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Little Ting’s Dumplings

Chinese Dumplings made to the press?

I had multiple people asking me recently whether I have been to Little Ting’s Dumplings , because they all read the article from Seattle Times.

It was rumored that Canadians come down to Little Ting’s to have dumplings.

So, off we go in the car to North Seattle.

On the busy street of Greenwood Ave., Little Ting’s Dumplings sits in a small, 2-unit, unassuming building.

Based on the looks, it used to be a sushi restaurant.

We went on a Wednesday for lunch, and the place was full with one last table open just for us.

Two people behind the counter were engaged in making dumplings with utmost focus.

We sat down and ordered pork and pickled vegetable dumplings, beef and onion pot stickers, baby shrimp and chives pan-fried buns, spicy beef tendon, hand-made noodle in spicy sauce and a side of milk tea.


While waiting for food, perfect time to check out condiments.

Black vinegar, home-made chunky spicy sauce and a super garlicky soy sauce — awesome!

First came the spicy beef tendon.

It was superb!

Even though it had plenty of pepper seeds visually, it was quite misleading the dish was not very spicy hot at all.

The beef tendon was cold, crunchy and full of flavors of garlic and soy; sweet, pungent, and just simply addictive, one of the best tendons I had in a while.

Next came the baby shrimp and chives pan-fried buns.

From the English part of the menu, I was expecting small fresh shrimps inside the dumplings; but the Chinese menu said that it was “shrimp skin” in the buns.

“Shrimp skins” are super small shrimps that are dried, and used in Chinese cooking, and those were in Little Ting’s pan-fried buns.

The flavors were fresh, mild with a hint of seafood.

What I didn’t expect was the buns were not the Shanghainese pan-fried buns I was used to (such as the ones in Dough Zone, with a fluffier flour dough), but was basically a thicker dumpling skin, then pan-fried.

Still crisp bottoms with chewy skin, pretty good.

Next came the pork and pickled vegetable dumplings.

These dumplings were boiled in water: pork was tender and the pickled vegetables were salty and with slight sourness as expected in Chinese pickled vegetables.

The dumpling skin was the thick type, which was more Northern Chinese style than the thin skin Cantonese style, and with good chew and clean simple flour flavor.

Multiple surprises came from the beef and onion pot stickers.

One, I was expecting them to be in different shapes than the boiled dumplings, which was what I was accustomed to (usually dumplings are rounder, and the pot stickers are longer shape, sometimes even different types of wrapping).

At little Tings’, the nomenclature was only for the method of cooking: same dumplings but pan-fried is pot sticker, and boiled are dumpling.

Another surprise was the filling.

The beef was strong sweet soy-flavored stewed beef; I was used to dumplings with mild and slightly marinated beef.

They were delicious, and certainly no sauce required.

Lastly, the hand-made noodle with spicy sauce was also not very spicy at all, but more greasy.

Again, the English menu only said that the noodles were hand-made and came with spicy sauce, but did not say anything about the grease part.

A peak in the Chinese on the menu, one will find that the dish was all about the grease.

In fact, traditionally, it was a lard-tossed noodle.

Flavors were good, and the noodle texture was excellent: right amount of thickness, right amount of chew.

I did find eating the noodle as its was lacking a little in flavor dimension, but when I added the house-made garlic soy sauce to it, they were really good!

One note on the milk tea, it was made with fresh milk, but far too little tea.

What was in there was a nice Jasmine tea with light floral flavors, not too sweet and creamy — probably would not order that again.

They also sell flavor variations of the milk tea by adding jam (strawberry and peach).

Little Ting’s offers some griddle-cooked dishes that looked interesting.

Alas, we had no more space in the stomach; in fact, we had so much left over, the food was returning home with us.

Verdict: Little Ting’s has good Northern style dumplings, and I am glad that we have a shop like Little Ting’s in Seattle.

If I was Canadian, I would not drive down just for the dumplings.

In fact, I live only 16 miles from the restaurant, and I am not sure I want to battle the traffic to the westside for them.

I will, however, buy their frozen dumplings, and enjoy them at home!

Little Ting's Dumplings Menu, Reviews, Photos, Location and Info - Zomato

Eating Out in Edmonds

Asian food in Edmonds?

Personally, I don’t correlate the two together but the tie exists!

I was surprise to find these good eats, and they definitely got me as a customer!

First stop, Wonton Noodle House.

I was told that the chefs were trained in Hong Kong.

The place is reminiscent of Mike’s Noddle in International District with similar food offering.

The wontons and dumplings were awesome!

Thin skin, crunchy shrimp and meat, with extremely bouncy, thin, egg noodle that was free of alkaline flavor.

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Congee was smooth, and the pork and thousand year old egg was flavorful.

I was thoroughly happy with the soy sauce fried rice crepe, the rice crepes were very fresh and soft, with a mild soy sauce flavor and crunchy bean sprouts plus sesame seeds.


Something very simple yet very delicious.

Next was dessert.

My friend told us about Black Ball.


Turns out Black Ball is a chain Chinese dessert stores originally from Taiwan.

Their famous dessert is the grass jelly – which I had to return to try.

I had the highly recommended matcha pudding and matcha shaved ice with red beans and rice balls.

We were there at a cold night, so hot dessert of red bean soup was also on my list with added yam and sweet potato balls to fight the chilliness in the air.


Red bean soup was very good – big red beans, soft, and not too sweet.

But I was disappointed with the yam and sweet potato balls.

They were soggy and mushy, nothing like the ones I had in Taiwan.

The matcha shaved ice and pudding was very good.


Perfect matcha flavor, perfect sweetness, with multi layer of texture – crunchy ice crystals from shaved ice, firm jelly texture from the pudding, thick red bean and chewy rice balls.

Aside from Chinese food, we also found an Indonesian grocery store that serves food, Waroeng Jajanan.

Grocery side had small offering of mostly instant noodles, spices and dry goods.



The food side had a small menu.

We had the fried chicken, noodle, coconut rice, yellow rice with beef, and satay.

My favorite was the coconut rice.

Fragrant with ginger, almost cardamom like flavors, moist and comforting.

The chicken was fried super well – the chicken skin literally melt in the mouth; but the meat itself was under marinated.


The satay was not as good as Malay Satay Hut’s, and still with good flavor; vermicelli noodle was soft with nice flavor, mixed with bean sprouts, and served with a side of boil egg and rice cake, and plenty of spicy peanut sauce.


Yellow rice was fantastically gingery and full of flavors.


However, the beef was very dry and tough even though it had very good curry like flavor.

Peanuts on the side was spot on, spicy and delicious, along with the perfectly fried shrimp chips.

Noodle was soft, simple and spicy.


With crunchy bean sprouts, hard boil egg and lots of peanut sauce.

These foods are going to get me up north more often!

Wonton Noodle House Menu, Reviews, Photos, Location and Info - Zomato

Suhang Shanghainese

IMG_8677My Vancouver grandma knows that both my dad and I love Shanghainese food, and she was excited to share her new find in Richmond.

We had gone to Ningbo, and used to go to Shanghai River; and this time we checked out Suhang.

The restaurant space was not big, but it was certainly busy.

The menu looked great and authentic, we were eager.

We had three appetizers to share.

The cold meat was flavored well, tender and tasty, salted just right — the closest way to describe it was a tenderer, very thick cut prosciutto.

A dish called “Ma Lan Tou”, 馬蘭頭 , a mix of this vegetables that tasted like a cross of celery and spinach, with shredded tofu.


Top: ma lan tou — L: kor-fu — R: cold pork

The dish was delicious enough, but I wish for higher vegetables to tofu ratio.

Another quintessential Shanghainese appetizer was, “kor-fu” in Shanghainese, a soy sauce braised gluten.

The gluten were spongy, and soaked up sauce of sweet soy sauce and black Chinese mushrooms that they were cooked in, the way it ought to be.

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Fisherman’s Terrace

Richmond, B.C. is a Chinese food paradise.

Many credited the waves of Hong Kong immigrants for making that happened.

In fact, many Hong Kong people believe that Chinese food in Richmond, B.C. is better than those in Hong Kong.

One of these fantastic restaurants is Fisherman’s Terrace.

For as long as I can remember, I have always gone to Fisherman’s Terrace; it is my grandparents’ favorite place.

It is never a problem getting reservation because the restaurant folks know my grandparents with their years of patronage.

I don’t know if I get better food because of grannies, but I have always enjoy their dinner meals and dim sum lunch.

A friend thought of this place negatively; personally, I have sent friends there to eat and they seemed to enjoy it.

This last visit, we went for their seafood set dinner.

First came a seafood bird’s nest soup.


The flavor brought me back instantly to Chinese banquets that I used to attend growing up in Hong Kong — it had the same flavor as the shark fin soup, except with scallops and shrimps and bird’s nest.

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The Chinese food scene in Seattle has been slowly improving.

Remembering the times in early 90s when I first moved to this area, I was visiting Vancouver, B.C. every month to get decent Chinese food.

Now, we have Din Tai FungFacing East, and Little Sheep that I believe are on par with what Vancouver has to offer, and Jade Garden and Top Gun, albeit not the best, but decent.

When it comes to Chinese barbeque, in the 90s, I was a frequent customer of King’s Barbeque; again, not the best, but edible, and most of their barbeque products were better than Kau Kau’s at the time.

I remembered their roast duck was great, but no one at the time was able to make good barbeque pork; my supply were from barbeque shops in Richmond, B.C.

Until several years back, our friend told us about then the new 663 Bistro.


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