The carts with the best selections always seemed to take a bit longer but no more than usual. The food was impeccably fresh and well-prepared. There was a good selection of standards, dumplings, fried noodles and chicken feet (we passed). We didn’t realize until the end of the meal there was a small card on the table that identified most of the but better than the card was a table of Chinese ladies next to us who were impressed that we were using chopsticks and with gestures and smiles made sure that we got the good “specials” including shrimp balls (oversized deep fried lollipops filled with shrimp) and lobster noodles (topped with an entire fresh cooked lobster)- Things I had never seen in dim dum. dim sum and the ladies with the carts bustled around non-stop. It was very busy and several tables from our walking tour were the only non-Asians, which, as usual, predicted good food. We stopped on the recommendation of our Chinatown walking tour guide for a later lunch. The beef steam noodle rolls dish was a little cold but had pretty good rice sheet wrappings. It definitely could use some more white pepper. The worst was the turnip cake as it suffered from total lack of sausage or other common ingredients to boost the flavor. The Pork Siu Mai was prepared with the right amount of fat versus lean pork mix but the toppings could be better. The soy sauce pan-fried noodles was one example it was a simple home-made preparation. Overall I would say the dim sum selection is good but nothing exceptional and some dishes are marginal at best. They still use carts to carry out dishes so the customers can select them as in the old days that is good in my opinion but not every dim sum restaurant can afford to do that anymore as the volume needs to justify that.
This place is bigger than most restaurants I saw in this area and its dim sum selection is pretty good. But running into a resident willing to exchange honest opinions so I decide to give this a try as he said this one is OK. Having not going into a dim sum restaurant for decades in the SF Chinatown, I did not expect a whole lot visiting this one. is a simple supply and demand thing and you follow the money. The newer generation of chefs work outside Chinatown due to higher discretionary income in those areas. Pretty much like the NYC Chinatown, the area is mostly populated with old guards.
#Best dim sum restaurant san francisco free
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