If you like dumplings and noodles—and plenty of them—Tasty Place is your kind of place. Hot or cold, steamed or pan-fried, solo or in soup, this cornucopia of carbs is made entirely by hand, a process diners can watch unfold in a glassed-in room adjacent to the kitchen. It’s likely you’ll find yourself with some time to do so, as waits can get long at peak hours.
As with many Chinese eateries, the menu is overly vast, spanning from Sichuan to Cantonese. The happiest diners stick to dough-based items, like tender chicken dumplings with sweet corn, or chewy handmade cold noodles topped with ground pork, mung bean sprouts, green onion and chilies. Pork dumplings with fermented cabbage are ferociously good—equal parts juicy, tangy and toothsome.- MICHELIN guide inspectors
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