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August 16, 2022
Im a Tense Political Moment, Taiwanese Cuisine Tells Its Own Story
by Tejal Rao - New York Times
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.... [read more]
May 13, 2022
Taiwanese dumplings star at hit popup's new East Bay restaurant
by Elena Kadvany - SF Chronicle
Good to Eat Dumplings, among critic Soleil Ho’s picks for the best Chinese food in the Bay Area, quietly opened Thursday at 1298 65th St., Suite 1. It’s an exciting debut given how rare Taiwanese restaurants are in this part of the East Bay... [read more]
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