Before I get to what sounds like bashing, let me explain: Ixlb’s dim sum tastes GOOD. I like it. I do not dislike it. And what’s not to like? It all tastes so...neutral.
Neutrality is expected from some but not all staples. The Shrimp Hargow, for example, is the Switzerland of dim sum. It's a pretty universal crowd-pleaser as long as the crowd isn’t allergic, as the ingredients are not too foreign for most, the flavors not too strong or shocking. The tender ball of shrimp bodies and tails tangle with strips of bamboo, glutinous wrapper on juicy shellfish on panda-food crunch. They are, and will always be, my favorite.
If you’re looking for something more hard-hitting, with a little more character, you can usually look to the Shumai. These dense purses of packed ground pork are stuffed in an al dente wrapper like crumpled paper puffing up a handbag on display. The Ixlb iteration is lighters than expected, and their fluffier pork filling leaves you feeling pleasantly satiated but not stuffed to the gills. They are dilute compared to their usual hard-hitting density, but I do like them better this way.
Unfortunately, that’s not the only thing they lightened. The XLB are just okay, a forgettable broth in a nicely-done wrapper with a pork filling that finishes a little on the sweet side. Good but not a reason to eat here.
Even the French Cha Sui Bao are weak in sauce - the bbq pork just needs more bbq. I do love that pineapple topping though.
The Shrimp Wonton with chili oil has a sneaking suspicion of numbing burn, but the filling is unremarkable. Get your favorite dumplings with a side of chili oil - no need to order this one too.
No matter what you're eating, the salt and spice can be washed down with Iced Coconut Tapioca. It’s like boba-rice in a creamy and icy delight. A lot of sugar but that’s kind of the point.
They do know how to cook their vegetables right. The Chinese Broccoli is cooked just through to where it still maintains its bitter crunch. They also don’t drown it in oyster sauce - they add exactly enough to give it flavor. I do wish they didn’t chop it up so much, though. It’s diced so finely you feel like a baby picking up individual Cheerios.
My impression and most of my food has been mild, but the Seafood Pearl is a standout exception. These rice balls unleash a startling dash of fish funk thanks to the fish and dried shrimp in the mix. This one is an acquired taste so don’t get it if you’re not used to that authentic fishiness you only find in Asian-grandma cuisine.
Finish up with Steamed Egg Custard Buns. Soft, airy, creamy sweet egg in the middle. It was a coin flip between these and the baked tarts, and I have no regrets.
So I’m not in love with Ixlb but so what? They're a pretty good intro to Chinese cuisine for those who less adventurous eaters. They sell affordable, we’ll-made dim sum in the middle of Sunset Blvd, and that is nothing to sneeze at, even if there’s a light layer of whitewash on top.
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