98 COMMENTS

Here’s the story with these dumplings: we originally went to the Sinchon area to film a video about something we really wanted to film. But that place went down. Hot damn! Businesses in Korea go up and down SO FAST! Fortunately, we had a backup plan in case the place was gone (seriously, we make backup plans just in case the places go down). On the way to our backup plan, though, Leigh told us about this place that she used to go to with her Taiwanese friends, which they all supposedly really liked. So, we trusted them, and we trusted her, and…

WOMP WOMP

It wasn’t terrible, but, not to sound snobby or anything, but we had Xiaolongbao in Australia and Singapore and those were great. These here…not good. Tough dough, tough meat, and all the soup fell out of the holes. What a not nice! The taste and flavour gave us something we were really hankering for, but it didn’t have that soupy explosion of soup dumplings. Too bad!

I’m not sure how many of you experience the same thing, but we go through food waves: we sometimes feel like eating only Korean food, and love all of it. Then there are times we don’t want to touch it, and only want foreign food. Even if it’s not great, we still just want to taste something different, you know? We’re going through one of those foreign food waves lately. We’ll get back to our Korean food kick soon though, probably, now that Mul Naeng Myeon season is starting up again!

I’m just shocked, really shocked, how hard it is to get good Chinese food here. We did our Chinese Food Delivery video a while ago, and while we like that food, it’s not the Chinese we’re used to. It’s a totally different thing. It’s really hard in Korea to get non Korean food that isn’t in some way tampered with. No, pasta restaurants, I don’t want my pasta to be soupy and with a side of kimchi. No, Mexican food place, don’t put sweet pickles in my burritos! Stop changing things, man! Keep it somewhat authentic!

Enough ranting about that. We’ve got something special for you: some super sexy blooper footage, including some crazy hot sexy scenes with things we do with our tongues. Oh man, so hawt!

 

Anyhow, we’re going to do WANKS again, I promise! We’ve got something preventing us at the moment, but we’re gonna be doing a bunch of road trips, like last year’s road trip, somewhat soon :D It’s gonna be epic! So, for the moment, we’re doing FAPFAPs until we’re free to do what we want to do around Korea! Make sure you click on the button below so you never miss out on any of these upcoming adventures :D

ToFebruary
  1. You have to try din tai fung– authentic taiwanese master xiaolongbao, in gangnam and myeongdong!!!

  2. 104, Myeong-dong 2-ga, Jung-gu, Seoul, South Korea.
    My parents had brought me be there before and it was AMAZING!!! Also my friend who lives in Korea likes that place!

  3. Just so you know, the interwebs are claiming this video doesn’t exist…

  4. I want to try this!! Sadly, the only dumplings I’ve ever had are the ones you get from Chinese takeout, which I love but.. they’re not as epic as these!

  5. I had this in Singapore, but it was a Taiwanese restaurant. I also had some century eggs and other stuff. It was amazing!

  6. I’ve been there! It’s not the best soup dumpling I’ve ever had ( is any foreign food really the best you’ve ever had in Korea?), but it’s pretty good. Mind you it is pretty pricey for dumplings in general.

  7. Lol you guise were eating the xiaolongbaos all wrong!

    Get ready for How To Eat Xiao Long Baos 101 (eh-hem):

    When you place the dumpling onto your spoon, chew off a slight bit of the top till you can see the insides of the dumpling, and then use that mini-hole to slurp the soup. Once le soup has been slurped, you can proceed with devouring the entire dumpling in its delectable glory.

    For the best of the best, visit Din Tai Fung in Myeongdong! Best dim sum restaurant in the world!
    http://english.visitkorea.or.kr/enu/SI/SI_EN_3_1_1_1.jsp?cid=932466

  8. “What a not nice”? lol My Korean Husband reference? :p

    Hah, authentic food. I live in a rural Australian town, there is no such thing.

    http://s3.amazonaws.com/theoatmeal-img/comics/asian_food/1.png
    http://s3.amazonaws.com/theoatmeal-img/comics/asian_food/2.png

    Btw, while we were watching this, we were actually eating dumplings? Except they were homemade. Tough dough, tough meat, but c’mon, it’s not like we have any choice…. :'(

  9. This is kinda related but not really (food in dough), but has anyone from the Eat your Kimchi crew found any restaurant or shop that sells Pierogis! I’m super desperate! I made them once by myself so far in Korea but they weren’t the greatest…

  10. there’s a soup dumpling place near my house and the owner is from Shangai, so i always assumed they were from China. also, they are f*cking amazing, like heaven-in-your-mouth little balls of happiness!! and it costs like 300yen for 6, or something ridiculous like that… let me know next time you are in Japan and i shall take you there!! (or at least give you directions to the place…)

  11. Fried wantons are delicious but I don’t know if you can find it in Korea..it is like a fried and crispy mandu

  12. That’s odd! Can you give it another shot? It’s working for us! We cleared the cache, so maybe that’ll fix things?

  13. Martina’s mouth when she licked her lips: reminded me of Peta Wilson (‘Nikita’)?! That was unexpected.

  14. I have food waves, too! I love Korean food, but there are times when I crave something different or one specific thing. Lately, my craving has been Mediterranean food. :( That’s hard to find in Korea. I don’t know any good dumpling places in my area, but one time my former co-teacher brought me to a Chinese restaurant in 진주 and it was pretty good. The restaurant served different kinds of Chinese dishes beside 짜장면. It was pretty good. It wasn’t completely authentic though because they still served the good with a side dish of pickled radish, but I didn’t mind much because it was the closest thing I could eat to good Chinese food. It did make me miss authentic Chinese food from China though. Hopefully that restaurant is still there because I think I might be craving Chinese food now after watching your video. ;)

  15. I feel you guys. Growing up in New Jersey there are lots of immigrants so there are lots of various authentic restaurants for Italian, Mexican, Chinese, Indian, Korean, Ethiopian, etc, etc. And a lot of people who live in cities or dense areas have the luxury of choosing authentic foreign cuisine versus fake versus fusion. I remember complaining about how I would have to travel 20 minutes to go to a good Chinese restaurant (funny story, there was a crappy chinese restaurant in my town to get you know, Chinese American fast food, well I remember seeing those people at the nicer more authentic Chinese restaurant.)

    ANYWAYS I totally felt like a jerk because when I went to visit my family for a summer in Saint George Utah I had a HUGE reality crush. Everything has a certain “Americanization” of their ethnic cuisines. Even though there was a large latino population, there wasn’t any good Mexican restaurants. It was awful. Awful.

  16. Oh my god, I’m really craving those soup dumplings right now D:. My mom used to make those and they were super duper delicious, but after my mom passed away, I’ve never had them like that anymore. My mom never taught me the recipe and I can’t seem to make them like my mom did anymore :(. And despite the fact that the ones my sister and I make are still delicious, it’s just not the same :(.. Wow… that went from a normal comment to a sad one very fast… So not what I was going for :p. Anywho, I think it’s originally Chinese, but I’m not sure ;p

  17. I wouldn’t try to take too big a bite or try to put the whole thing in your mouth. My dad has twice taken too big a bite of his xiaolongbaos and the hot soup shot up his nose…

  18. Are you from the Gulf Coast in LA? I’m actually down in Biloxi, MS :)

    • Haha I’m one of the weirdos down here that don’t actually eat seafood, but I totally know what you mean by crawfish season. Everyone starts doing crawfish boils and pretty much most of the rest of my friends love it. The spicier the better lol

      • If your nose doesn’t run a little someone didn’t season it right^^
        Also you can always tell a newbie to a crawfish boil cause they go to take a bit out of the napalm bomb that is the boiled corn without waiting for it to cool down first.
        I don’t eat meat but I eat seafood cause i didn’t want to be disowned by my friends and family. Saying no to jambalaya and gumbo is one thing, saying no to shrimp and crawfish is like on a whole other level of O_o faces. I hate oysters though…more like salty boogers than food.*shiver*

        • Yeah I could never even attempt oysters. Don’t even like ‘em fried. Jambalaya man, that’s the stuff. Chicken and sausage yum! I also love red beans and rice. I finally tried gumbo last time I visited NO and it was pretty good – I was afraid to try it since I’m not big on the taste of seafood but it didn’t taste fishy at all :)

  19. Yes Leigh, we Canadians have our own food. And its delicious carby goodness! (we need to pad ourselves during the cold harsh winters…../stereotypes FTW) :P

    Is there any place were you could get poutine in Seoul?

  20. Yes, Canadians have their own food, it’s called POUTINE and it’s AWESOME ;) And there’s like all the other stuff that are served at the sugar shack! Come on guises! Don’t tell me you don’t know this?!

    Or maybe it’s more proeminent in Quebec?… I thought it was common knowledge all over Canada (or maybe not as much in the north territory, I don’t know).

    There’s even this one guy from Montreal, who was a comic-tv guy that did all those really weird shows, that went all around the world for a while and that finnally decided to stay in Thailand and open a little poutine snack bar over there. I heard he’s doing quite well.

  21. Hmmmmm……I find that sometimes students desperate for a (cheap) taste of home can exaggerate the goodness of something. My friend once took us to a Taiwanese place in London, Ontario and it was………scary in its not-niceness, and I don’t just mean the food. At least your restaurant looked clean. It really depends on the restaurant itself and your expectations sometimes. Having been to China, I can say that overall I _much_ prefer the Chinese food in Toronto to that of China, and I’ve been to some of the super authentic ones and had lots of home-cooked Chinese food in Toronto and been to some of the super shishi restaurants in Shanghai. There’s no question that the Chinese food in China is more “authentic” but….. expectations (quality, flavour, presentation, aroma, and hygiene) are different, especially since China is a third world country (in general).

    Sorry that the food didn’t work out, but it was still a mouth-watering video, you could have faked liking it and I wouldn’t have known – LOL!

    • I would say developing, rather than third-world country….but I understand what you are getting at…

      • Er……sorry, I forgot I was Canadian there for a second. You are quite right, of course I meant “developing”. Honestly, I’m not trying to say one is better than the other, just that we are all used to what we’ve eaten previously or “growing up”. London, Ontario also has some nasty restaurants of all ethnicities.

  22. “What a not nice!” <— LMAO <3

  23. It’s called Mapo Tofu (or 麻婆豆腐 mápó dòufǔ) is a well known dish from Southwest China from the province of Sichuan (四川 sìchūan). It sometimes translated as the “Pockmarked-Face Lady’s Tofu.” In Sichuan, They are well known for their spicy cuisine, and they actually also eat kimchi-like spicy fermented cabbage in Sichuan as well. Of the flavors they are famous for, the most famous is called “spicy and numbing” or mala (麻辣 málà). This flavor is very unique to Sichuan is basically made with combination of dried chili peppers, Sichuan peppercorns (called flavor pepper is Chinese: ) and chili infused red oil (called 紅油 hóngyóu in Chinese). The dish is soft tofu that is in a spicy fermented spicy bean paste called douban (豆瓣(醬) dòubàn(jiàng)) with “spicy and numbing” seasonings, and ground pork, leeks, garlic, etc. It’s really, really good. But it’s made different everywhere you go. Of course, in Sichuan it’s super spicy.

  24. You can say it’s both Chinese and Taiwanese. This kind of dumpling is literally called “little bamboo-rack buns” (小籠包 or 小笼包 xiǎolóngbāo) in Chinese and are usually translated as soup dumplings. These kind of dumplings can be found all throughout China, but places like Shanghai and Taiwan are famous for them. I remember that in Wuxi (無錫 wúxī), for instance, you can just get one big one to serve as your whole meal, and because it’s so big you put your sweet vinegar you want on it actually in it, and their version is often made with crab meat. In that region, Chinese people really like to eat the hairy crab. To put it simply, the food of China is very diverse and flavor change dramatically from place to place, the southwest is spicy (and they also eat simply kimchi…but it’s just not called kimchi, it’s called paocai 泡菜), the central east coast is sweet, the north is more salty, and the south tends to be lighter in taste. Next, there is a famous Taiwanese restaurant with branches world-wide called Ding Tai Fung (or 鼎泰豐 dǐngtàifēng). As to whether the dumplings are Taiwanese or Chinese, Let’s just say it’s complex and saying it both ways is fine, although I would say it’s Chinese. Most of Taiwanese food is just coming from a regional cuisine of China in that many of the migrants to the island of Taiwan came from Fujian (福建 fújiàn), and so they bought with them the Fujian cuisine (often called 閩南菜 mǐnnáncài). Nonetheless, Taiwanese are very proud of their versions. There were also many Hakka people (客家人 kèjiārén) that came to Taiwan. Also, many people that immigrated to the US, Cananda, Singapore and Malaysia also came from southern China, i.e. Fujian and Canton (Guangdong), so this kind of food actually can be found all those places, too. Next, another thing that makes Taiwan interesting is that there are many people from all over China that came to Taiwan. They are often called the outer-provincial peoples (or 外省人 wàishěngrén), as apposed to the inner-provincial people (本省人 běnshěngrén)–those who lived in Taiwan for many, many, many generations. There was actually some political tension between the two groups for decades, but, in actually, I think now people lives more happily together, and, in fact, I know many people that are half outer-province and inner-province people. Sorry for rambling on and on. I hope I helped a bit with a deeper understanding of these dumplings…

    • i wonder why they chose to spell it din rather than the accurate ding, it cant be an ease of pronunciation thing because fung is easily the hardest one in there for an english speaker lol

      • I think it’s because many Taiwanese don’t always pronounce the “ng” all the time as many southern Chinese. Second, because they regularly use the syllabary zhuyin 注音符號 instead of a Roman alphabet based system to describe the sounds of Chinese. In other words, I think that they just accidentally spelt it with an “n” because they pronounce it that way and they are not necessarily very adapt at taking Chinese and transcribing it into the Roman alphabet, i.e. to many Chinese Hanyu pinyin 漢語拼音. I think that the same is true for many Koreans…they may find it hard to transcribe Korean into a specific Romanization system… My view on the whole thing is that I don’t think it’s necessarily wrong to not pronounce the “ng,” but it’s more of a thing of habit. For example, many Chinese say zhenzong for zhengzong 正宗, or maybe pronounce 蒸餃 zhengjiao as zhenjiao…to me I think it’s all fine. Plus, I’m not a native speaker of Chinese…so if anyone has bad pronunciation it would be me ><

        • oh really? huh, iv watched taiwanese things on and off for 8 years, managed to pick up reading fan ti from it lol (booya!) and iv never noticed this dropping of the ng, shall look out for it

        • It’s not really dropping, as it’s just part of their accent…and it’s a southern Mandarin kind of thing. And it makes sense…n is easier to pronounce. “ng” is a sound in the back of the mouth. It’s a velar nasal. “n” is in the front of the mouth. It’s a alveolar nasal. Another example would be 政治. Many Taiwanese don’t say Zhengzhi…but rather something along the lines of zhenzhi…but the zh is not as retroflexed and more palatalized. One that a lot of people don’t pronounce the “ng” in is 更好 or 蒸汽.

  25. Din Tai Fung! 딘타이펑! I recommend the Myeongdong or Times Square locations.

  26. This video does not exist youtube i think you lie oh well i guess i will have to watch it after i go to the dentist. :( :…(

  27. And now, this got me curious. WHAT IS Canadian food? (Aside from maple everything?)

    • Pouding chômeur, sucre a la crème, cigare au chou, tourtiere du lac st-jean (for Christmas) , paté chinois, paté mexicain, poutine, soupe au pois… and more

      I don’t know their english names, but those are really popular in Quebec (especially la poutine and le paté chinois) but I don’t know for the rest of Canada…

      • LOL! It’s kind of funny given the conversation that you mention “paté chinois” (Chinese paste) , but most other people know this dish as “Shepherd’s pie”…I don’t know if it is actually “Canadian” food but most Canadians do like to eat it. I’m also laughing that 90% of those google images are poutine (french fries with cheese curds and gravy)! Here are some more of the english names of what you wrote for anyone who cares (I’m not from Québec but I am French Canadian):

        Pouding chômeur: is kind of a yellow pound cake (lit. poor man’s pudding)
        sucre a la crème: maple fudge (who doesn’t love this?!)
        cigare au chou: cabbage rolls (I think)
        tourtiere du lac st-jean: meat pie (hamburger pie)
        paté mexicain: meat pie with various additions, cheese, ketchup, kidney beans, corn, etc.? (lit. Mexican paste)
        soupe au pois: pea soup (more of a small round bean than a pea, not the normal green peas)

        Now, if you want “fancy” French Canadian, you go for the eggs poached in maple syrup (served in a bowl, just break the eggs with a fork and scoop the eggs and syrup with your toast). Don’t try this with fake maple syrup, you will be disappointed.

        I think that bacon, peameal bacon, macaroni and cheese, salmon, baked brown beans (with maple syrup of course), lobster sandwich, butter tarts (small sugar pies), nanaimo bars, moose meat spaghetti, venison stew, bannock, fiddle heads and morel mushrooms, could all be added to the list too. I am sure that we have lots of overlap with America too, what with pancakes and pumpkin pie and cranberry sauce, etc.

        Cyber_3 – is now very hungry………

  28. Darn. I really wanted you guys to do a fapfap at a Mexican restaurant.

  29. … Now I want Szechuan food. Ermagerd.

    You guys should totally do a spicy food challenge btw! Or a gross/weird Korean food challenge! Like silkworm cocoons and fermented 회! That would be so fun to watch! <3

  30. As other people have said, soup dumpling is ethnic Chinese food. My favorite place in the US is Joe’s Shanghai. They have locations all over NY, but since my grandmother lives in Queens, that’s the one I go to (supposedly the prices are a bit cheaper than the Manhattan locations shhhhh). SO GOOD. Delicate skins, fatty rich broth and meat. Plus that red vinegar. And their other food is great too! Other places I’ve gone don’t quite match up, although the Gourmet Dumpling House/Taiwan Cafe in Boston does a nice job (less fatty, still flavorful).

    I’ve been to the number one soup dumpling place in Taipei (Dintaifung) while visiting relatives. My uncle never told me he was taking us to the TOP soup dumpling place so I just went there with no expectations and no bias. It was good! Buuuuuuut Joe’s Shanghai still has that special place in my heart.

  31. What a not nice?? That sounds kinda familiar…….hmmm haha.

    I miss Din Tai Fung in Sydney and those dumplings…. so good.

    Okay this is my theory about Koreans and food. Koreans tend to be really picky about food. They just don’t have the exposure to different types of food which is why foreign food is all catered to Korean tastes because many people are just too scared to try anything different. This was definitely how it was in Australia years and years ago when foreign food had to be westernised so people would eat it – and there still are people usually in rural areas who freak out at having anything slightly different. But on a whole Australians are eating lots and lots of different types of food. Something interesting to note: our friends discovered a Korean restaurant that opened like 25 years ago but when they went there the food was not really Korean! It had been so Australianised that it barely resembled Korean food. Meanwhile, authentic Korean restaurants had opened up everywhere in those 25 years since, but that one restaurant still assumed that Australians couldn’t handle real Korean food and cooked that weird Australianised food.

    So I think Koreans are still in that stage of not being adventurous, and wanting things to be catered to them, which means you end up with not much variety and some really crappy food. From my experience with Koreans, many complain a lot about anything slightly different. “It’s too oily.” “It’s too sweet” “I don’t like this taste”. Everyone except my husband thank god. Tastes can just be too foreign to them.

    I’ve been struggling a bit here with food because it’s the same over and over… it’s not bad, but being in a rural area, we eat this region’s food and that’s it. My inlaws are actually terrified of trying anything different! We had curry…. not even foreign curry, Korean curry… and it was too strange for them! They did end up liking spaghetti with a vegetable tomato sauce that I made, but it was the first time they’d ever had something like that.

    So for people like us that grow up with a wide variety of food, it’s fun and normal to try something new… but for so many Koreans, especially older people, it’s really scary. Which is why you get these horrid foods that are supposed to be foreign but cater to Korean tastes.

    But in conclusion…. I’d like some real Chinese food!

    • I went once with tour buses to Europe, so for 14 days all we eat is rice and more rice… T^T
      And half and hour in every landmark, literally spending more time in shopping center and just a quick pass through Louvre (literally, bus drive through the entrance, ok guise this is Louvre, *sounds of camera clicking, and then… bus went out… -.-;)

    • Nic – so agree with you. My parents are from a rural town in Australia and they told me about their neighbours (in their very later years…) who were invited to another family house in the neighbourhood for dinner — a lovely family who had relocated to pursue their Buddhism philosophy. Rice and a vegetable curry were served, which were politely met with agreeable “ooh, what nice small pasta you make” and “your soup is a bit hot for me, but thank you”. I have never known these people to eat anything other than meat and three veg every night, but their hearts were there and they did try, even if it was a bit strange.

      But a couple of generations down, I love the adventure of travelling to new places and discovering new food — oh Korea, I will be back in three weeks for your deliciousness!

      By the way, anyone in Brisbane, Australia who loves Korean food must go to Maru — but keep it quiet as the lines are getting too long!

    • oh nic!! i feel for you! i think variety is soooo important in keeping your sanity. i spent a couple of days in the country when i first visited korea – and i basically ate the same meal every day for breakfast, lunch and dinner. It was nice – but a little too overkill. I cant imagine your situation to eat the same textures and flavours over and over every day. *sigh* there is a point when my fussy australian stomach just wants a bowl of porridge or a salad without the creamy dressing. you need to have your own regular little foreign food party (even if its a party for one). you can wear a sparkly party hat and cook/eat whatever you want. haha. ^^ (lol @ what a not nice)

    • The Din Tai Fung in Sydney is indeed awesome. You guise should definitely try the one in Seoul for your dumpling redemption, I’m curious to see if they keep it authentic.

    • My parents are like this, and I think a lot of Chinese people are like this too. Until my sister and I got old enough to put a stop to it and take matters into our own hands, they (very poorly) planned our family vacations–in other words, they’d go on those cheap Chinese tour buses filled with old Chinese people (like themselves lol). We would sit in these buses for hours driving from place to place, get out for like 10 minutes and look at some landmark, then get back on the bus. Repeat for days and days.

      We went on a tour of Canada and literally, the only thing we ate was Chinese food. None of the most famous local stuff, and I knooooow Canada has some good eats! I asked my mom why we were ONLY eating Chinese food, and she told me it’s because Chinese people only want Chinese food. I guess the tour buses were catering to their audience.

      • I went once with tour buses to Europe, so for 14 days all we eat is rice and more rice… T^T
        And an hour tops in every landmark (for photo session), while spending a day in shopping center and just a quick pass through Louvre (literally, bus drive through the entrance, ok guise this is Louvre, *sounds of camera clicking, and then… bus went out… -.-;)

        • This makes me soooo sad! :( No macarons? No classic French cuisine or trips to boulangeries and patisseries :(? (With my experience, I didn’t know the existence of poutine until college, which was way after our little bus tour to Canada. A missed opportunity!) And to only have passed and looked at the Louvre….

          Once my sister and I got older and left for college, we told our parents no more bus tours. We were like…let us plan the vacation, or we’ll just stay at school “studying.” (Apart from the fact that when I came home from vacation, I really just wanted to relax AT HOME.)

      • My wife and I are now “cured” from ever wanting another one of those all you can eat Chinese Buffets because of one of those Chinese bus tours.

      • It’s so funny you mentioned those Chinese bus tours because my parents are fans as well. Who knew there were so many “Chinese” buffets from Arizona to North Dakota. And they would serve the same types of foods as well (eg. fried cream cheese wontons, fried rice, and chow mein).

      • I guess to make a distinction, mainland Chinese or Taiwanese–but Singapore is so well known for food variety. It’s one of my top destinations for travel! Not really sure why I haven’t gone there yet as my aunt and uncle are both professors at one of the universities!

  32. Real comment now: It’s too bad it wasn’t good.
    And reading in your blog post: I totally agree D: places disappear so frequently it suucckkksss… There used to be this great take away bento place near me that I would go to at least one a week before work so I wouldn’t always have to get bakery sandwiches or convenience store food… it was good and cheap and delicious.
    And they left. :(
    It’s a cafe now..

  33. I totally know what you mean!
    There are times when I just need bibimbap or some pajeon or any other Korean food, and then there’s those times when it’s like “ugh. no more rice! Someone give me some pasta, or a burger, or pizza, or pancakes!”
    Side note, I really miss mashed potatoes…. I am in serious need of some mashed potatoes.

  34. xiaolongbao is chinese cuisine. not chinese meaning china chinese, but chinese meaning ethnic chinese. xiaolongbao should be very common in china, taiwan, hongkong, singapore and even malaysia where huge percentage of population is ethnic chinese people.

  35. ahahaha saying the rest of your comments after leaving the shop!!
    “What a not nice!” hehe yeah….one of you guys accidently wrote this!

  36. Hey you guys, there actually IS a place where you can get super legit-tasting CANADIAN food…but you won’t believe where…

    A MONGOLIAN restaurant. I went to a legit Mongolian restaurant with my Mongolian friends over in Dongdaemun, and I’m telling you…it’s my Canadian Motha’s roast beef, mashed potatoes, carrots, and even dill pickles! Large portions and reasonable prices! If you’re interested and need directions lemme know~!

    Also in the area: Russian/Kazakh/Soviet Union Food (Borsht? Medovik? Anyone?)

  37. If you guys ever come to Taiwan you need to try xiaolongbao from “dintaifung”, its like the mst have.
    http://www.dintaifung.com.tw/en/default.htm <—this is there website, hope u can get in
    PS when SJM long stayed in Taiwan, Kyuhyun and Ryeowook went there and did a tv show, they love the xiaolongbao there!!!!!!

  38. They look so yummy. It’s food like that that makes me curse being relocated to rural Montana for work.

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