Mei Li Wah Bakery

There's one thing that keeps picking at me.

You won't find a fluffier, more satisfying steamed pork bun (80 cents) anywhere in the city, but it does share an annoying trait with many lesser buns: a square of paper pressed to the bottom that won't come away clean. Outside the bakery, peeling carefully, I recalled those old-time strips of candy buttons that had a similar problem, so often I found myself picking little bits of paper from my lips.

At the latest Fancy Food Show, I came across a maker of candy buttons, with the unlikely name of Stichler, which attends to that detail using slightly glossier paper. If it's good for candy buttons, would it work for steamed buns?

Mei Li Wah Bakery
62-64 Bayard St. (Mott-Elizabeth Sts.)
212-966-7866

Comments

[Polecat]

You finally hit one of my all-time favorite eateries. Since their reno/makeover, their dim sum items have seriously improved. We still go for the buns (coconut, pork and, of course, the big combination bun) but now love the har-gow (shrimp dumplings) as well as NYC's best kept secret, the deep-fried banana. Coffee is also excellent.
P.

[Stephanie]

The baked pork buns aren't bad either.

[Liza]

I peeked in once after their renovation. It bums me out that the ancient waiters are gone and have been replaced with teens in polo shirts and the old 40s look has been replaced with 90s lighting and decor. But I do miss those special buns.

[Star Wars The Old Republic]

You finally hit one of my all-time favorite eateries. Since their reno/makeover, their dim sum items have seriously improved.