Fresh Juicy Soup Dumplings, XLB and bang bang noodles located in the heart of West Hollywood
"In honor of AAPI month, the Fowler Museum at UCLA is hosting a Global Cuisine Cooking Lesson with Dumpling Monster, a West Hollywood restaurant known for their traditional Shanghainese food. Join chef and owner Perry Cheung, as he teaches via Zoom how to make his famous pork and shrimp wontons, chicken and chive dumplings, and a homemade dipping sauce. It’s all happening on May 25th and is completely free, but you will need a reservation. RSVP here. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"In honor of AAPI month, the Fowler Museum at UCLA is hosting a Global Cuisine Cooking Lesson with Dumpling Monster, a West Hollywood restaurant known for their traditional Shanghainese food. Join chef and owner Perry Cheung, as he teaches via Zoom how to make his famous pork and shrimp wontons, chicken and chive dumplings, and a homemade dipping sauce. It’s all happening on May 25th and is completely free, but you will need a reservation. RSVP here." - kat hong
"$20 gets a 25-piece tray of frozen dumplings to take home at West Hollywood’s Dumpling Monster." - Farley Elliott
"Phorage chef Perry Cheung’s dug in his heels at Dumpling Monster, where he makes handmade xiao long bao and pan-fried pork dumplings from a West Hollywood kitchen. The entire menu is festive and delicious, but order the pork and Dungeness crab soup dumplings right away." - Eater Staff
"It’s a new dumpling day in West Hollywood, as Dumpling Monster surprise opens along Santa Monica Boulevard at 11 a.m. sharp. Dumpling Monster is the brainchild of Perry Cheung, the chef behind solid neighborhood mainstays like Phorage, ASAP Phorage, and TikiFish. Now he and the team are wrapping their own xiao long bao soup dumplings, folding pleats on their potstickers, and turning out wok-fried veggies and noodles galore. West Hollywood really hasn’t had a dumpling and noodle spot like this, and now denizens can skip the trek to Sawtelle or SGV for this style of Chinese food." - Farley Elliott
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