Lau Hu Tong opens in Coral Springs and quickly establishes itself as the new destination for exceptional dumplings and authentic Chinese cuisine
Coral Springs, Florida – Coral Springs has quietly been transforming into a destination for dumpling enthusiasts, and the arrival of Lau Hu Tong in late 2025 has only intensified the competition. With well-established neighbors like Dumpling King and Serious Sanji, expectations were high, and Lau Hu Tong has not just met them—it has raised the bar. What sets this restaurant apart is its deliberate blending of regional Chinese cuisines, marrying Beijing-style noodles and roast meats, Sichuan cold appetizers with their signature heat, and a core focus on Shanghainese and Taiwanese-style dumplings. After numerous visits, it’s clear that Lau Hu Tong is not a flash in the pan but a consistent and satisfying addition to the Coral Springs dining scene.
The restaurant’s interior immediately signals attention to detail. The dining room is polished and cinematic, featuring glowing lanterns, intricate wood latticework, and a gleaming golden mascot statue that sets the tone. A bar counter integrated into the milk tea area provides a comfortable option for solo diners, while the drink program is modest but well thought out. Hot tea is served in porcelain pots with complimentary refills, and neatly presented condiments add to the experience without overwhelming it. From the moment you enter, it feels like the space has been carefully curated to support both casual dining and a more immersive meal.
The open kitchen design reinforces the restaurant’s confidence in its craft. Behind glass, whole Peking ducks hang lacquered and bronzed, hinting at the Beijing influence that extends beyond the dumplings themselves. Dumpling wrappers are made in-house and rolled throughout service, while noodles and wonton skins, though sourced, are consistently used with care. It is a practical balance of efficiency and culinary craft, and it immediately sets expectations high for the dishes that follow.
Cold appetizers highlight Lau Hu Tong’s Sichuan side and serve as the perfect entry point. The spicy cucumber is crisp and refreshing, dressed in chili oil and vinegar with a subtle numbing finish that awakens the palate. The wood ear mushroom salad is crunchy, vinegary, and firmly ma la, establishing the heat and boldness diners can expect from the menu. These dishes set the tone and prepare guests for the main attraction: the dumplings.
Dumplings and wontons are where Lau Hu Tong truly shines. The soup dumplings are consistently well-executed, with wrappers that hold hot broth without feeling heavy or doughy. Ginger slivers served in vinegar add a bright, balancing note. Vegetable dumplings, wrapped in spinach dough and filled with a lively mix of vegetables, prove that vegetarian options can be as compelling as meat varieties. Wonton soups are comforting, with the chicken version offering a lighter, cleaner profile, while the pork version leans richer and more savory.
Chili wontons, however, are the standout. Bathed in chile oil, Sichuan peppercorn, herbs, pickled vegetables, and crunchy soybeans, they deliver assertive heat while maintaining balance and texture. They have become the most frequently reordered item and are emblematic of Lau Hu Tong’s ability to combine bold flavors with precision.
Pan-fried dumplings and buns also impress. Pot stickers arrive with dramatic crispy skirts, offering excellent crunch and clean flavors. A beef-and-cheese variation delivers richness without overwhelming the palate. Pan-fried buns are pillowy and pleasant, though they do not reach the same heights as the signature dumplings.
Noodles, rice, and other sides are competently prepared. A shrimp noodle dish in chile oil stands out for its clean, aromatic profile, while dan dan noodles echo the flavors of the chili wontons, though the texture may divide diners. Wok-fried noodles and fried rice are solid, if more familiar, options. The scallion pancake deserves special mention for being thin, crisp, and flaky—easily among the best in South Florida.
Vegetable dishes are thoughtful complements to the dumplings. Green beans with pickled vegetables show restraint and precise wok technique, and baby bok choy with garlic is cooked cleanly and properly. Including a vegetable dish helps balance the table, ensuring the meal feels complete rather than dumpling-centric.
After more than half a dozen visits, a clear pattern emerges: Lau Hu Tong excels with its soup dumplings and chili wontons, supported by strong Sichuan appetizers, well-executed pan-fried dumplings, and a kitchen that visibly values craft and consistency. The restaurant has moved beyond being simply the newest dumpling spot in Coral Springs; it has become a destination and one of the city’s most reliable Asian dining experiences.
For diners seeking thoughtful preparation, bold flavors, and a place that takes both ambiance and food seriously, Lau Hu Tong has firmly established itself as a must-visit. Coral Springs now has a new benchmark for dumplings, and Lau Hu Tong is leading the way.
