They opened today at lunch and I had to drop in just to see the menu and try something. The first thing that became obvious to me is that they are not a dumpling house/stand/whatever the term may evoke in the listener's mind.
They do have a very diverse menu though with many items that you don't typically see on the menus in Chinatown in an attempt to live up to the restaurant's Chinese name as Limster indicated in a previous posting. There is a healthy dose of Taiwanese dishes and it would not surprise me if they were owned by the same people who own Taiwan Cafe as many of the lunch specials are familiar (and I saw one or two of the wait staff from Taiwan Cafe there)
-Lunch specials are all $7.25 with daily soup, white rice and scallion roll though the Chinese text indicates that you only get to pick one out of three items - I could be reading the Chinese wrong however, mine is rusty at best.
-Rice/Noodle plates run the gamut from $2.50 for the ground pork on rice to $7.95 for two fancy noodle/seadfood plates.
-Appetizers section really shows that they have dishes from many parts of China: Shanghai style smoked fish, roasted pig tongue and heart, Taiwanese style sausages, five spice beef, pork ears in chili sauce, XO tongue and tripe in chili sauce
-Buns: Taiwanese style pan-fried dumplings (shandong guo tie), XLB/XLB w/crab, pan-fried XLB (sheng jian bao), veggie buns, shandong bun (shandong man tou), scallion roll (chong you hua juan), fried buns with chives (jie cai he zi)
-Dumplings: you can get them boiled or pan-fried in any of the following four flavors - Pork/Leek, Pork/Cabbage, Beef/Celery and spinach (steamed). It is noted that all buns and dumplings take 15 minutes to prepare.
-many other things that is beyond my ability to summarize.
I've uploaded scans of the menu here: http://www.flickr.com/photos/avial/se...
I got an order of the pan-fried XLB to go and not to my surprise, they were just buns with XLB meat in the middle with no pan-fryed goodness on the bottom. Not to mention that they didn't have the thin skin of an XLB either like it should - which leads me to wonder why is that I have yet to find a single place in the US that serves 'sheng jian bao' like they do in Shanghai where they take XLBs and just pan-fry them. Places in HK, NY, Boston all want to take steamed buns and give them a little sear on the bottom and pass it off as the real deal.
Gourmet Dumpling House
52 Beach St, Boston, MA 02111
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