Just got back from a very delicious lunch at Ming Tai, thanks to the posts by Yimster, KK, and Margret!
As KK mentioned, the shui gow (shrimp dumplings) were marvelous! Very large, juicy, and filled with tasty whole shrimp. And as recommened by Lambert, the wontons, stuffed with pork, shrimp, and wood-ear mushrooms, are among the best examples of their kind. We had 3 of each in a bowl of noodle soup. The broth was decent, though there was a hint of something "burned". The noodles were very, very thin egg noodles. I didn't find the noodles here overcooked, though because they were so thin and loosely placed in the broth, they did soften faster than the egg noodles in other places.
I heartily agree with Lambert: the salt & pepper tofu is very well done, served piping hot, crisp outside, almost custardy inside. And I love those tasty little fish, not much larger than needles.
Jar leung was nicely done, too, with mustard and hoisin smeared on the side of the plate. The beef cheung fun had a lovely thin noodle wrapping, but the beef had been worked too much and had no textural contrast left. Next time I shall try the shrimp or the fish.
Again, a big thank you Yimster, KK, and Margret!
Next on the list: Fat Wong's.
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