Yes, another large chain. This restaurant group started in Singapore and has since expanded to China, Malaysia, Indonesia, Japan and Hong Kong. These guys also serve a consistently great xiaolongbao, but the attraction here is “the world's first fusion baos," with innovative flavors like ginseng, cheese, crab roe, garlic, loofah, Sichuan mala, foie gras and black truffle.

I held out on trying these for a long time, thinking they were a bit gimmicky, but when I finally gave in for the sake of research, I found them thoroughly enjoyable. Each of the flavors distinctly taste as they should, but don't overwhelm the taste of the pork. The skin is thin and are colored with what the restaurant claims are natural vegetable juices. I couldn't even pick a favorite.

See the blog post: http://tinyurl.com/oyjnw6g