Favorites include rice noodle rolls stuffed with ground beef and aromatic herbs and crispy, golden pan-fried tofu with a silky interior. The largely Chinese crowd attests to the authenticity of the food, which ranges from steamed pork buns and taro dumplings to chicken feet with peanuts and Peking duck-if you’re hoping to skip out on the wait, go at dinner instead of lunch, or call for takeout. What Our Inspectors Say: “This windowless dim sum lounge looks small from the outside, but there’s room for over 100 diners inside its cherry-red dining room-with dozens more hopefuls lined up on the street outside. Lai Hong Lounge Designation: Bib Gourmand
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Thankfully, the super-central Millbrae location, towering over El Camino Real, boasts plenty of parking-and a machine-like staff that knows how to pack them in." As with all dim sum spots, the early bird gets the best selection (and avoids the non-negotiable weekend waits). Evenings are a bit more sedate, emphasizing Cantonese seafood straight from the on-site tanks. They bear innumerable delights: rich barbecue pork belly with crispy skin, pan-fried pork-and-chive wontons steamed to order and doused in oyster sauce, delicate vegetable dumplings and a best-in-class baked egg custard bun. What Our Inspectors Say: "Generations of dim sum diehards have patronized this palace of pork buns, where a small army of servers will surround you with carts from the moment you take your seat. Hong Kong Flower Lounge Designation: The Plate The notable 'nine tastes of China' starter offers the greatest of pleasures, including poached chicken stuffed with cured egg yolk and beef tendon with those tingling Sichuan peppercorns.” The nine-course tasting menu repurposes luxe Western ingredients in classic dishes, from crisp, lacy dumplings stuffed with foie gras, to char siu made with Ibérico pork. Patterned after the 'private chateau' restaurants that are all the rage in the Far East, this one has good looks to spare-from its midcentury-meets-Chinese décor to the marvelous cocktails that are turned out by the hugely talented bartenders.
What Our Inspectors Say: “The jewel of Chinatown’s stylish China Live complex actually has nine tables, but it's still one of the most intimate spots in town (and priced accordingly).
Don’t see favorites like the flaky egg custard tarts? Just ask the cheerful staff, who’ll radio the kitchen for help via headsets.”Įight Tables by George Chen Designation: The Plate Of course, dumplings here are the true highlight, and range from fragrant pork xiao long bao to paper-thin har gao concealing chunks of shrimp.
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The signature Peking duck with its crispy lacquered skin and fluffy buns makes for a memorable treat, not unlike the deliciously sweet and salty char siu bao. While peak hours entail a wait, one can be assured of quality and abundant variety from these carts rolling out of the kitchen. The upscale setting boasts reasonable prices, but the zigzagging carts can get hectic. Attentive service, contemporary ambiance, and exceptional food will sure create an unforgettable culinary adventure for all of our guests.What Our Inspectors Say: “With a higher price tag than the average Chinatown joint, Yank Sing is arguably the place in town for dim sum. Kobe beef sourced directly from Australia, locally raised Wagyu beef, live geoducks, spot prawns… these luxurious ingredient selection, dim sum and wok dishes prepared by our skillful chefs truly differentiate Dragon Beaux above the rest into a class of its own. We offer the next level of hot pot featuring premium meat selection, and live local seafood that can’t be found at any other hot pot restaurants in the Bay Area.
The same philosophy carries over to Dragon Beaux’s hot pot dinner, a perfect pairing to San Francisco’s year-round chilly weather. At Dragon Beaux, traditional shrimp dumplings are topped with Chilean sea bass, BBQ pork puff pastries are balanced with subtle sweetness of organic apple… all culinary creation adhere to our vision for the next generation of Chinese cuisine: uncompromised flavors with pristine natural ingredients. While Willy Ng found Koi’s Palace over 20 years ago, Dragon Beaux puts a modern spin on its creation for a refined culinary experience. Dragon Beaux is the brain child of longtime restaurateur couple, Willy Ng and Jenny Huang.
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