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  • Came here in a group of 4 for Saturday "brunch" at around 1030. We must be early risers in this area because I arrived at 1020 and the plaza was virtually empty. The restaurant opened at 1030 and was pretty quiet until it started approaching 12. I've heard this place can get really popular so if you're like me and want to avoid crowds, come before 12. The place feels big especially with it's high ceilings and tables that are a good distance from each other (something I find rare in some Asian restaurants). There's also a cool window where you can look into the area where they make their dumplings We ordered the following: - xiao long bao (soup dumplings) which were great for the first dumpling but quickly cooled at which point you could really taste the oil and salt. - pan fried pork dumplings which were massive and juicy - Shanghai style pork buns which weren't but but also unremarkable - green onion pancake which was pretty standard - pork and chive pocket which I think has mostly chives - Shanghai style sauteed noodles with shrimp which were good Overall I think this place gets a lot of hype and while its still pretty decent, I feel like there are better places to pay (we ended up paying around 20 a person) for more amazing food.
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