Last week, rolled out its latest seasonal xiaolongbao: a soup dumpling filled with laksa broth. A little less adventurous than their , perhaps, but the flavor combination still sounded promising.
The Singaporean restaurant chain is known for experimenting with the traditional pork xiaolongbao, mixing in ingredients like foie gras, mozzarella, black truffle or tongue-numbing Sichuan seasoning to form in the dumpling world.
So is it any good? Well, this new laksa xiaolongbao is a subtle-flavored hybrid of the two dishes 鈥� more soupy than creamy, though
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