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WHERE TO EAT The best Baozi in the world (according to food experts)
1
Recommended by Michelin Guide and 13 other food critics.
"This is the most comfortable, although somewhat hidden in the Shanghai Centre. Along with the speciality - their wonderful Xiao Long Bao - are some hairy crab dishes."
2
Recommended by Lonely Planet and 16 other food critics.
"The dumplings here are certainly special. The xiǎolóngbāo – thin-skinned packages with meat or veggie fillings that are surrounded by a superb, scalding soup – are especially fine."
3
Recommended by Daniel Ang and 15 other food critics.
"His signature Baked Bun with Barbecued Pork is seriously the best I ever eaten. Very similar to a bolo bao, the sweet pastry covered bun is light and fluffy, with skin so thin, and saucy char siew pork within almost oozing out. Supercrazygood!"
4
Recommended by Lonely Planet and 50 other food critics.
"Are these Melbourne's best xiao long bao (soup dumplings)? We think so, which is why getting a seat in this three-level building isn't always easy, though you can book ahead."
5
Recommended by Daniel Ang and 7 other food critics.
"8 different flavours, each promising to stimulate your taste buds and thrill your senses with the multi-coloured offering. When in doubt, go for the original. Packed with brothy goodness, this tasted best of the lot."
6
Recommended by J. Kenji López-Alt and 6 other food critics.
"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."
7
Recommended by Andrew Zimmern and 29 other food critics.
"I’ve eaten a lot of dumplings in my life, but I’d cross an ocean for the xiao long bao stuffed with seasoned pork and black truffle shavings."
8
Recommended by Jonathan Gold and 27 other food critics.
"The xiao long bao are small miracles; plump, round spheres soft yet firm to the touch, delicately fragranced. When you pop one into your mouth, perhaps having wetted it first with a drop of black vinegar, it bursts into a mouthful of broth — boiling liquid if you haven't allowed it to cool — transforming the filling of meat and aromatics into a loose, savory purée that melts away like pork-scented air."
9
Recommended by Andy Hayler and 9 other food critics.
"I liked the witty touch of a fluffy barbecued pork char sui bun carefully prepared in the shape of a hedgehog."
10
Recommended by Time Out and 28 other food critics.
"This Taiwanese restaurant serves arguably the best xiao long bao – the steamed dumplings stuffed with meat and broth."