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  • I honestly didn't even know this restaurant was here and when we came by, it was definitely as old as I remembered with the previous restaurant. They call themselves a dumpling kitchen, but the menu was kind of a fusion between a dumpling house and shanghai food. Two of my favourite kinds of Chinese cuisine in one place would make it a win right away, but the food quality and taste is also important, which I had some high standards and comparisons. First off, we ordered some dumplings. We got the Pork and Leek Dumplings that were pan-fried and boiled. Both were okay, but not as good as some other locations. The pan-fried dumplings could have definitely been more crispy. They had the Pork Hock and Cucumber dish, but it was on the saltier side, with a little too much parsley that it overpowered the overall taste. The Xiao Long Boa were larger than other places and had 6 in one basket, which is a plus, and the taste was okay. The Shanghai Noodles were definitely non-traditional, as they had shrimp and the taste was definitely lacking. Service was about average for a small restaurant like this. I was also surprised to see that there was a lineup throughout the duration of our meal. Guess some people do like this restaurant. Some things were okay, but most subpar in my opinion. Comparing to a Shanghai restaurant, or a dumpling house, this restaurant may not be able to live up to either by trying to do both. Unless you want both those food options in one place, I would recommend another restaurants for one or the other.
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