Xiao Long Bao
Xiao Long Bao. Everybody knows, and at the least tasted Xiao Long Bao once in their life. Being a fan, the elusive search for the best Xiao Long Bao (or XLB as we call it) in this world is still on-going. I have gone to several places here in Manila (just had one in Lugang for lunch this afternoon), Taipei, Hong Kong and Singapore to try their XLBs, and which one, so far, has the best?
Let's try and analyze.
The freshest in my memory is Lugang's. Which was just this afternoon.
I was impressed by how tough the skin was, despite the thinness. It didn't break at all, and it was all soupy goodness. It was though a bit small, and I wish they had bigger black vinegar saucers (yes, the sauce is very important to me). The pork tasted okay, and it was served at the right temperature.
Prior this, I finally was able to try Din Tai Fung in Taipei (ZhongXiao Tunghua) last month.
If there was an award for the perfect dimsum skin, it would go to DTF Taipei. It was soft, but it didn't break. I loved it. I was happy we were able to eat this time around, as we failed to do so last new year's. Though I expected so much from DTF, that the XLBs tasted normal. But don't get me wrong, DTF is a must try in Taipei! They really have good authentic dishes!
Then prior DTF Taipei, was Crystal Jade in Singapore (Paragon) last February.
Honestly, and sadly, I didn't have any memory of it. Not that it's bad, it's just not so memorable, I guess.
Then I was also able to try Crystal Jade in Hong Kong (IFC) last October, but I didn't have any photos of it.
But what I remember was how good the pork + soup reacted to the black vinegar, all happening in one "amuse bouche" serving. The flavors all blended well, and the bite size was just right, all in all, was an amazing experience.
Oh, I also tried Crystal Jade here in Manila, I think it's fair to say that it was good, but also, I have no memory of how it tasted like. It might also be a function of tiredness, as it all happened after a long tiring client presentation. So maybe I should go and try visit it again..
Then last August, I was also able to try DTF in Singapore (Wisma Atria).
All I remember was we ordered a lot of different XLBs and got overwhelmed by it. Instead of enjoying the taste, we stuffed ourselves with the XLB craze. I would want to believe that it was really good, because I wouldn't have stuffed myself if it wasn't.
So after all the Asian tour of Xiao Long Baos, which is the best one I have tried and where?
If I go back as to which one stuck in my taste buds the most, that I had to go back 2 days after, and order 2 servings of XLBs, it would be Yong He Soy Milk King in Taipei.
It's not the prettiest sight, I tell you. This is the restaurant. It's just in a corner of one of the major roads, and it's actually hard to find because there are no signs. We just used our navigational skills to look for it, and my nose got it right away.
the chefs are just infront of the store, ready to welcome visitors, as they prepare their breads.
and then this old lady is positioned on the side, and prepares all the XLBs for the guests.
we ate here for the soy milk and the breads, and ordering actually requires great attention skill as there are no English characaters in sight. Good thing the menu had pictures, so we matched the Chinese characters from the menu, to the order slip.
we stumbled upon their XLBs and decided to order them, and boy I was glad we did.
The skin wasn't the thinnest, but it all worked well together. The bite was just right, as the burst of flavors explode in your mouth. Every chew was an experience, and I loved it. Probably it helped that they were a pastry shop, so the texture and chewiness of the skin was mastered. I don't know if the ambience helped, or if the cold Taipei winter weather added, but I can still remember the XLB dining experience. I mean, I wouldn't have gone back and order 2 sets if it weren't that good.
I guess it's the imperfection that makes it all too perfect. Thus, the memorability. :)
How about you? What's your XLB story?