Shanghai La Mian Xiao Long Bao

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The Chinese couple manning this stall worked in restaurants in Nanjing before they decided to set up shop here. And you can tell that they’ve managed to capture the authenticity of Chinese cuisine in their dishes as the queues start forming even before they open at 11.30am.



Their most popular dish is none other than their handmade xiao long baos, with people ordering them by the long. Served in a bamboo steamer like in dim sum restaurants, eight Shanghai La Mian Xiao Long Bao will set you back $5. The little wrinkly dumplings look less refined than what you would get in Din Tai Fung as they are hand-rolled by the couple itself, giving them a homemade feel.

The slightly translucent dumplings were not as hot as I expected, although they tasted pretty good once I got past the aesthetics (and even better than some restaurants, I dare say). The savoury and sweet soup burst into my mouth, with fragrant minced pork that was not oversteamed. The vinegar was surprisingly stronger than the ones they serve at restaurants, giving the dumplings an added layer of subtle sourness. Help yourself to as much ginger as you want, which is free-flow at the counter.



Other popular Chinese dishes like guo tie and hand-pulled noodles are also on the menu, and I decided to order a bowl of zha jiang mian ($4).

The Chinese-style zha jiang mian came with a nice amount of sauce, not too sweet or too thick, sliced cucumbers and minced meat. The hand-pulled noodles were on the thin side, with a chewy and firm texture. The cucumbers slices were a bit too thick, and the juiciness overpowered the noodles and sauce at times instead of being a refreshing crunch.