The best seats at Asian Legend are upstairs, looking into the kitchen, where cooks prepare the restaurant’s signature soup dumplings. The thin-skinned pockets, loaded with fillings like tender crab and ground pork, are as messy as they are delicious. A sampler platter stacked with mix-and-match piles of soy-braised beef shank, shredded chicken, bamboo shoots and glassy bean noodle sheets is far better than a woefully under-seasoned bean curd soup with diced pork belly and bok choy. Satisfyingly chewy rice cakes are stir-fried with peppers, cabbage, carrots, firm tofu and shredded chili-slicked pork.
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