Still the same exact menu, workers, and WiFi before the name change.
Both their crab and pork xiao long bao are our go to and certainly not be missed.
Tried a few new items on this trip - dan dan noodles and fried mantou.
Dan dan noodles were cooked well but the dish was just overwhelming heavy. It needed some kind of sweetness or acid to cut the dish. Okay to share but wayyyy too much for me.
Fried mantou - they used the twisty buns - crispy and warm - couldn't go wrong with condensed milk.
Retried their beef rolls - after having them a handful of times in LA, I noticed instead of cilantros, here they used sliced scallions. Reminded me more Peking duck especially with the plum sauce. Overall - thought it was okay. I personally prefer fresh cilantro any day.
Overall - will continue to be our go to for all soup dumplings cravings. Until next year Ding Tai Fung/Xiao Long Bao.