My husband and I loved this place. My favorite is the snow crust chia Siu boa. We live 5 miles East, but we loved the place so much we are there 4 times a week!
Great video on this establishment. As the older generation Cantonese bakeries disappear, it is more difficult to find dai baos and this style egg custard pineapple buns (term we older Taishanese use is “鷄映包 gai ying” baos).
Thanks! Wow, I used to call it gai ying baos too! But now I just call it nai wong bao. As for older bakeries, it was sad for Fung Wong on Mott Street closing. Where would you get those cookies in the plastic basket with the tassel?
Arthur, I believe those cookies are called “gai zai beng 雞仔餅” with a literal translation of little chicken biscuit. A quick google shows that gai zai beng does not contain any chicken. A few years ago, when my family was in the GTA (greater Toronto area) for our good Cantonese food craving fixes, we received the gai zai beng as one of the free desserts after a big birthday celebration meal in one of the fancier Cantonese (Casa Imperial) restaurants, unexpectedly and ironically, in all places. My wife says the gai zai beng in the little plastic basket with tassel was typically offered only during August Moon Festival as a children’s treat.
Excellent delicious review...Grandpa Chen outdid himself in all his goods 👍...awesome selections Arthur...😮 strange he used lotus seed paste in the sesame ball...the filling is my fav, next to the peanut coconut sugar filling, I don't like red bean anything...my fav bun is the egg custard bun, anything made with that filling is a big hit in my book...dai bao, I don't like, only steamed roast pork gai bao doy and egg custard buns are the only ones I eat and like 😊...the prices are reasonable...glad you enjoyed it...have a great weekend Arthur ❤😊...thanks again for a delicious review 🤗
It seems like they may have improved their quality control and service. But the real test would be to go there on a Sunday morning and see how that goes. Did you order any drinks? I have yet to write my update as my first time trying them a few months back during their grand opening promotion wasn’t spectacular. I can proudly say that my dad’s original recipe that was used for Hop Sing’s Roast Pork buns in Chatham Square in Chinatown has been unmatched and he didn’t have it written down, as chefs back then kept everything in their head. Too bad my dad didn’t get any credit when they let him go over 40 yrs ago and he took the grudge with him to the grave.
This part of Little Neck is beginning to look like a new NYC Chinatown. There are already two dim sum parlors and an Asian supermarket in the neighborhood. As Arthur highlighted, go here early. They generally sell out of items by the afternoon. I've yet to try their char siu bao because I have only been able to stop by in the afternoon.
I live in the area. There are good and bad things about this place. Only their fresh baked baos are good although recently their char siu baos have many more fatty pieces in them. I'm not a fan of their egg tarts. The texture is like jelly and very sweet. My biggest issue with this place is the packaged steamed baos in the refrigerator. There is no expiration date on them. On several occasions, I brought these home and the dough had a sour taste to them. Also, their white bread is pretty bad, and you must check for mold.
Even though I've never had the salted egg or lava buns...I don't like salted egg yolks, even though I was born here, there's a lot of Chinese things I don't like to eat 😂....you are always welcome to ask me for my opinion 😉😂...just like you said " if you have a minute, I have an opinion" think that's what you say 🤔😂
My husband and I loved this place. My favorite is the snow crust chia Siu boa. We live 5 miles East, but we loved the place so much we are there 4 times a week!
A dedicated bakery to old time buns is always welcome!
Glad you went here and words well spoken. We try to go weekly. The egg tarts are as good as any I've had in Chinatown.
This place is becoming one of my favorites
Love the HK style buns and pastries. Thanks for sharing!
My pleasure 😊
Looks delicious. Arthur knows his stuff
Great video on this establishment. As the older generation Cantonese bakeries disappear, it is more difficult to find dai baos and this style egg custard pineapple buns (term we older Taishanese use is “鷄映包 gai ying” baos).
Thanks! Wow, I used to call it gai ying baos too! But now I just call it nai wong bao. As for older bakeries, it was sad for Fung Wong on Mott Street closing. Where would you get those cookies in the plastic basket with the tassel?
Arthur, I believe those cookies are called “gai zai beng 雞仔餅” with a literal translation of little chicken biscuit. A quick google shows that gai zai beng does not contain any chicken. A few years ago, when my family was in the GTA (greater Toronto area) for our good Cantonese food craving fixes, we received the gai zai beng as one of the free desserts after a big birthday celebration meal in one of the fancier Cantonese (Casa Imperial) restaurants, unexpectedly and ironically, in all places. My wife says the gai zai beng in the little plastic basket with tassel was typically offered only during August Moon Festival as a children’s treat.
@jimmyjimmyeegalok thanks for all the background info! Good memories of that item!
鷄映is different. Its Malaysian origin with touch of coconut flavor. What this is now is lau sa(流沙)
Excellent delicious review...Grandpa Chen outdid himself in all his goods 👍...awesome selections Arthur...😮 strange he used lotus seed paste in the sesame ball...the filling is my fav, next to the peanut coconut sugar filling, I don't like red bean anything...my fav bun is the egg custard bun, anything made with that filling is a big hit in my book...dai bao, I don't like, only steamed roast pork gai bao doy and egg custard buns are the only ones I eat and like 😊...the prices are reasonable...glad you enjoyed it...have a great weekend Arthur ❤😊...thanks again for a delicious review 🤗
Thanks for your comments! I would like to know your opinion about the new fangled filling, salted egg yolks or "lava" buns. Do you like that stuff?
It seems like they may have improved their quality control and service. But the real test would be to go there on a Sunday morning and see how that goes. Did you order any drinks? I have yet to write my update as my first time trying them a few months back during their grand opening promotion wasn’t spectacular. I can proudly say that my dad’s original recipe that was used for Hop Sing’s Roast Pork buns in Chatham Square in Chinatown has been unmatched and he didn’t have it written down, as chefs back then kept everything in their head. Too bad my dad didn’t get any credit when they let him go over 40 yrs ago and he took the grudge with him to the grave.
I didn’t order any drinks but that’s something else to try the next time I go.
@@minutereviewshow hopefully, they improved it, the drinks were bland when I had it and it was a iced coffee.
This part of Little Neck is beginning to look like a new NYC Chinatown. There are already two dim sum parlors and an Asian supermarket in the neighborhood.
As Arthur highlighted, go here early. They generally sell out of items by the afternoon. I've yet to try their char siu bao because I have only been able to stop by in the afternoon.
The demographics definitely support more Chinese/Asian eats in the area!
Nice job, but why not include the price for reference?
You could pause the menu at one point in the video or perhaps take a look at images online.
I live in the area. There are good and bad things about this place. Only their fresh baked baos are good although recently their char siu baos have many more fatty pieces in them. I'm not a fan of their egg tarts. The texture is like jelly and very sweet. My biggest issue with this place is the packaged steamed baos in the refrigerator. There is no expiration date on them. On several occasions, I brought these home and the dough had a sour taste to them. Also, their white bread is pretty bad, and you must check for mold.
Even though I've never had the salted egg or lava buns...I don't like salted egg yolks, even though I was born here, there's a lot of Chinese things I don't like to eat 😂....you are always welcome to ask me for my opinion 😉😂...just like you said " if you have a minute, I have an opinion" think that's what you say 🤔😂
What’s your favorite pizza topping
@@ramencurry6672 my fav 🍕 topping is 🍍 and bacon 😋😉🤣🤣🤣
I was born here and I don't like egg yolk in moon cakes.
@@jungdonna I only eat the lotus seed paste without the yolk moon cakes 🤣🤣🤣
@@jadehom8067 People gave me moon cakes with egg yolks. Don't tell them that I threw out the yolk. It was probably expensive. 😄
This place is no good. I live in the area and only people that go here don't know what good baos taste like. Sorry.
Expensive and over rated