Hing Kee

"Like successfully riding a three-person tandem bike, good xiao long bao must have all of its components—broth, filling, and wrapper—working in harmony. And the best place to go to for harmonious soup dumplings (tandem bike optional) is Hing Kee in Chinatown. They come in three juicy varieties: pork, crab and pork, and chicken. Each one has a delicate, chewy wrapper, and is brimming with warm, flavorful broth that perfectly complements the meat. Make sure to also add some black vinegar and chili oil before slurping them up for an added burst of tartness and spice." - john ringor

"You should go to Hing Kee for one reason: the handmade xiao long bao. Sure, this casual spot has other stuff on the menu, but don’t worry about that. It’s the XLBs you can see being carefully made in the front window that need to be on the table. Get the pork, or pork with crab, and throw in a scallion pancake, too." - adrian kane, john ringor

"We go to Hing Kee for primarily one reason: the xiao long bao, which you can see being made in the front window - even from their heated outdoor patio. Bring some beer, and get the pork or pork with crab." - adrian kane

"Hing Kee is not short on options — the expansive menu covers Chinese, Japanese, Thai, and Vietnamese dishes. Skip the spicy tuna rolls and stick with the hand-pulled noodle soups and house-made xiaolongbao, addictive soup dumplings that erupt with flavorful broth. Diners can even watch as they’re being made from the dining room or outside." - Ashok Selvam, Jeffy Mai

"Like a high-performing three-on-three basketball team, every element of a well-crafted xiao long bao—broth, filling, and wrapper—needs to be perfectly synchronized. And the best place to go for quality soup dumplings in Chicago is Hing Kee in Chinatown. They come in three juicy varieties: pork, crab and pork, and chicken. Each one has a delicate, chewy wrapper, and is brimming with warm, flavorful broth that perfectly complements the meat. Make sure to also add some black vinegar and chili oil before slurping them up for an added burst of tartness and spice." - john ringor