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  • John Moran

    When I worked in downtown LA the crew always wanted cha siu bao and siu mai so I made runs to a place in Chinatown. It was in an alley and was the backdoor of a restaurant, maybe General Lee’s? They had the best fresh bao and other Chinese pastry items. When we move operations to Hollywood I discovered a Philippine place with great bao, it was in east Hollywood, the name was something like Mama’s. It’s been years since I was in LA so don’t know if these places are still there. When I was in China the bao was very different, much better as it was in Taiwan.

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