I’ve been hearing about this place for months, lots of people talk about going there or having eaten there, and how delicious the pork is, and did I know they also have beef. Well, for a change, some of the hype might really be worth it.
We wandered into this place around 2:50pm on a Sunday to meet some friends, so had already placed a few orders. And were chilling on the rooftop. With all the hype about the ‘bao’, we decided to order the Char Siu and Beef, along with a Salmon Dill roll and a Prawn Tempura roll.
The ‘bao’ came out on an adorable stand, and I was a little surprised to see that it was actually a steamed bun, not a bao [also called a baozie or humbao – which are filled first and then steamed, like a dumpling]. Nonetheless, one bite in, and the naming started to matter less and less.
Aside from a touch-too-much sauce on the pork bun, everything about the meal was perfect. The waiters were sweet, even if the service a little slow. The rolls were tightly put together [which often doesn’t happen, and they crumble as soon as you pick up]. Surprised to see only 4 pieces on each roll, instead of the usual 6 or 8, but hey – delicious. After seeing a few pitchers of sangria float by, we even got a pitcher of the white muskmelon variety – which was delightful. A tad more alcohol would’ve been ideal for a Sunday brunch.
This place is no Momofuku, but it certainly comes pretty darn close without a trip to NY.