Description
The space is small, the tables are cramped and the decor is nothing to write home about. But all this lack will be forgotten the minute the huge plate of jiao-zi dumplings hits the table. Served by the platter, these Sichuan-style dumplings come straight from the hands of Sang Lam, chef and owner at Mandarin Chef, along with his wife Lang who runs the front. It is a friendly, odd, strange, welcoming and small place, but one of the best (and cheapest) places for mutt Chinese/American food in the University district
