Xiao Long Bao...

I’m not a dumpling expert but I do love Xiao long bao when i first try at Shang Hai during my tour 3 years ago, steamed pork-filled dumplings perfected in Shanghai and often eaten with a little vinegar and ginger. Good Xiao long boa have three essential properties: thin skin that becomes soft when properly cooked, tasty meat sometimes mixed with chives or chopped vegetables, and abundant soup that helps steam the meat inside of the dumpling and provides a juicy treat with the first bite.

The soup inside is the best part, but it also makes Xiao long bao tricky to eat. The challenge is to lift the dumpling out of the steamer and onto a Chinese soupspoon without puncturing the skin, and even for those skillful with chopsticks it can be hard. So, Advice you learn some chopsticks KongFu before try it..Hahaha....Sometimes the dumpling’s wrapper sticks to the paper that lines the bamboo steamer and the soup leaks out. This happened to me at dinner and the table felt my pain :(
In ShangHai, the xiao long bao selling about RMB30 for 10 pcs, after convert to malaysia is about RM15 for 10pcs.

I still miss the good taste of the dumpling after come back to KL, been trying to search for it every where selling dim sum.. One day, I get to know from my friends that Ah Yat Bao Yu, Swiss Garden Hotel KL got 50% discount for all dim sum promotion.. Poof...without thinking so much.. straight right there and enjoy the dim sum.. wow! there got selling xiao long bao!!! so happy!! but... somehow the taste is not as good i ate at ShangHai...

Hokkian ppl say...no fish, prown also nevermind lah! hahhaa...

Finally, I found one restauran in 1U,New Wing at PJ. My shanghai xiao long bao sence is back when after i visit the DRAGON-I restaurant. They selling RM8 for 4pcs. I would highly recommand you all try the xiao long bao there... if 5 star is the higher mark for overall rating, then i will give 5 star :P you will not regret if you drop in there.! :)