Voted silver for best Chinese (pop-up) restaurant!

Life & work with Edward Zhang.

"I’m still thinking about these tender, neatly crimped ravioli, stuffed with chimichurri pork and served in a swirl of reduced Chengdu soy sauce and garlic mushroom cream."

Check us out on WCCO chatting about our wacky flavors and where to find them.

Check us out on Fox 9 Good Day chatting all a-bao baos and how to properly cook them.

Spotted as one of the hottest new restaurants in Minneapolis and St. Paul for the third month in a row! Our baos are blushing.

"The buns couldn’t be easier to steam on the stove, and the results are really show-stopping. The foolproof instructions—and Iama fool—left us with buns that were crispy and toasty on the bottom, and soft and pillowy throughout, texturally delightful and packed with flavor."

We're back for the second month in a row listed as one of the hottest new restaurants in Minneapolis and St. Paul!

"I got a package of Swine & Dine, a traditional pork and cabbage filling that was as moist as the interior of a soup dumpling."

"This Hopkins-based pop-up is devoted to just one thing: pillowy handmade bao, stuffed with juicy meats and vegetables."