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  • I rarely eat at Chinese restaurants mainly because of their long lists of foreign items that might or might not be good. This place as I understood specializes in one dish, and that made this place stand out in my mind amidst the plethora of Chinese restaurants around North York. For many nights I passed by this small place, and see a large chaotic crowd of people waiting for, presumably, takeouts or seats. Today I got lucky, came at 3 and no one was dining in, and got my order of Sang-Ji after 10 minutes of wait. All that said my expectation for the Baos are really high, and honestly the look of them is interesting but not all that eventful. The taste of the Baos tho, or should I say the process of tasting the Baos, went above and beyond what I could expect. There is a fun procedure to eat them (they were nice enough to give me an instruction card, else I might now be in a clinic): poke a hole, drink the soup, and eat the Baos. The top of the Baos has a rice noodle wrap texture and the flavour of it is infused with the fragrance of sesame and scallion. The soup that oozes from within is thick and porky. The filling is a tender and juicy meat ball, again rich in porkiness. For me however, what rounds the dish up is the crispy bottom that adds so much depth and complexity to the texture profile. Eating it is such a fun and eye opening experience. If only I could rate more than 5 stars.
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