Food stall in a mart, next to a Beard Papa. Who would have thought this unassuming bao-hub would be the best meal in Gardena?
Their bao are FRESH! Fluffy, steaming shells conceal a soft and gooey filling, and no details are overlooked. The ingredients maintain an impeccable balance.
The red bean and yellow sweet potato filling is smooth with a starchy core. More like a dessert bao, filling without being too heavy. The red bean has an almost-whipped texture so it's a little more thin and you don't feel gross for finishing it.
The bao of the month is the spicy seafood bao. Flavorful with a kick, full of fresh tempura shrimp crab and gingery shreds of cabbage and green onion.
The crab and pork Shumai taste like a filling my grandma would make. The filling is a solid, jam-packed with ground pork and some crab stripes on top. There's just a touch of crabby brine, enough seafood to add the salt-water savor but not too much for the seafood-shy to handle.
Potstickers! Seared to a delightful crisp, legit stick-together crust all across the bottom. They won't start these until lunchtime so time your arrival accordingly. They taste like pan-fried home.
The pork bao. The bao-wow of bao. Tender ground pork makes a fluffy filling, the finish is a meaty-sweet. It's almost enough for a meal by itself. Forget Din Tai Fung. Enjoy your XLB there, but Nikuman-Ya has the best bao in town!
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