Marlon Maus
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This is a small, unassuming restaurant in a quiet area, but it serves some of the best dumplings I’ve ever had—and I’ve traveled extensively throughout the Far East. If it were in New York or San Francisco, there would be a line out the door.
We tried two types of dumplings—pan-fried and steamed. One variety was filled with Thai basil and a fantastic, flavorful mixture that was simply unforgettable. We also enjoyed a noodle dish that was excellent, and noticed the Dan Dan noodles at the next table, which looked amazing.
The special eggplant salad, with a subtle touch of local Mexican vegetables, was an unexpected and delightful discovery.
This is a true gem, run by a Chinese woman who clearly knows her craft and produces dishes of exceptional quality. This is not “fusion” cooking—it’s authentic Chinese dumplings at their very best.