Gyoza King

Ramen revolutionary Keisuke Takeda expands his empire into another Japanese snack with his brand new dumpling concept. Set in a tiny 18-seater at Orchid Hotel (which also houses Keisuke’s equally tiny Tonkotsu King), Gyoza King offers meals served Kaiseki style ($13.90), as diners are given the option of one of three types of gyoza to accompany a selection of sides, soup and glistening Niigata Koshihikari rice made with top-of-the-line rice cookers from Japan. And as always, he takes the extra step for experimentation, this time infusing his signature tonkotsu, tori and crab ramen broths into his minced pork, chicken and prawn dumplings, respectively – yielding richer, juicer bites.