Popularity gained for this stall selling wallet-friendly Xiao Long Bao ever since it was discovered and cited to be helmed by an ex-chef of Crystal Jade and Tung Lok restaurants. Sure, because it's XLB, I had to try it out.
Lucky us, it wasn't a long wait because we were earlier than the dinner crowd. Each piping hot hand made xiao long bao was stuffed with tender minced pork, but what's even better was the considerable amount of fragrant pork broth that flowed out so quickly with each bite. Unlike some that's on the sweeter side, the broth here has a delightful savoriness. The thickness of the dumpling skin was just right, easy to hold it up yet not bursting. My only complaint is the size of the dumplings, disappointingly small, leaving my tummy unsatisfied.

The Beijing Zha Jiang Mian fell below expectation; while the noodles used was thinner than usual but still chewy, it got a tad too dry and lumpy. I would definitely welcome more of the thick, fermented zha jiang sauce consisting a mixture of meat and mushrooms.
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