Xi Yang Yang
Who doesn’t like a lunch of steaming Xiao long bao? Well yes, probably someone, but we saw that as more of a rhetorical question. Opened in February this year, Xi Yang Yang specialise in making this wonderful dumpling, filled with hot soup. You can watch Xi Yang Yang’s baozi masters at work in the show kitchen. But please, no drooling over the glass as it’s distracting, and these guys need to focus – Xiao long bao are notoriously hard to make.
Three types of Xiao long bao are available (pork, prawn and crab). We would recommend all of them, but if we had to choose one, we would go with the crab (2,000 Kyats – 4pc /4,000 Kyats – 8pc) - Each well-formed flour dough pouch is packed full of crab meat, minced pork and a delicious broth made from pork bones and pig skin. Accompanied with soy sauce, shredded ginger and a touch of chilli oil, they were little food bombs, packed with flavour, just waiting to explode. Handle with care!
The rest of the menu was less satisfying. You might like to try the marinated pork wrap (2,000 Kyats), with moist slithers of pork, diced cucumber and spring onion, and the kale with oyster sauce (2,000 Kyats) wasn't bad. However, the spicy shrimp and pork wonton (1,500 Kyats) was undercooked and the house steamed chicken soup (2,000 Kyats) was too oily and tasteless.
If you are looking for a quick, affordable meal then Xi Yang Yang could be a good option. We would stick to the Xiao long bao though.
Xi Yang Yang:
4, Nyaung Tone St, Sanchaung Township, Yangon