Zhong Guo La Mian Xiao Long Bao (Chinatown Complex)

Full disclosure: this is the first time I’ve ever eaten Zhong Guo La Mian Xiao Long Bao’s oft vaunted Xiao Long Baos. Yes, it’s 2024 and it’s only now that I’ve sampled the signature menu item from this critically acclaimed hawker stall, but I finally did it and I got a review to share.⠀
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I’m gonna just say this right off the bat: Zhong Guo La Mian Xiao Long Bao (I’m just gonna abbreviate them as ZGLM from now on) XLBs are nowhere near as soupy as I was expecting them to be, and truth be told, I was a little disappointed. The soup is definitely delicious though, and the minced pork filling is equally excellent. So, why have so many people gone absolutely nuts over this? Well, mom was wrong this time: sometimes, beauty is only skin deep.⠀
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The dough wrapper that encased the dumpling was daintily delicate and tremendously thin. It was so delicate that I found myself holding my breath & being extra delicate when handling a Xiao Long Bao, almost as if I was defusing a bomb. I would even say that the dough wrapper was on par with DTF, the OG Xiao Long Bao merchant, which is quite a lofty compliment. While the traditional condiment of black vinegar & julienned ginger is a prime pairing with ZGLM’s delicious dumplings, I posit that the homemade chili ZGLM has is a far better choice. It’s subtly spicy, splendidly sour and is the yin to the yang of the XLB. ⠀
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At the low, low price of $7.50 flat for ten of these stellar XLBs, it’s no wonder why so many people have waxed lyrical about ZGLM. Unfortunately they are a bit far from Smith Street Taps, but the ethereal experience of consuming these excellent XLBs with a cracking cold pint is well worth the extra effort.⠀

A good Xiao Long Bao (XLB) is one with a crystal thin dumpling skin which does not burst easily, has a good meat : soup ratio, contains a clear, warm and comforting soup and well marinated meat filling.

Most people would think of the OG Din Tai Fung but the ones from Zhong Guo La Mian Xiao Long Bao run the OG close. This kinda explains why there is a never ending queue for these delicious yet reasonably priced XLBs.

I like that the soup stock is sweet and clean tasting and there is a fairly decently amount of meat filling. The skin is also crystal thin and does not burst easily. If the queue isn't that long, I would be having this nearly everyday!

Miss K and I are big fans of Zhong Guo La Mian Xiao Bao. Their wantons are consistently juicy and plump, and the red oil sauce is well balanced with sweet, sour and spicy flavour notes.

Our pet gripe though is that the queue is never ending and it often takes us nearly an hour to get our food! We therefore often end up patronising the other stalls in the area. 😂

Pan fried dumplings have a strong porky taste but still taste great.

The buns are soupy and filled with marinated meat that will leave you wanting more.

Though they increased the price of Xiao Long Bao (10 Pieces) from $6 to $7, it is still one of the more affordable ones. While the skin of the Xiao Long Bao is not the thinnest one around, the saving grace is definitely its well marinated minced pork fillings. There is no “right” way to eat the Xiao Long Bao, but my favourite way would be to bite a small hole at the side of the dumpling, let the broth pour into the spoon, dip the dumpling in the vinegar sauce, eat the dumpling and lastly savour the broth.

Read more at: kopiwaffles.com/zhong-guo-la-mian-xiao-long-bao-michelin-plate-chinatown/