![]() The juicy buns and other dumplings available here are the hottest tickets (don’t shy away from the pan-fried wontons), but the expansive menu goes way beyond those doughy treats. Just past the western edge of Boston University is Allston’s ode to Taiwanese food. Roasted duck buns, overflowing with savory and sweet meat, can almost double as dessert. The mouthwatering mini juicy buns with pork are a necessary order, as are the Taiwan-style pan-fried versions. ![]() Dumpling CafeĬhinatown’s Washington Street is home to this Taiwanese spot, where those in the know flock for some of the city’s best dumplings. The main attraction, fiery longhorn beef, is for serious spice seekers only, and other standouts include the har gow stuffed pancake with beef, scallions, and homemade hoisin sauce and the regal sea emperor soup made with shrimp, calamari, scallops, egg whites, and pea pods, which is fit for kings, queens, and everyone else. ![]() In Cambridge’s Porter Square, this glossy, contemporary space pays homage to both Hunan and Sichuan cuisine. Wash it down with a boozy Capri Fun cocktail kit (yes, that’s "fun," not "sun." We love it here). Make sure to get a little bit from some of the seemingly endless categories, like the egg and spam noodle soup and the restaurant’s signature Hong Kong–style French toast dessert, which is stuffed with peanut butter and topped with mochi and condensed milk. The Theater District fave puts a modern spin on Chinese, with sensational takes on classics, like the Double Chinwich, a sandwich made from Cantonese roast pork, cucumber, and house-made pickles sandwiched between two scallion pancakes. If you couldn’t tell from the name, this place is fun. But there are plenty of options for the milder palates, too, like pork dumplings with chives, an herb-rich scallion pancake roll filled with beef and cilantro, and the house special fried pork chop. This Chinatown mainstay has been open for more than 30 years, and here’s why: The restaurant’s signature dish, the Sichuan-style whitefish, which comes with veggies in a spicy broth, rumbles with perfectly pitched heat. ![]() The duck-yolk-breaded crispy shrimp is the perfect savory-and-sweet expression of Hunan cooking. Try classics like the steak tip with onions, bell peppers, and mushrooms or the red-braised pork belly, marinated in dark soy sauce, cooking wine, sriracha, and sugar. In her namesake Kendall Square spot, restaurateur and Hunanese expat Sumiao Chen serves up hot and spicy food from home. The soup dumplings, perfect orbs of dough surrounding pork (or pork and crabmeat) and molten broth, are a must-order, as are a comforting of plate of crystal shrimp dumplings, vegetable buns with mushrooms, and tooth-shatteringly crisp Shandong-style pan-fried dumplings. In 2014, Dumpling House - an offshoot of Chinatown’s Gourmet Dumpling House - arrived across the river from Boston, in Cambridge, and it remains one of the city’s most sacred places for those who pray at the altar of carbohydrates. Hard-to-find Peking duck, numerous bean curd dishes, and even an entire Cantonese-style section - featuring treats like frogs' legs with yellow chives and pork intestines with pickled cabbage - mean there’s something for everyone. OK, so yes: The seafood is the main attraction at this Chinatown classic - like the unreal fresh clam with baby taro and sliced abalone with baby bok choy - but don’t count out the many delicacies that don’t come from under the sea. (It serves up Chinese, Taiwanese, Korean and other Asian flavors.) Although the menu changes regularly, Mama Chang’s ginger-infused pork-and-chive dumplings are divine staples, as are the celebration-worthy grilled mushroom longevity noodles, which come with delectable grilled oyster and trumpet mushrooms. ![]() In Boston’s South End, husband-and-wife team Joanne Chang and Christopher Myers’ iconic self-described “Asian-ish” restaurant has been drawing crowds for over a decade. ![]()
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