I first had the preparation in October 2009 in Sydney, Australia. I was there to speak at the Sydney International Food Festival (called "Crave"). Whenever I had the chance, I went out to eat as much amazing Asian food as I could. At the Sydney oupost of Din Tai Fung, I ordered a similar dish as this one to accompany a steamer tray of xiao long bao Shanghai soup dumplings.
It's taken me a few years but I found a way to replicate the flavors and experience in California. See the recipe on Viet World Kitchen.