This spot opened in March 2018 and quickly earned rave reviews from The Oregonian, Willamette Week, and Portland Monthly.
It's basically looks like a small house on the outside, converted into a restaurant on the inside. Just a handful of tables, but you can watch the cooks making all the food. While I was there, a lot of Asians could be spotted and a lot of Chinese spoken. I couldn't understand a word, but I figured that's a good thing as far as authenticity is concerned.
The menu is basically in picture form, with no descriptions.
I started with the Jian Bing ($6.50), a savory Chinese crepe cut into thirds that includes onions, peanuts, and fried wonton sheets in it. A delicious jian bing here. A ton of crunch from the wontons, to me more of a crunch than the jian bing I've had at Bing Mi. I think the one from Bing Mi might have been larger, although it has been a long time since I visited the food cart.
I even saw one of the cooks making a fresh plate of wontons from the wok fryer while I was seated.
The jian bing here is mild and very straightforward. If you're craving more spice, there are spicy options on the table (or a larger selection on the counter near the kitchen area) that you can choose from.
Steamed buns ($7.50), also known as goubuli, were next, a set of six buns were filled with pork, onions, and a touch of warm to mildly temperature-hot broth. Think the xiaolongbao from XLB but larger and not as much broth.
|Dipped these in sriracha. Win.|
$14 later, the panda was fluffy but at least could waddle out of there.
Other tasty-looking items include handmade steamed dumplings, roujiamo (meat buns which almost look like the Chinese version of arepas), potstickers, and various noodle dishes.
Master Kong opens around 9 or 9:30 every day except Monday. I expect that this place will get even more popular as time goes on and word continues to spread. Head to this elite spot! 9.25/10