Two to three gigantic seafood dumplings are served in broth. The combination of Chilean sea bass, shrimp and crabmeat is superb. The seafood is fresh and you can clearly taste the pure goodness of the ingredients. Though the dumplings are larger than normal dumplings, everything about the preparation of this dish is delicate and refined. It’s filling as a starter but not quite enough to be a meal in itself. These are some of the best seafood dumplings in town.
Editor’s PickCelia Sin-Tien Cheng | July 31, 2006
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