Zhong Guo La Mian Xiao Long Bao is run by a Chinese family. The wife takes the orders and adds condiments, the son cooks the noodles, and the husband is in charge of making the xiao long baos. When we arrived at 11.30am on a weekday, a queue had already formed. A lady in front of me casually mentioned how good their business was, to which the humble stall owner remarked that it could be due to the CNY period. Thus, I’ll suggest patronising the stall earlier to avoid the lunch crowd, even though one should still be prepared to queue. Sauces and condiments such as vinegar, ginger and chilli are also available at the stall front.