Awards & Recognition

"BEST DUMPLINGS IN ATLANTA" BY FOOD NETWORK (2014)

"THE 17 BEST CHINESE RESTAURANTS IN AMERICA" BY NEW YORK POST (2016)

"BEST SICHUAN" BY CREATIVE LOAFING READERS' PICK (2018, 2016, 2015)

"#1 PLACE TO EAT DUMPLINGS IN ATLANTA" BY FOURSQUARE (2016)

"10 RESTAURANTS TO TAKE YOUR VEGETARIAN FRIENDS" BY CREATIVE LOAFING (2016)

"ELITE 100" BY WHAT NOW ATLANTA (2017, 2016)

"THE ATL FOOD BUCKET LIST: 49 THINGS YOU HAVE TO EAT BEFORE YOU DIE" BY THRILLIST (2015)

"TOP 100 DISHES" BY CREATIVE LOAFING (2015)

KROG STREET MARKET LUNCH PICK BY TRAVEL AND LEISURE: ZHONG STYLE PORK DUMPLINGS (2015)

"6 UNIQUE DUMPLINGS TO TRY IN ATLANTA" BY EATER (2017)

Atlanta Eats Segment on Gu's Bistro

Check out the video about our former restaurant Gu's Bistro 

Press Articles About the Gu Family

Bon Appetit

"There are, of course, clues to his secret. Gu admits that he adds homemade chili oil to it, and that there a total of ten ingredients—the earthy sweetness of Chinese plums pokes out its head, for one—but Gu’s the only person in the world who knows precisely what goes in the dumpling sauce, in what order, or when." 

Full article

CNN

"After 30 years helping other people start restaurants -- 12 of them in the United States -- Chef Gu knew there was something special about his take on Szechuan cuisine, a style of Chinese food from his native Sichuan province known for its bold flavors."

Full Article

Creative Loafing

"When it comes to his elegant, nuanced cooking, Gu does not compromise."

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VoyageATL

"Our specialty is our dumplings, which is an ancient recipe over 150 years old. The blend of garlic, sweetness, and spiciness come together to create a unique and flavorful taste."

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Critic Reviews

New York Post

"The proof is in the pudding—or rather the pork-stuffed, boiled jewels that give Gu’s Dumplings its name, tossed with tangy sauce from an ancient, and secret, recipe."

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Thrillist

"Gu’s features dumplings that are perfect: tender and soft, filled with mouthwatering pork, and served laced with secret sweet & spicy sauce."

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Creative Loafing

"These palm-sized half-moons come bathed in a mercifully mild chili sauce, like a less-concentrated version of the chili oil found on the table at most Chinese restaurants. Each delicate dumpling skin contains a meatball-esque center of savory pork filling that bursts with natural juiciness."

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Atlanta Journal Constitution

"Fans who mourned the recent closing of beloved Buford Highway Szechuan restaurant, Gu’s Bistro, rejoiced at the opening of the new Krog Street Market spin-off, Gu’s Dumplings."

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Atlanta Journal Constitution

"The Spicy Dried Eggplant is crispy, greasy, and spiced just enough with lightly numbing Szechuan peppercorns."

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Eater Atlanta

"Walk the Beltline and build up an appetite; your reward at the end of the walk is Chef Gu’s specialty! Grab an order of dumplings, take your container outside, and eat on the wide wooden tables under the market’s covered porch. There is plenty of people-watching from this popular vantage point."

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Elysian Magazine

“The sauce Gu’s uses on their dumplings is phenomenal. It’s spicy but the heat doesn’t overshadow the garlicky, robust flavor. And the sautéed green peppers are borderline addictive."

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Food Blog Websites

Spoon University

"The list of awards for Gu’s Dumplings is so long that it’s not possible to write out in this description. This smaller scale version in Krog Street Market of Gu’s Bistro is an instant favorite."

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Burgers, Barbeque and Everything Else

"Zhong style dumplings are the things for which Chef Gu is best known, so we started with an order of the pork dumplings.  These were very tasty, in a sweet and sour sauce, topped with toasted sesame seeds and green onions and cooked to order.  A nice start to the meal."

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Independent Restaurant Review

"I also ordered one of my favorite Gu's Bistro dishes, the Spicy Dried Eggplant.  This is one of the best vegetarian dishes in Atlanta, in my humble opinion. Crispy sticks of battered eggplant stir-fried with fresh sliced garlic, dried red chilis, fresh cilantro and Szechuan peppercorns."

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