What I like about the gyozas here are that each dumpling are stuffed to the brim with fresh, juicy meat, mixed with generous amount of cabbage for that variation in flavours and imbuing a refreshing taste to the stuffing, cutting down the oiliness. The pan fried ones are the best since the slightly charred flour adds a kick to the overall taste and accentuates the flavour of the meat.
The sui gyozas are pretty tasty when paired with the chilli oil. The fried ones are surprisingly meh, considering how good the original gyozas are. The fried skin is too hard, and the meat juices are lost due to the frying process.
For a good, filling, quick meal, this is the place I will always consider.
My Thoughts: Pretty Good
