Some restaurants survived the pandemic, but others just could not. Replacing our beloved Muodu, a sweet little dim-sum diner stands in place of the best soup dumplings west of China.
The plates are pretty, and the flavors are prime. They're essentially the South Bay's first small-batch store so the food gets more care and attention.
The Scallion Pancake is a good starter, impossibly airy and crispy and light.
The Pork BBQ Buns have a gooey, saucy filling with plenty of bacon in between.
Shrimp Rice Noodle is split for sharing, and each segment features an entire shrimp.
Chinese Broccoli is simply steamed with soy sauce, a green that's good for grazing between bites of meat, meat, meat.
Sweet Rice Shumai are subtle, like a savory, soupier fried rice.
Pork and Shrimp Shumai are super juicy and pleasantly less dense than most.
Shrimp Hargow could use a little salt, but the wrapper is right on.
The Bean Curd Rolls with a filling of ground pork, veggies and shrimp have a great texture.
The Soup Dumplings aren't what Muodo used to make. The filling tastes homemade, but it's a big, dense ball and not as tender. We tried both pork and shrimp, but the difference is not so discernible.
The Pork and Shrimp Wontons with Chili Oil are bland.
I forgot to photograph the Garlic Spareribs, but I don't recommend them anyway. Super slippery nubbings of very little, very chewy meat with salt being the only discernible seasoning, hardly worth the effort of eating.
Egg Custard Tarts are on a brighter note, with fabulously flaky crust and a filling that is more subtle on the egg and sugar. Sesame Balls add a happy ending, freshly fried like mochi.
There is no replacement for something as special as Muodu, and I doubt the South Bay will ever see anything similar again. But Dim Sum 101 does curb a craving and fulfill a need, and I do think they're better than the rest.
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