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from the press

In the bustling open kitchen of Good to Eat Dumplings, the chef Tony Tung makes long, evenly stretched, generously filled Taiwanese dumplings. The bottoms are crunchy and golden, and the filling is unembellished but irresistible — a juicy mix of pork, shrimp and shredded cabbage, lightly perfumed with scallions and sesame oil.

EMERYVILLE, Calif. — In the bustling open kitchen of Good to Eat Dumplings, the chef Tony Tung makes long, evenly stretched, generously filled Taiwanese dumplings. The bottoms are crunchy and golden, and the filling is unembellished but irresistible — a juicy mix of pork, shrimp and shredded cabbage, lightly perfumed with scallions and sesame oil.

Ms. Tung was born and raised in Taichung City, Taiwan, and when she started cooking at pop-ups here five years ago, she was surprised to find that so many diners outside of the Taiwanese American community were unaware of Taiwanese food. Oh, you mean Thai food!

appeared in "best of" lists

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"TOP 50 in the Bay Area"

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"Best dishes I ate in 2022"

- Luke Tsai

reviews from media

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If we take a gander at their logo, “dumplings” appears in tiny letters, deemphasized, underneath the word “Eat.” Lin explained that Good to Eat will always serve dumplings but, “we would not position ourselves as a dumpling

restaurant.”

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Like its people, Taiwanese dishes brighten and bloom when afforded context: each intersection of ingredients represents a unique lineage; each pairing a negotiation, concession, or understanding between individuals

and histories.

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