Black truffle Xiao Long Bao are essential. Chef Sammy Kwok of steam_nyc and shanghai.asian.cuisine.nyc uses his creativity to to add new twists to classic Chinese dishes. Born in Hong Kong, trained in Shanghai, and sharpened in Chinatown, his new restaurant steam_nyc is the culmination of years of experience. Here’s what we tried: • Xiao Long Bao: Pork, Crab and Black Truffle 🤌🏼 • Zha Jiang Mian: Served on udon, an iterationul unique to chef Sammy 🍜 • Enoki Mushroom w Watercress: Tasted like wok fried noodle dish. Righteous. Stay tuned for part 2, where we get down on fried rice. #righteouseats #xiaolongbao