Dish of the Week‎ > ‎

Dumplings with Egg Noodle Soup

posted Dec 8, 2013, 10:23 PM by Amy Lee
Did you know our dumplings are made in-house?  We mix a portion of pork, shrimp, Chinese black fungus (mook yee), and shredded bamboo shoots and then wrap them into the dumpling wrappers.  The perfect combination of spring egg noodles (cooked al dente), aromatic stock and fresh filing in the dumplings makes this dish one of life’s simple pleasures.