The foie gras soup dumplings have been on the Annisa menu since the restaurant opened in 2000, and they're not going anywhere. Chef Anita Lo explains: "We sell it by the piece now at the bar...and people will just come in and have it one by one by one. I've had people, like, order it for dessert as well." Hit play on the video above to hear the story behind Ms. Lo's untouchable dish.
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