The glass walls of Shanghai Taste reveal chefs rolling dough and pleating soup dumplings in full view of the dining room. This restaurant exists because Jimmy Li, a veteran restaurateur, wanted to bring the specific, thin-skinned xiaolongbao of his hometown to the Las Vegas valley. He installed a refrigerated room to keep the dough at a precise temperature, ensuring the skins stay delicate through the steaming process. The center of the room stays crowded with people waiting for those individual bamboo baskets.
ShangHai Taste (Chinatown)
food drink