Lol no. But I do see that they got a fuk ton of Needle char siu for their dinner.
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Holy wow! Time for another visit!
both dishes were flawlessly executed, no surprise. if they were a bit more seasoned it would have been perfect.
yu choy - thao family farm’s yu choy, minced pork, shiitake, preserved radish, water chestnut
chow udon - pork jowl, kabocha squash, mushrooms, cabbage, chilies
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That’s my fuking jam right there.
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pork chop bun | salmon creek Farms pork loin, milk bread, spicy salt relish, pickled cucumber
Still loving it.
broccoli | thao family farm’s flowering broccoli, black bean sauce, radish, pickled fresno chili
These broccolini are slightly charred, snappy on the outside and tender on the inside. Bonus points with the restaurant’s delicate black bean flavor to complement the veg without overpowering it since black bean sauce is typically quite pungent. @JeetKuneBao
beef & onion | first light grass-fed wagyu bavette, onion, scallion, bell pepper, oyster sauce
Two things are immediately noticeable compared to the first time had this. First, strong wok hei is much more apparent this time around. You can literally “see” it by looking at all the charred edges on the ingredients. Second, the mouthfeel of the beef slices have improved dramatically since they’re now cut much thicker. Delicious.
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Mei Lin posts a lot of great Needle food porn on her Instagram.
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Wow that all looks great. Nice creativity with the veg dish. The beef looks great, can’t help to think with how good a chow fun would be with your comments on the wok hei and how well that beef is cooked. The Chef probably knows you by now lol. Are you gonna do the take home char siu belly again?
I wish they’ll do it! It’s a good test of a Canto kitchen’s skills.
Haha. He does recognize me by now! As for the char siu, probably not…I’m too lazy to cook it. If I’m going to the restaurant, I might as well eat it on the spot. 
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I can attest the flowering broccoli from Thao Farms is amazing, so I can only imagine how good that dish is. Definitely need to stop by here in the not too distant future while Thao still has this.
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Have you tried their char siu?? That’s the thing to get IMO.
Yeah I have; the charsiu is SOP over jasmine rice for me.
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Sweet Jesus!
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That looks sooo good!
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Can’t wait to see your weekly reports on this fine dessert in the weekend rundown!
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That almond jello is good— but this almond jello…
https://www.instagram.com/p/CH3EwFHlGoG/?igshid=1heuz5d19e9ds
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Very nice use of silicone mold(?)!