Of all the pan-fried pork-and-chive dumplings in Boston, reviewers dream about these. The filling is savory, the bottom is crisped golden-brown in the pan, and the top remains tender and pillowy. The kitchen makes hundreds nightly, so they're always fresh and made-to-order. Serve with a mix of soy sauce, vinegar, and chili oil for dipping.
Tips from diners
Eat these immediately after they arrive — the crispy bottom is best enjoyed within 30 seconds of plating. The dipping sauce should be half soy, half vinegar with a small dollop of chili oil.
Springy noodles are tossed until slippery with a spicy peanut sauce made from ground peanuts, chili oil, and Sichuan peppercorn. The sauce coats every strand without being heavy or oily. The heat builds gradually, making it approachable even for mild-palate diners. Reviewers highlight the balance of spice, peanut, and the slight numbing sensation from Sichuan pepper.
Tips from diners
Ask your server to adjust the heat level — the kitchen can make it milder or spicier to match your tolerance. Most diners order medium heat.
Steamed bao arrive fluffy and warm, split and filled with a savory-sweet brandy-hoisin mixture. Reviewers describe the filling as 'better than bacon' — rich, slightly sweet, and deeply savory. The bao is soft enough to shred with your teeth but structured enough to hold the filling without tearing.
Tips from diners
Order multiple bao if sharing — the filling is addictive and one bao per person is considered modest.
Pork belly is braised low and slow until fork-tender, then tucked into steamed buns with pickled vegetables and aromatic oils. The combination of the melt-in-your-mouth pork, the slight acidity of pickled vegetables, and the soft bun wrapper creates a hand-held meal that feels both indulgent and balanced.
Tips from diners
This is hearty enough for a solo meal — order it with a side of greens to balance the richness.
Fried chicken pieces are served atop waffle-iron-cooked waffles studded with sesame seeds. The waffles are crispy on the outside, tender within, and the sesame adds a nutty flavor. It's a playful dish that combines American comfort food with Asian flavors. Drizzle with hot sauce or honey for sweetness.
Tips from diners
Order this family-style to share — it's meant for tearing apart and eating with your hands alongside other dishes.
Myers + Chang opened in the South End as a collaboration between pastry chef Joanne Chang (who won the 2016 James Beard Award for Excellent Baker for Flour Bakery) and her husband Christopher Myers. The menu, curated by chef Karen Akunowicz, celebrates Taiwanese soul food and pan-Southeast Asian street cuisine — dumplings, bao, noodles, and vegetables. The dining room is funky and casual with a Peters Park patio for summer, and weekend brunch focuses on dim sum that reviewers describe as some of the best pan-fried dumplings in Boston.
Weekend dim sum (Saturday-Sunday 11:30 AM-3 PM) is when this restaurant truly shines. Arrive before noon to avoid 45-minute waits. Carts no longer circulate — order from a menu and food arrives quickly.
The Peters Park patio opens spring through fall and is among the most coveted in the South End. Reservations for the patio book 2-3 weeks in advance during peak season.
The restaurant gets noisy and energetic at dinner — great for groups, less intimate for couples. If you prefer quiet, visit on a Monday-Thursday early (4 PM).
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