How I heard of this place: We first learned about Dumpling Generation at their Third Place Commons location, and sampled one dish, which we loved. When it was recommended by friends wanting to go out to dinner, we jumped on the opportunity! Type of cuisine: "A Northern Chinese restaurant that specializes in hand-made dumplings and noodles." ""Mian" means both "flour" and "noodle" in Mandarin Chinese. "Shi Dai" is a play on words of the phrase meaning "Generation". The "shi" is usually the character 时 meaning time but has been changed to "shi" 食 meaning food. So directly translated 面食代 means flour or noodle generation but since flour is also used to make dumplings, we have chosen "Dumpling Generation" as the English name due to the popularity of dumplings in the area at the moment. Northeast China has historically produced much of the commercial food grains and economic crops for all of China. Therefore, people traditionally eat many flour-based foods, such as dumplings and noodles. It's also very cold in this region so fermented dishes such as pickled cabbage aka "sauerkraut" is consumed in the winter. Our family is originally from the Liaoning province of the People's Republic of China. We previously owned a restaurant in Anchorage, Alaska called "China Town", which was featured in the "Anchorage Daily News" three times. The restaurant was known for its authentic Chinese food menu although we did sell mainly American Chinese food (not proud of it but it's what the people wanted!). Many Chinese government officials and ambassadors have eaten at "China Town" restaurant, as well as world renowned pianist "Lang Lang" who was only 22 years old at the time. He's a fan of the sauerkraut with pork belly :) Chinese restaurants often have a bad rep for being dirty, oily, unhealthy, and full of MSG. Cleanliness is our top priority and we only use the best ingredients. We use only chicken breast for any dish that calls for chicken (including our chicken dumplings). We ground our own ground pork from sirloin and pork belly. And if a supplier isn't providing us with the freshest ingredients, we find somebody else who can. MSG DISCLOSURE: We don't use msg but there are trace amounts of it in the chicken soup base we use in some dishes. If you'd like to be MSG free just ask if we can omit the chicken soup base in whatever you are ordering. We'll try our best to accommodate your needs. Nothing here is deep fried or cooked in a way that will make you feel awful after eating it (except for maybe feeling too full but we told you not to order that much!) We hope to see you here!" Ambiance: Minimalist interior with little to boast about. But understand this: behind the lack in interior design is where the magic happens - the focus is all on the food - quality, ingredients and taste. Tables and chairs, including space for large parties welcomes patrons to the elongated, rectangular space with bare walls, recessed lighting and digital images of a selection of menu items interspersed throughout. What I ordered: We left the ordering to our friends, who are regulars at Dumpling Generation, and were happy with the turnout. We had Vegetable Chow Mein, Chicken Fried Rice and Bok Choy. Then, the piece de resistance - Pork & Chive Dumplings, Pork & Cabbage Dumplings, and an off-menu beef dumpling recommended by our server (possibly the owner). What I loved: The bok choy was easily our favorite dish of the entire meal, followed closely by the fried rice, then the chow mein. The dumplings are delectable, melt-in-your-mouth good and full of rich, flavorful soup. Why I loved it: Friendly service, clean space and quality food. I love it more, now, in writing the review for my mouth waters and I salivate at the thought. Perhaps another visit is in order. Cost: Average to high read more