For a Southeast Asian version of dumplings, head over to Thai favorite Baan Siam, where Ma says the chicken tapioca dumplings with sweet fermented radish are not to be missed. But beyond that option, he’s a fan of many of the restaurant’s dumpling-esque offerings, which also include the golden fried pockets, a deep-fried chicken and shrimp dumpling covered in a rice paper wrapper and served with sweet chili sauce.
The restaurant once known as Baan Thai is now Baan Siam, but it’s still being run by fabulous female chef Chef Jeeraporn “P’ Boom” Poksupthong. Bringing recipes from her mother and grandmother to her kitchen in DC, Chef Poksupthong offers traditional Thai dishes that are generally harder to find in the U.S.
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