J. Kenji López-Alt

"The pork dumplings at Jia Jia are the best soup dumplings I've had, period. Thin skins with just a slight bit of stretchy pull to them, tender, fatty pork with very minimal seasonings, and a broth with enough rich gelatin to get your lips sticky as you slurp them down."

Jennifer Che

"These dumplings are truly a piece of art. The skins are nice and thin, yet strong enough to hold the soup in place. The pork and crab dumplings exploded with a deliciously strong crab flavor."

Cheryl Lu-Lien Tan

"They were, in fact, terrific — each one was beautifully crafted, steamed to perfection and sent a lovely shot of umami when it burst in our mouth."

Aun Koh

"Thin skin. Flavourful soup. Just the right balance of fat in well-seasoned meat. I was especially thrilled by their pork and salted duck egg yolk XLBs."

Gary Soup

"The xiao long bao at Jia Jia are of uniformly thin skin, carefully wrapped and filled with solid and "soup" fillings of complexity, consistency and flavor."

Carrie Sim

"By far, the very best soup dumplings we had all trip. These are absolutely addictive and I was popping dumpling after dumpling without any hesitation till I was so darn bloated."

Jackie Tsui

"The dumpling skin was thin, the filling was so tasty, and the inside was bursting with soup. Everything danced in my mouth, creating a perfect food moment."