Jamie Barys

"Juiciest xiaolongbao joint in the city: Fu Chun."

Joanne Yao

"The xiaolongbao are indeed meatier. The pork filling is lean, brightly savory and bouncier, tasting of rice wine and soy sauce. This dumpling battle is about whether your taste buds prefer meaty and savory or rich and soupy - there's no right or wrong here, just delicious xiaolongbao.

Danny Lau

"Bouncier, meatier with the fragrance of the rice wine and soy sauce, the xiao long bao is best topped off with vinegar. Each bite seems like time has gone into remission, so remember to take it slow before you’re pulled back into reality."

Jeff Rutsch

"The skin, which is excellent - delicate but not easily breaking, which would let the soup out. The insides are also very good, perhaps a bit on the sweet side."