Maung Maung mastered centuries-old culinary art in Malaysia, then gave Southtowns a restaurant Buffalo can’t match Clockwise from upper left: Shrimp tempura, pork-shrimp fried wontons, har gow, siu mai, dark egg, pork-shrimp in tofu skin, pork riblets steamed with preserved black beans. Dim sum, the big menu of little dishes served around the world, tends […]
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