’m sold. You know that the noodles and practically all the food is prepared fresh every day — you can even see the dumpling masters at work behind the glass casing. The hot & sour soup could use a little more flavor in my opinion; it’s ok at best. All of the noodle dishes are amazing — the braised beef noodle soup has wonderful flavor but might be a little too rich for the faint-​hearted.
Now the customer service. I’ve ordered both take-​out and dine in. They always seem to forget something. I can definitely understand the high volume of diners and people that they have constantly coming in and out but it’s a little ridiculous for me to have come here over a dozen times and still have something wrong with my order in one way or another. It’s usually something small like forgetting the ginger or soy sauce to go, but it’s still a little aggravating. They’re definitely pleasant, hands down. But I think they either need to slow down and stop being so fast-​paced or be better about it. I know I’m not the only one who’s had forgotten requests and orders. I see it nearly every time I’m here.
Regardless, I will always come back to Din Tai Fung because I think that the food is just that amazing.

First off, let me apologize for all the abbreviations, but it’s just easier.
I would give this place a 5 star rating for the décor, staff, cleanliness and overall atmosphere, it was a very pleasant place to dine at. But I’ve always disliked Din Tai Fung’s food. It’s highly overrated and over hyped. One of these days I need to go to the Taiwan one just to see if I’m missing something. How did DTF get a Michelin Star for this bland food?
I spent most of my teenage years growing up in the San Gabriel Valley where the Arcadia DTF is… SGV is also an area where Xiao Long Bao (XLB) can be found in a lot of restaurants and in my option, most are better than DTF.
The one thing DTF’s XLB’s are better is that they are very presentable. They are well made and the meat is not too fatty. The problem is (and it’s all their dumplings) that they are bland, there’s not real flavor in their fillings. I’ve had DTF at least 10 times so far and I never get it. Why is there a line?
Portion size. Maybe it’s because I’m 6’0″ 200lbs but it seems like their portion size don’t match their price. I’ve posted a picture of my fist next to their noodles that cost $ 8-​$ 10. There was nothing special about the noodle, it fact, it was too mushy, the meat mixture on top of the noodles tasted like it was watered down.
From past experiences, I can tell you that they make a pretty good (still small over-​priced) fried rice and also their veggies are good. But what they are so well known for is a total lie!

Unilocal challenge 2016 (⁶⁷⁄₁₀₀)
I finally got around to see what the hype was all about. Everyone I know does not stop talking about this place. I’d say the hype is pretty real. This place is pretty good, however with the wait time (I waited a little over an hour and fifteen), I’m not sure if it’s worth. Definitely a 4.5÷5 star
We got to try few plates. Of course we had to get the Xiao Long Bao. They’re pretty much dumplings with some kind of soup inside. Be careful when you pick it up! We also got the Shrimp Shumai which was pretty much the same, but with shrimp. The Spicy wontons was a little different but the spicy sauce was very good. My friend wanted to get the Garlic String Beans so I guess you can’t go wrong with those.
Overall, a good experience. I understand why everyone loves this place! I can’t wait for it to open at Del Amo, even though it’ll be really crowded like this location.
Recommendations: the Pork Xiao Long Bao, Spicy Wontons

MUST TRY: 1. Shrimp/​pork spicy wontons with 2. any fried rice.
PROTIP: Repurpose the leftover wonton sauce by putting the fried rice directly inside the wonton plate. (Sorry if that’s ignorant to how the chefs intend the dishes to be eaten, but if you’re like me and love the spicy wonton sauce you’ll do this every time you go too.)
Service at this DTF is superb! There’s frequently a waiting list but they’ll take down your number and update you with text messages (which is convenient if you want to shop a little to pass time.) I came at 10am for brunch and there was no wait at all. After visiting this DTF a handful of times I can say that the staff is consistently friendly and accommodating (and they box your food up for you!)
The interior décor is modern asian with dark floors and walls, black tabletops and mahogany wood. It also features high ceilings and has a big glass window on the entire side of the restaurant, so it allows a lot of natural lighting during the daytime. DTF is generally on the expensive side for what you get, but you’re also paying for a classier dining experience since it’s in South Coast Plaza, one among a handful of luxurious places in OC.
Final word of warning, the spicy wontons aren’t actually spicy. I’d say the heat is comparable to BCD’s mild spiciness, so you can add the chili oil with crushed chili peppers to it but it won’t get much spicier than that.

I haven’t been back to Taiwan for over a year and missed DTF (ding tai ding) dearly. I was told by my Taiwanese friends in LA that the DTF in the US isn’t as good. But I still decided to try it for myself!
I got there 5 minutes before it opened and there was already a long line out the door! We were pretty lucky and was part of the first seating, actually the second to last table they let in. Definitely get there early before it opens to skip the line.
Maybe I missed it too much but I thought it tasted the same as the DTFs in taiwan! They even had bubble tea here which was surprisingly good.
Must gets: seaweed and branches and cucumber as appetizers. xiao long nap, steamed soup buns with pork. Shrimp and pork wontons with spicy sauce.
Many things on their menu are good so you can’t go wrong with coming here!

Higher-​end Chinese restaurant known for their Xiao Long Bao.
Family routinely comes here about every few weeks for some Taiwanese food.
However the worst part about the restaurant is the wait time which is usually around 1.5−2 hours no matter what time it is. Luckily, they take down your phone number so they will text when u can come in and get ready to be seated. This allows you to do some shopping while at south coast plaza.
The best thing about this restaurant is their Xiao long Bao, but I would say second best is their Spicy Wonton! I love the spicy sauce they use; something very unique to only Din Tai Fing!!! Xiao Long Bao has a not too thick or thin wonton wrapping and the soup inside is always tasty. I beats out most places that also serves Xiao Long Bao in Orange County and even Los Angeles.
My family also got the beef noodle soup, fried rice, garlic vegetables, fried dumplings, and cold soybean noodles. These dishes are pretty goo but nothing too special. Food tends to be a little greasy and salty, but that’s like any other Taiwanese restaurant.
A go-​to-​place for my family! I recommend it!

Above average food and knowledgeable friendly service; thanks Josh
Bok Choy, sauté with sesame seed oil, perfect texture — 5 stars
Seaweed and soybean curd appetizer — light, flavorful, fun — 5 stars
XLB, crab and pork — disappointing 3 stars
Taro Bao — generic, 2 stars
Braised Beef soup — veiny pieces of beef in salty hot broth; Bok Choy; needs more; 4 stars.
Josh and waiter team — 4.5 stars
We needed a better explanation for Leo’s noodle omission. Just an apology and $ 2.00 off the bill was not enough.
As far as mall food, not bad.

Din Tai Fung is not just any Asian restaurant, it’s a GLOBAL Asian restaurant chain with 82 different locations. Yes they’re located mostly in Asia, but they also have locations in Australia, Manila, Philippines and even one in Dubai. We are lucky, in that all the US locations (so far) are only in Southern California and Seattle. They must be doing something right, because two of the Hong Kong locations each received a coveted Michelin star.
My sister (a professionally trained chef) and her hubby recently spent 3 weeks in Singapore. While there, they discovered an awesome restaurant called «Din Tai Fung». They were so wow’d by the food, they went 5 times in 7 days! Fast forward to a little over month ago, they returned to Los Angeles for a few days before driving home to Portland. They wanted to relive and share their Din Tai Fung experience again, so we met up here for dinner.
SERVICE: It can get very busy and they do not take reservations. One clever thing they do, is take your mobile number with your name and text you when your table is ready. Otherwise they were friendly, prompt and efficient. However our server spoke little English beyond what was on the menu. After ordering, food came out of the kitchen quickly, in fact too quickly. As we were working on the first couple dishes, others came out within 2 – 3 minutes and then the rest arrived. The table was really full by time the last item arrived and we hadn’t finished the first one yet. The problem with this is, everything sat there getting cold. My sister said, at Din Tai Fung in Singapore servers watched the tables timed how the dishes came out. Everything arrived hot from the kitchen nothing sat long enough to get cold, unlike here.
SIDE NOTE: I discovered a very unique design in the restroom while washing my hands. The faucet and blow dryer were integrated into one unit… so you wash AND dry without moving from the sink!
FOOD: We ordered a variety of dishes and enjoyed them all. However, my sister and her husband were disappointed. This menu is different and their favorite dishes from Singapore are not served here.
Fried pork chop — boneless, very tender & delicious!
Chicken dumplings — Yum!
Pork & crab soup dumplings –Tasty dumpling with a liquid surprise inside, what they’re known for!
Sautéed string beans w/​garlic — Always a favorite of mine, very good!
Noodles with minced pork — Good flavor, noodles are really long and ungainly, better to cut them, especially if sharing the dish.
Noodles with spicy sauce — Good flavor and a bit spicy. Same long noodles here too.
Vegetarian Shanghai Rice Cakes — rice cakes are like thick noodle «discs», nice flavor, quite tasty, but not everyone’s favorite.
To-​go bag — They have a very clever box (the way it folds) but neglected to snap a pic of it.
OVERALL: Yes Din Tai Fung has received two Michelin stars, but only at two Hong Kong locations, not here. Good service and quick food delivery, the food is really good, but apparently not as good as in Singapore. For me it’s all good and still worth 4 stars.

I’m freaky-​naughty, because I just got XXX with 10 XLB’s…and that was just for starters.
Sorry, bro. I know it may be awkward, and it is, but I came to eat your dumplings.
Seeing a show at the Segerstrom, pre-​show dinner was automatically decided upon Din Tai Fung. I’ve been dying to go, experiencing their world renowned Xiao long bao for the first time. Reported long wait times and not being local to me factor in as to why I haven’t been.
Till now!
Around 5:30pm, and a concurrent Lunar New Year Celebration event the same day at 6pm, no wait at all! We were seated in the rear dining area, with the al fresco seating behind the windows to our periphery. When there is a line, DTF will take down your mobile number & text when seating is available. Proceed to the text message line, in front of the walk-​in line. If alone, sit at the bar to skip all the ruckus.
Staffers busily creating mini masterpieces
Chicken fried noodles–
Long noodles for long life! Can’t celebrate Lunar New Year w/​o a plate of noodles, now can you? The chewy noodles had the perfect bite to them. Not a lot, but sufficient enough. Clean & not heavy.
Pork XLB–
What put Din Tai Fung on the map, the XLB’s were little sacks of happiness. Confused & stressed on how to eat them correctly? Have no fear! A little placard showing customers the proper way of eating XLB guides you through the process. Be careful, though, the soup is hot! Tip — ask for extra ginger. In my opinion, the XLB aren’t overwhelming in flavor unto themselves. The mix of soy sauce, vinegar & ginger (along with chili oil, for those that like spicy) is what enhance the flavor profile. So, pile on that ginger!
Pork & shrimp wontons (spicy sauce on the side) —
Now this, this was the highlight for me! Stuffed wontons with succulent pork & juicy shrimp. As a guy who frequently consumes the frozen kind at home, these were far & away superior. Filled just to the right amount, I savored each bite of these bad boys. Order the spicy sauce on the side, if you’re with someone that doesn’t enjoy heat. But, really? Who doesn’t like heat? Anyone who can’t appreciate heat are probably missing their meds ;p The sauce is more sweet than spice, and a little lather (or a lot) on the wontons creates one of the world’s great joys.
Service was excellent! Our attendant was bright, friendly & quick to check in on us, whether it was for drink refills or utensils. Seating is surprisingly ample, inside & al fresco, but a bit cramped. I noticed the food servers maneuvering in between the seats, which would drive me crazy if I had to that.
Parking is at the South Coast Plaza. Din Tai Fung is in front of Sears, so park near Bristol.
DTF? ‘Cause I’m DTF anytime, baby! While a tad pricey, I do realize it’s in the hoity toity South Coast Plaza, deep in the heart of the Orange Curtain. Great food, no wait for me & hospitable service, I look forward to having another go at Din Tai Fung & explore the rest of the menu. I can’t wait!
Highly recommend!
NOMNOMNOMNOMNOMNOMNOMNOMNOMNOM

I’ve been hooked ever since I had my first taste of DTF in Hong Kong 5 years ago. I was happy to when the spot in the OC opened because that meant I didn’t have to drive all the way up to LA to dine on these delish XLB. The line here is always long but you can check in and leave your cell number and they will text you when they are ready to seat you.
I’m a creature of habit so I usually always order the same thing.
XLB
Because this is what they are known for. The dumplings are filled with tasty crab and pork with yummy juices. Dip it in the soy/​vinegar sauce with some ginger and just put the whole thing in your mouth.
Pork and Crab XLB
The carrot in the pan meants its a pork and crab XLB. Its how they differentiate between the pork and the pork/​crab XLB.
Green Beans with garlic
This is the best green beans you’ll ever eat. I could eat a plate of this to myself.
Stir fried Chicken noodles
Just in case you wanted some noodles they are good. I always get the chicken one.
Sesame bun
Oh and you have to get the sesame bun at the end. Even if your totally full, I promise you wont regret it. The bun is warm and fluffy and the sesame filling is perfectly sweetened and nutty.
Eyes ~ Look at how they make the dumplings
Nose ~ I smell yummyness
Ear ~ Happy people ordering and enjoying their food.
Mouth ~ Sooooo yummy!
Tummy ~ Happy to be stuffed.

This place is so good, it makes my heart sing.
Why can’t there be a 6 star rating that indicates that this place is just perfect. Even the to-​go tastes hot and fresh after a 25 minute car ride.
I always get the pork XLB and add lots of ginger, chili sauce, and vinegar which makes it so tasty.
I would also recommend:
garlic string beans with extra garlic
mixed wontons in spicy sauce
pork chop fried rice, you can choose either white or brown rice.
red bean buns/​dumplings are also great for dessert!
The food and service here is never a disappointment.