In search for the best Xiao Long Bao

Xiao Long Bao is making waves in the Philippines and every one of them claims that they’re the best.

Xiao Long Bao is a type of steamed bun, which technically is more like a soup dumpling ( looks like a small siopao ) It originated in Nanxiang, China. The original process is to steam the tiny bun in a Xiaolong ( Bamboo). Authentic Xiao Long Bao should have some soup inside the tiny bun which bursts upon your first bite.

I must admit that I am not an expert in determining the authenticity factor of these delicacy, and I am just starting my journey in familiarizing with Xiao Long Bao.

I have tasted 2 previous ones that didn’t pass my taste (not worth mentioning ).

Luckily, over dinner earlier, I tasted one that is worthy to be my first mention.

Shi Lin’s Xiao Long Bao with black truffle. Truffles are known to be expensive and adding this ingredient to a dish guarantees out of this world taste. The soup inside the tiny bun has just the right amount and tastes really great!

I also tried Shi Lin’s Porkchop noodles and I have to say that their pork chop are unlike the ones I tasted in Binondo that’s full of breading and pounded thinly. Shi Lin’s pork chop has just the right thickness and coating.

My husband tried their Beef noodles and it has a distinct taste, not even close to ordinary! I forgot to inform the server that we want a leaner beef serving and yet, my husband’s order arrived with the leanest meat ever.

We also ordered their vegetable and mushroom dumpling (this, I would greatly recommend to vegetarians)

Downside: Food are so yummy, I forgot about my diet. They don’t serve complimentary tea.

Upside: Generous serving and Uberly Delicious.

Shi Lin has several branches: Lucky Chinatown, Alabang Town Center, Fort Bonifacio, The Podium, Trinoma and Powerplant.

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