Went to King Fung Garden the other day. It was my first time. Ordered peking ravioli, xiao long bao ("steamed pork dumplings" on the menu), and scallion pancake.
Peking ravioli were great. They were plump, juicy and obviously made in house. I'm not a fan of peking ravioli and this really wowed me. The xiao long bao were just okay. They were homemade and had nice soft skin with good filling but the didn't wow me as much as the peking ravioli.
The scallion pancake was good. It was light, not too greasy, crip and flakey, yet soft at the same time. I was expecting to be really wowed by this one since everyone talks about it. I'm not really one for scallion pancake though so maybe that's why.
They gave two sauces with the dumplings. One was a thin browinsh soy/terriyaki type sauce with sliced scallion and the other seemed like regular sambal olek (sp?). I was expecting that delicious chili sauce they have at Noodle Alcove. Oh well it was still good.
It was packed inside. Of course it's a small restaurant. The owner was wandering around happily chatting with the customers. Most of which were regulars. I overheard her mention that she's opening an King Fung Garden 2 in Brookline. Supposidly it's opening soon. A photographer from the Globe (or was it the Herald) was also there. She took some pictures o the homemade noodles and the owner and her husband (the cook). Everyone chatted and the owner was boasting about her famous scallion pancake and homemade noodles. The photographer said the pictures should be in the Globe (or the Herald, I forget which one) on Wed