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2019-06-05
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My first experience with Crystal Jade was in Hong Kong, Taikoo Shing, almost 20 years ago, the first time they opened up a shop. I was very impressed by the quality of the noodle and Xiao Long Bao. For 20 years I can see its success, expansion, acquisition by LVMH, Michelin. But I also see the fast deterioration of the quality. First the Xiao Lung Bao, it is perhaps the second best in the past behind Din Tai Feng. Now now the skin is no longer non-burstable.Dan Dan noodle is also my favorit
First the Xiao Lung Bao, it is perhaps the second best in the past behind Din Tai Feng. Now now the skin is no longer non-burstable.
Dan Dan noodle is also my favorite, the noodle is still hand-made, I believe, but the soup is just not 'elegant' no more. In the past, the balance of sesame paste, vinegar, and chili oil is in good balance. Now? either too thick or too something.....no longer in balance.
I must say I am no longer a fan of Crystal Jade and indeed I will avoid it if possible.
There is another good similar restaurant serving similar noodle and Xiao Lung Bao, and this becomes my second best Xiao Lung Bao after Din Tai Feng........
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