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City & State or ZIP Tonight, this weekend, May 5th...
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City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

Yum Bunz Now Closed For Good

Yum-Bunz-Final-Logo

On Dec.11, Yum Bunz, the Westside “Dim Sum Fast” concept from Mike Blum, founder of the Real Chow Baby, and Guy Wong, chef/owner of Miso Izakaya, announced via Facebook that it would closed “for the rest of the year.”

Now, after only being open since July, Yum Bunz has closed for good, according to a post on the Miso Izakaya Facebook page. It seems bad reviews of its signature steamed bao (buns) — which were being made in an off site factory, shipped frozen, and reheated at the restaurant — are to blame.

“My apologies to the ones who did not enjoy it,” Wong wrote in the post. “I will take this opportunity in the future to do a better job. I appreciate the given chance.”

But many well-wishers and Wong fans responded that Yum Bunz would be missed.

What do you think? A sad goodbye, too soon? Or a half-steamed concept?

— Bob Townsend, AJC Food and More blog.

18 comments Add your comment

TEA PARTY MEBER

January 5th, 2014
1:30 am

Prefer Wafflle House myslef

[...] Yum Bunz Now Closed For Good [...]

berry steve

January 5th, 2014
7:08 am

This place was not going to be on ‘Diners, Drive-in’s & Dives’ anyway with that pre-packaged, frozen State Fair food.

Edward

January 5th, 2014
7:43 am

I had high hopes for this place. The environment, service, and menu were great. The dumplings were done perfectly. But, my two dislikes were with the texture of the bao fillings and the lack of consistency with the side-dish offerings. The bao filling texture was off-putting, simply too processed. It was like baby food, unpleasant. The tastes and variety were great, but that texture! On occasion, especially at initial opening, the side dishes were great. Things like the Asian slaw and the green papaya salad were so fresh, crisp, and a great contrast to the dumplings and bao. But then those disappeared and we were left with more dishes that were soft and mushy. Was the person responsible for tasting these things toothless? Texture can be just as important as taste.

Foodie Mike

January 5th, 2014
10:33 am

The concept and packaging were good, the the product was very mediocre. Maybe the new Gu’s Dumplings slated to open in the Krog,Street Market will be able to pull it off as a fast food Dim Sum restaurant. Yum Bunz showed the demand was there but closed because they couldn’t deliver a consistent product. Just shows that PR and packaging will bring them in, but the food needs to be consistent to being them back.

Paige

January 5th, 2014
6:33 pm

How can you be successful in a restraurant when you don’t cook and use only fresh ingredients?

berry steve

January 5th, 2014
7:39 pm

Paige…….Ray Kroc did ok!

Ice - spillovercoffee.com

January 5th, 2014
9:32 pm

Awww. I wanted to try Yum Bunz but haven’t got the chance. I’m sad that it is now closed.

The Market Rules

January 6th, 2014
10:37 am

If you believe in the market, they you must believe in the reality that some will succeed and some will fail. Rather than bailing out failures as we do in the banking, auto, steel, and other American industries (while socializing the costs on the back of the taxpayers), the food industry remains somewhat free. And look at the lessons learned. Rather than being rewarded (or financially protected) for his choice of off-site, frozen items, he was punished by the market and will take this to heart should he try his hand again. Other competitors have been rewarded for producing a better product and keeping their customers satisfied.

All hail the marketplace, where we still have (mostly) free choice free of government mandate or protection.

Billy

January 6th, 2014
11:04 am

Does anyone have recommendations for Dim Sum?

Baltisraul.....

January 6th, 2014
3:07 pm

Billy……they say Yum Bunz is good!

SP

January 6th, 2014
6:20 pm

I had high hopes for this place too. Wasn’t impressed with the food here and neither were any of my friends. I was expecting more of a dim sum house with carts of dim sum constantly passing through. Just wasn’t enough variety, plus the texture and consistency of the dumplings was definitely not what I was used to or expecting. I love Miso Izakaya so he’s doing something right there. Perhaps a ramen house might bring him better luck?

Jenniloo

January 7th, 2014
12:30 pm

If I were one of those people who really researched and specifically chose a restaurant based on their fresh ingredients, news that they made their bunz offsite and were shipped in frozen would have really peeved. But I just work across the street and was thrilled to see some variety in cuisine. For taste alone, I really like them. Ah well.

Tobiaz Johansen

January 7th, 2014
1:40 pm

Clearly he was in the Wong business

Naretha

January 8th, 2014
10:43 am

I and many of my co-workers LOVED their sides and salads. Those *were* made with fresh ingredients…and they changed often. Fresh vegetables, etc. We weren’t looking for a full on authentic bun experience. For that, we’d go to Buford Highway. But we did like the convenience (very close to work) and variety it offered in that neighborhood for lunch. It will be missed by us.

RockinDiner

January 9th, 2014
10:45 am

Billy,
Try Royal China for dim sum.

Edward

January 9th, 2014
12:55 pm

Royal China is just OK for dim sum. Chefs have gotten lazy. Dim Sum Heaven (next to Bo Bo Garden) is pretty good and at least their kitchen is cleaner than Chef Liu’s. East Pearl (in Duluth) is probably the best dim sum in the area. For dim sum without the carts, try BBQ Corner II at Asian Square. It isn’t fancy, but very authentic Cantonese dim sum.

Edward

January 9th, 2014
12:57 pm

Oh, and Guy Wong is doing a pop up for his new venture, Ton Ton, every Sunday through March at Octane in EAV. From 5pm to closing enjoy his awesome ramen, fresh-made gyoza, and other dishes.