China chilli and Mao Cai
I enviously looked at people carrying around trays with deep burnished metal bowls filled with spiced meat, and I traced, nay, stalked it right back to Mao Cai. Turns out, that day they were promoting the dumplings instead, which I must admit, took the wind out of my sails a little bit.
But you know what? The dumplings were actually ridiculously on point. They were incredibly under the pump, but my trio of dumplings were silky, succulent, and topped with a garlic chilli sauce that gave me flashbacks of living in Asia.
It made such an impression on me, even in its cold state (have I ever mentioned that I only ever eat lukewarm food now? Perks of being a blogger. Haha.) that I’m excited to go back and give the rest of the menu a crack.