Da hong pao (大红袍) milk tea with peach gum. Nice.
Pork & shrimp dumpings in spicy sesame sauce were pretty good. They've always done a good job out of their dumplings. This was married with some heat from the chilli sauce paired with nuttiness from the sesame sauce component.
What got me sold on this were the pickled mustard greens. Love the light tangy saltiness from those. And also the trio of textures from the vegetable, strips of pork and noodles.
First time having their dou miao with shredded pork. Savoury with the flavour of garlic, crunch of the pea shoots and some bite from the pork. Like. Was it us or are the dou miao slimmer these days? Not complaining. We like it this way.
These black sesame mochi xiao long bao were new. The black sesame flavour in the paste was good.
As far as I remember, their steamed layer cake has always been marked as sold out. Am pretty sure this was our first time even though it's been on the menu like forever. I wanted to know if these were on par with the
Huaiyang sweet strata cake from Nanjing Impressions. They weren't. But it's good with the chocolate sauce.
This cocoa wafer bun was a limited time item. There's chocolate wafer bits inside and the top's studded with hazelnuts. Like a steamed bun version of a Ferrero Rocher. But nicer because it's steaming hot.
