Regardless of Chef David Mao's reputation, I really didn't like Duck and Dumpling. And if this was an entry about Duck and Dumpling I'd talk about how the food was over-finessed, over-priced, and under-porportioned. But this isn't an entry about Duck and Dumpling. The executive chef of Duck and Dumpling, David Mao,
|David's Original Half-Fried Dumplings|
With David's modest price point, we are always able to afford some dumplings along with our entrees. Taking a bite through the soft dough and into the savory filling, you immediately recognize the origins of Chef David's stellar reputation.
|Malaysian Curry Noodle Soup|
Chef David is often seen roaming the floor and doing odd jobs around the restaurant. He has often stopped by our table and to see if our food is up to par. Even some of Raleigh's other culinary elites have visited the Dumpling and Noodle Bar. I had a food geek moment when I witnessed Ed Mitchell sit at the bar talking to Chef David.
The curry noodle soup has become one of Sara's favorite dishes in the Triangle. Even with its low price, the soup is packed with fresh herbs, noodles, meatballs, tofu, and other various goodies.
|Roast Pork and Dumpling Soup|
While Sara sticks with one dish on David's menu, I've enjoyed trying almost the entire noodle menu. On this visit it was time to conquer the roast pork and dumpling soup. Once the plate was in front of me the scent of sesame oil filled the air. The fresh greens and dumplings made for an awesomely delicious and affordable soup.
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