Tacoma’s culinary scene just got a whole lot more exciting, and I’m not just saying that because I’m a self-proclaimed dumpling enthusiast. The arrival of Supreme Dumplings, the city’s first dedicated xiao long bao destination, is a big deal—and not just for foodies. What makes this particularly fascinating is that it’s nestled in a mall, a space traditionally associated with fast food and chain restaurants. But this isn’t your average mall eatery; it’s a sleek, thoughtfully designed space that feels more like a destination than a pit stop. Personally, I think this marks a shift in how we perceive mall dining—it’s no longer just about convenience but about creating an experience.
One thing that immediately stands out is the timing of this opening. Supreme Dumplings joins the likes of Happy Lamb Hot Pot, Shake Shack, and Jollibee in Tacoma Mall’s recent transformation. If you take a step back and think about it, this isn’t just about food; it’s about the mall reinventing itself as a cultural hub. Brandon Ting, the mastermind behind Supreme Dumplings and Kizuki Ramen, saw potential in Tacoma years ago, and his ‘leap of faith’ has paid off. What this really suggests is that Tacoma is becoming a culinary destination in its own right, no longer living in the shadow of Seattle.
Now, let’s talk about the xiao long bao itself. The classic pork version is the star, but what many people don’t realize is how much precision goes into making these delicate dumplings. The wrapper, for instance, is a marvel—thin enough to melt in your mouth but sturdy enough to hold the broth-filled center. Ting’s emphasis on the ‘thinner the skin, the better’ philosophy is a testament to the craftsmanship behind each dumpling. From my perspective, this attention to detail is what elevates Supreme Dumplings above your average dumpling spot.
What’s even more intriguing is the democratization of xiao long bao. A decade ago, a restaurant like this would have catered primarily to Asian communities. Today, Ting notes, the crowd is ‘completely mixed.’ This raises a deeper question: how has xiao long bao become a global phenomenon? Part of it, I believe, is the universal appeal of comfort food—but it’s also a reflection of how diverse palates are becoming. The fact that you can end your meal with a dessert xiao long bao filled with white chocolate and matcha? That’s innovation at its finest.
A detail that I find especially interesting is Ting’s strategic choice of locations. By opening in malls like Tacoma and Alderwood, he’s making xiao long bao accessible to a broader audience. But here’s the kicker: each location has its own unique design. It’s not about creating a cookie-cutter experience but about tailoring the space to its community. This, in my opinion, is what sets Supreme Dumplings apart from other chains—it’s about authenticity, not just expansion.
If you’re planning a visit, I’d recommend going beyond the xiao long bao. The menu is concise, which I appreciate because, as Ting puts it, ‘If you have too many things on the menu, you can’t concentrate.’ The tan tan noodles and mushroom fried rice are standout dishes that showcase the depth of Taiwanese and Chinese flavors. And while the liquor license is pending, the yuzu green tea is a refreshing pairing.
In the end, Supreme Dumplings isn’t just a restaurant—it’s a cultural moment. It’s a sign of Tacoma’s growth, a celebration of culinary craftsmanship, and a testament to the power of food to bring people together. Personally, I think this is just the beginning. As xiao long bao continues to trend across the U.S., places like Supreme Dumplings will lead the charge, proving that great food knows no boundaries—geographic or cultural.
