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Douche.Originally Posted by Shoryuken
I used to bring these for snack/lunch back in elementary school. People would run up and be like, "Yo %@+ is in that !*$#??".
Hit them with theand carried on..
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Douche.Originally Posted by Shoryuken
I used to bring these for snack/lunch back in elementary school. People would run up and be like, "Yo %@+ is in that !*$#??".
Hit them with theand carried on..
Douche.Originally Posted by Shoryuken
I used to bring these for snack/lunch back in elementary school. People would run up and be like, "Yo %@+ is in that !*$#??".
Hit them with theand carried on..
Growing up, I'd always get the steamed ones because the dim sum place we frequented had really amazing ones. The baked ones were good but never really impressed me (being Chinese, food culture becomes ingrained in you from an early ageOriginally Posted by wcghost
there are two kinds of bbq pork buns. steamed & baked.
oh and Xiao Long Bao ("little dragon buns" - pork soup dumplings) from Din Tai Fung are the TRUTH. 1.5 hr wait was totally worth it.
Growing up, I'd always get the steamed ones because the dim sum place we frequented had really amazing ones. The baked ones were good but never really impressed me (being Chinese, food culture becomes ingrained in you from an early ageOriginally Posted by wcghost
there are two kinds of bbq pork buns. steamed & baked.
oh and Xiao Long Bao ("little dragon buns" - pork soup dumplings) from Din Tai Fung are the TRUTH. 1.5 hr wait was totally worth it.
Yeah, it was always the steamed version for me... frankly, I was never a fan of the baked ones.Originally Posted by Boys Noize
Growing up, I'd always get the steamed ones because the dim sum place we frequented had really amazing ones. The baked ones were good but never really impressed me (being Chinese, food culture becomes ingrained in you from an early ageOriginally Posted by wcghost
there are two kinds of bbq pork buns. steamed & baked.
oh and Xiao Long Bao ("little dragon buns" - pork soup dumplings) from Din Tai Fung are the TRUTH. 1.5 hr wait was totally worth it..) This summer though, I went to Hong Kong and had the baked bbq pork buns at Tim Ho Wan (Michelin-starred dim sum restaurant and cheapest Michelin-starred restaurant in the world.) I was made a believer.
About as close to perfect as you can get.
Yeah, it was always the steamed version for me... frankly, I was never a fan of the baked ones.Originally Posted by Boys Noize
Growing up, I'd always get the steamed ones because the dim sum place we frequented had really amazing ones. The baked ones were good but never really impressed me (being Chinese, food culture becomes ingrained in you from an early ageOriginally Posted by wcghost
there are two kinds of bbq pork buns. steamed & baked.
oh and Xiao Long Bao ("little dragon buns" - pork soup dumplings) from Din Tai Fung are the TRUTH. 1.5 hr wait was totally worth it..) This summer though, I went to Hong Kong and had the baked bbq pork buns at Tim Ho Wan (Michelin-starred dim sum restaurant and cheapest Michelin-starred restaurant in the world.) I was made a believer.
About as close to perfect as you can get.
The place opens at 10am. Our hotel was only a couple blocks away, the Langham Place Hotel in Mongkok, so my buddy and I decided to go there at 8am (camping out for dim sumOriginally Posted by SinnerP
Yeah, it was always the steamed version for me... frankly, I was never a fan of the baked ones.Originally Posted by Boys Noize
Growing up, I'd always get the steamed ones because the dim sum place we frequented had really amazing ones. The baked ones were good but never really impressed me (being Chinese, food culture becomes ingrained in you from an early ageOriginally Posted by wcghost
there are two kinds of bbq pork buns. steamed & baked.
oh and Xiao Long Bao ("little dragon buns" - pork soup dumplings) from Din Tai Fung are the TRUTH. 1.5 hr wait was totally worth it..) This summer though, I went to Hong Kong and had the baked bbq pork buns at Tim Ho Wan (Michelin-starred dim sum restaurant and cheapest Michelin-starred restaurant in the world.) I was made a believer.
About as close to perfect as you can get.
Guess I'll hafta check out that Tim Ho Wan sometime... how long was the wait?
The place opens at 10am. Our hotel was only a couple blocks away, the Langham Place Hotel in Mongkok, so my buddy and I decided to go there at 8am (camping out for dim sumOriginally Posted by SinnerP
Yeah, it was always the steamed version for me... frankly, I was never a fan of the baked ones.Originally Posted by Boys Noize
Growing up, I'd always get the steamed ones because the dim sum place we frequented had really amazing ones. The baked ones were good but never really impressed me (being Chinese, food culture becomes ingrained in you from an early ageOriginally Posted by wcghost
there are two kinds of bbq pork buns. steamed & baked.
oh and Xiao Long Bao ("little dragon buns" - pork soup dumplings) from Din Tai Fung are the TRUTH. 1.5 hr wait was totally worth it..) This summer though, I went to Hong Kong and had the baked bbq pork buns at Tim Ho Wan (Michelin-starred dim sum restaurant and cheapest Michelin-starred restaurant in the world.) I was made a believer.
About as close to perfect as you can get.
Guess I'll hafta check out that Tim Ho Wan sometime... how long was the wait?
Boys Noize wrote:
The place opens at 10am. Our hotel was only a couple blocks away, the Langham Place Hotel in Mongkok, so my buddy and I decided to go there at 8am (camping out for dim sum.) By the time the restaurant opened, the line was easily fifty deep. The place only seats like twenty people too. Definitely worth the experience though. If you go at any random time during the day, I hear the wait can easily exceed two hours (although you can walk away and come back.)
Can't say I've ever done that before... or will in the future...
Boys Noize wrote:
The place opens at 10am. Our hotel was only a couple blocks away, the Langham Place Hotel in Mongkok, so my buddy and I decided to go there at 8am (camping out for dim sum.) By the time the restaurant opened, the line was easily fifty deep. The place only seats like twenty people too. Definitely worth the experience though. If you go at any random time during the day, I hear the wait can easily exceed two hours (although you can walk away and come back.)
Can't say I've ever done that before... or will in the future...
I love you.Originally Posted by envasian
Mei Li Wah Bakery
62-64 Bayard St.
NYC - 212-966-7866
Baked Roast Pork Bun (Siopao) or Steam Roast Pork Bun (Siopao) are just $0.80 each
I love you.Originally Posted by envasian
Mei Li Wah Bakery
62-64 Bayard St.
NYC - 212-966-7866
Baked Roast Pork Bun (Siopao) or Steam Roast Pork Bun (Siopao) are just $0.80 each