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Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.","avatar":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["editor"]},{"site":"pop","roles":["contributor"]},{"site":"futureofyou","roles":["editor"]},{"site":"jpepinheart","roles":["editor"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"science","roles":["administrator"]},{"site":"education","roles":["author"]},{"site":"quest","roles":["editor"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Jenny Oh | KQED","description":"Audience Engagement Producer, Deep Look","ogImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jennyoh"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"megangordon":{"type":"authors","id":"5072","meta":{"index":"authors_1591205172","id":"5072","found":true},"name":"Megan Gordon","firstName":"Megan","lastName":"Gordon","slug":"megangordon","email":"meganjgordon@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.","avatar":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Megan Gordon | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/megangordon"},"annamindess":{"type":"authors","id":"5283","meta":{"index":"authors_1591205172","id":"5283","found":true},"name":"Anna Mindess","firstName":"Anna","lastName":"Mindess","slug":"annamindess","email":"amindess@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Anna Mindess | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/annamindess"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"},"7x7bayarea":{"type":"authors","id":"11590","meta":{"index":"authors_1591205172","id":"11590","found":true},"name":"7x7 Bay Area","firstName":"7x7 Bay Area","lastName":null,"slug":"7x7bayarea","email":"edit@7x7.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Founded in 2001, 7x7 is an independently owned and totally authentic guide to life in the San Francisco Bay Area. Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_133528":{"type":"posts","id":"bayareabites_133528","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133528","score":null,"sort":[1557779213000]},"guestAuthors":[],"slug":"first-taste-palette-tea-house-a-dim-sum-spot-for-the-instagram-age","title":"First Taste: Palette Tea House, a dim sum spot for the Instagram age","publishDate":1557779213,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='dim-sum' label='More Dim Sum Around the Bay']\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Palette Tea House, which opened in Ghirardelli Square this spring, offers modern, artful dim sum created for the Instagram age.","status":"publish","parent":0,"modified":1557779213,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":866},"headData":{"title":"First Taste: Palette Tea House, a dim sum spot for the Instagram age | KQED","description":"Palette Tea House, which opened in Ghirardelli Square this spring, offers modern, artful dim sum created for the Instagram age.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"First Taste: Palette Tea House, a dim sum spot for the Instagram age","datePublished":"2019-05-13T20:26:53.000Z","dateModified":"2019-05-13T20:26:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133528 https://ww2.kqed.org/bayareabites/?p=133528","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/13/first-taste-palette-tea-house-a-dim-sum-spot-for-the-instagram-age/","disqusTitle":"First Taste: Palette Tea House, a dim sum spot for the Instagram age","path":"/bayareabites/133528/first-taste-palette-tea-house-a-dim-sum-spot-for-the-instagram-age","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"dim-sum","label":"More Dim Sum Around the Bay "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133528/first-taste-palette-tea-house-a-dim-sum-spot-for-the-instagram-age","authors":["11590"],"categories":["bayareabites_2998","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_2386","bayareabites_2232","bayareabites_1544","bayareabites_16408","bayareabites_14745"],"featImg":"bayareabites_133604","label":"bayareabites"},"bayareabites_117590":{"type":"posts","id":"bayareabites_117590","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117590","score":null,"sort":[1495498506000]},"guestAuthors":[],"slug":"the-time-is-now-for-dumpling-time-in-san-francisco","title":"The Time is Now For 'Dumpling Time' in San Francisco","publishDate":1495498506,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n","blocks":[],"excerpt":"Dumplings are set to be SF’s next trend wave thanks to a SoMa newcomer.","status":"publish","parent":0,"modified":1495558280,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1763},"headData":{"title":"The Time is Now For 'Dumpling Time' in San Francisco | KQED","description":"Dumplings are set to be SF’s next trend wave thanks to a SoMa newcomer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Time is Now For 'Dumpling Time' in San Francisco","datePublished":"2017-05-23T00:15:06.000Z","dateModified":"2017-05-23T16:51:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117590 https://ww2.kqed.org/bayareabites/?p=117590","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/22/the-time-is-now-for-dumpling-time-in-san-francisco/","disqusTitle":"The Time is Now For 'Dumpling Time' in San Francisco","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/117590/the-time-is-now-for-dumpling-time-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117590/the-time-is-now-for-dumpling-time-in-san-francisco","authors":["11338"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_2386","bayareabites_2232","bayareabites_15856","bayareabites_1544"],"featImg":"bayareabites_117606","label":"source_bayareabites_117590"},"bayareabites_113790":{"type":"posts","id":"bayareabites_113790","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113790","score":null,"sort":[1480632448000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-11-favorite-dim-sum-spots","title":"Bay Area Bites Guide to 11 Favorite Dim Sum Spots","publishDate":1480632448,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>What \u003cem>exactly\u003c/em> is dim sum anyway? While there are aficionados throughout the Bay Area, who can spend hours arguing the merits of what makes authentic dim sum and variations locations, for those of us less well-versed, a quick tutorial: Dim Sum refers to a wide range of dishes, and is more about the style and time of the meal. Typically, the small dishes are served as snacks with tea. Pick your small plates (or baskets) from roving carts. Classic dim sum dishes generally include steamed or fried dumplings with different fillings -- though a number of new and modern takes have extended the title of dim sum to wide range of interesting dishes.\u003c/p>\n\u003cp>While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_113791\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\">\u003cimg class=\"size-full wp-image-113791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\" alt=\"A dumpling at Yank Sing.\" width=\"800\" height=\"763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-160x153.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-768x732.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-240x229.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-375x358.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-520x496.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-32x32.jpg 32w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dumpling at Yank Sing. \u003ccite>(Courtesy of Yank Sing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>: Often considered a San Francisco classic and one of the granddaddy of dim sum spots in the city, with two locations in downtown, Yank Sing won a James Beard Award in 2009. Make a lunchtime reservation, order from the printed menu or just pick from the carts coming around, and watch out as your bill adds up. The BBQ pork bun is a classic at a classic.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>: Down the street from \u003ca href=\"https://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">Dumpling Kitchen\u003c/a>, Kingdom of Dumpling makes up part of a hub of dim sum excellence -- with a wholesale location nearby. Well-regarded for their xiao long bao, Kingdom of Dumpling also has a long dumpling menu and tasty appetizers, like the garlic green beans.\u003c/li>\n\u003cli>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>: Yes, President Obama has eaten here. But so have thousands of locals. Right in the heart of Chinatown, Great Eastern is basically one very large and bustling dining room. If you can't read Chinese, pick from a picture menu with simple English titles. Steamed Shanghai dumplings arrive in wooden baskets and the steamed pork buns are delicious. A full dinner menu is offered, but dim sum is from 10 a.m. to 3 p.m. Cash only.\u003c/li>\n\u003cli>\u003ca href=\"http://mamajissf.com/\" target=\"_blank\">\u003cstrong>Mama Ji's\u003c/strong>\u003c/a>: Started as a pop-up, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene/\" target=\"_blank\">Mama Ji's\u003c/a> has blossomed in its simple space at the edge of the Castro. It's not a typical dim sum spot, but more of a modern take. Along with a regular dim sum menu, there are vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage. The menu also includes family specialties and Sichuan classics.\u003c/li>\n\u003cli>\u003ca href=\"http://hongkongloungesf.com/\" target=\"_blank\">\u003cstrong>Hong Kong Lounge\u003c/strong>\u003c/a>: Hong Kong Lounge isn't connected to Hong Kong Lounge II (though the owner of the second used to own the first, but not anymore), but both are excellent dim sum locations. The Hong Kong Lounge I used to be wildly popular, fell out of trend, and is now back. There aren't any carts coming around, but order all you can of baked good. The steamed pork buns are one-of-a-kind.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\">\u003cimg class=\"size-full wp-image-113793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\" alt=\"Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">\u003cstrong>East Ocean Seafood Restaurant\u003c/strong>\u003c/a>: Dim sum is served in this Alameda favorite from 10 a.m. to 2:30 p.m. Pick from waiters' carts or tray. But if you go on the weekend, be prepared to wait in a long line. The Dungeness crab dumplings are a fresh Bay Area take on the standard -- actually all the seafood comes recommended -- and finish off with the fried sweet durian custard-filled pastry puffs.\u003c/li>\n\u003cli>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>: The motto here is: \"culinary wonderland.\" And that's exactly what this Richmond restaurant is. You can order dim sum everyday and at all hours -- along with Hong Kong style meals. You'll want to try the soft baked BBQ pork buns, the fried turnip cakes, and steamed scallop and shrimp dumplings. Once you're full (or while you're waiting beforehand), there's the nearby Asian grocer, \u003ca href=\"https://www.99ranch.com/\" target=\"_blank\">Ranch Market 99\u003c/a>, and a gift shop and bookstore.\u003c/li>\n\u003cli>\u003ca href=\"http://www.imperialtea.com/category-s/1881.htm\" target=\"_blank\">\u003cstrong>Imperial Tea Court\u003c/strong>\u003c/a>: This Berkeley teahouse is, first and foremost, about tea. However, the spot above \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> also has a surprisingly in-depth menu -- made from local, organic ingredients to boot. Sit on the patio and nibble on the dim sum tasting platter. Specialties include their Dragon Well dumplings, pumpkin or pork shao mai, and green onion pancakes.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace.jpg\">\u003cimg class=\"size-medium wp-image-113796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace-800x572.jpg\" alt=\"Dim sum plates and tea at Koi Palace.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-520x372.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim sum plates and tea at Koi Palace. \u003ccite>(Courtesy of Koi Palace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">\u003cstrong>Joy Luck Palace\u003c/strong>\u003c/a>: Stuffed in a shopping center in Cupertino, the hidden massive dining room is home to some of the best dim sum in the South Bay. On the weekends you might have to wait a half-hour or longer, but once you're sitting simply pluck from the nearest cart that comes by. Servers push around steamed baskets of buns or spoon dishes like sauteed green beans directly from hot clay pots. For dessert, try the baked sweet buns with a coconut-honey filling.\u003c/li>\n\u003cli>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>: Koi Palace has three locations, but the Daly City restaurant is perhaps the most well-known for its 20 years of dishing out dim sum. The wait can be \u003cem>long\u003c/em> on weekends, but the giant and extravagant space has a koi pond and live seafood tanks for you to admire. The Shanghai steamed dumpling sampler gives you a variety of dumplings to try, from beets to black truffles. And the seafood versions include rare abalone. Dim sum is served only for lunch.\u003c/li>\n\u003cli>\u003ca href=\"http://www.myoceandelight.com/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>: It can be a long drive for city-goers making their way down to San Jose, but once you're there you'll find a bustling (but not overcrowded) dim sum favorite. Seafood is the specialty here: pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\r\n","status":"publish","parent":0,"modified":1481130593,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":1010},"headData":{"title":"Bay Area Bites Guide to 11 Favorite Dim Sum Spots | KQED","description":"While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 11 Favorite Dim Sum Spots","datePublished":"2016-12-01T22:47:28.000Z","dateModified":"2016-12-07T17:09:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113790 http://ww2.kqed.org/bayareabites/?p=113790","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/","disqusTitle":"Bay Area Bites Guide to 11 Favorite Dim Sum Spots","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113790/bay-area-bites-guide-to-11-favorite-dim-sum-spots","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What \u003cem>exactly\u003c/em> is dim sum anyway? While there are aficionados throughout the Bay Area, who can spend hours arguing the merits of what makes authentic dim sum and variations locations, for those of us less well-versed, a quick tutorial: Dim Sum refers to a wide range of dishes, and is more about the style and time of the meal. Typically, the small dishes are served as snacks with tea. Pick your small plates (or baskets) from roving carts. Classic dim sum dishes generally include steamed or fried dumplings with different fillings -- though a number of new and modern takes have extended the title of dim sum to wide range of interesting dishes.\u003c/p>\n\u003cp>While there are dozens and dozens of dim sum restaurants around the Bay Area, here are a few favorite spots we can recommend. If we missed your go-to spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_113791\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\">\u003cimg class=\"size-full wp-image-113791\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/yank-sing.jpg\" alt=\"A dumpling at Yank Sing.\" width=\"800\" height=\"763\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-160x153.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-768x732.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-240x229.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-375x358.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-520x496.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/yank-sing-32x32.jpg 32w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A dumpling at Yank Sing. \u003ccite>(Courtesy of Yank Sing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">\u003cstrong>Yank Sing\u003c/strong>\u003c/a>: Often considered a San Francisco classic and one of the granddaddy of dim sum spots in the city, with two locations in downtown, Yank Sing won a James Beard Award in 2009. Make a lunchtime reservation, order from the printed menu or just pick from the carts coming around, and watch out as your bill adds up. The BBQ pork bun is a classic at a classic.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\" target=\"_blank\">\u003cstrong>Kingdom of Dumpling\u003c/strong>\u003c/a>: Down the street from \u003ca href=\"https://www.yelp.com/biz/dumpling-kitchen-san-francisco\" target=\"_blank\">Dumpling Kitchen\u003c/a>, Kingdom of Dumpling makes up part of a hub of dim sum excellence -- with a wholesale location nearby. Well-regarded for their xiao long bao, Kingdom of Dumpling also has a long dumpling menu and tasty appetizers, like the garlic green beans.\u003c/li>\n\u003cli>\u003ca href=\"http://www.greateasternsf.com/\" target=\"_blank\">\u003cstrong>Great Eastern\u003c/strong>\u003c/a>: Yes, President Obama has eaten here. But so have thousands of locals. Right in the heart of Chinatown, Great Eastern is basically one very large and bustling dining room. If you can't read Chinese, pick from a picture menu with simple English titles. Steamed Shanghai dumplings arrive in wooden baskets and the steamed pork buns are delicious. A full dinner menu is offered, but dim sum is from 10 a.m. to 3 p.m. Cash only.\u003c/li>\n\u003cli>\u003ca href=\"http://mamajissf.com/\" target=\"_blank\">\u003cstrong>Mama Ji's\u003c/strong>\u003c/a>: Started as a pop-up, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/08/mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene/\" target=\"_blank\">Mama Ji's\u003c/a> has blossomed in its simple space at the edge of the Castro. It's not a typical dim sum spot, but more of a modern take. Along with a regular dim sum menu, there are vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage. The menu also includes family specialties and Sichuan classics.\u003c/li>\n\u003cli>\u003ca href=\"http://hongkongloungesf.com/\" target=\"_blank\">\u003cstrong>Hong Kong Lounge\u003c/strong>\u003c/a>: Hong Kong Lounge isn't connected to Hong Kong Lounge II (though the owner of the second used to own the first, but not anymore), but both are excellent dim sum locations. The Hong Kong Lounge I used to be wildly popular, fell out of trend, and is now back. There aren't any carts coming around, but order all you can of baked good. The steamed pork buns are one-of-a-kind.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113793\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\">\u003cimg class=\"size-full wp-image-113793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg\" alt=\"Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/steamed-dungeness-crab-dumplings-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Dungeness crab dumplings at East Ocean Seafood Restaurant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">\u003cstrong>East Ocean Seafood Restaurant\u003c/strong>\u003c/a>: Dim sum is served in this Alameda favorite from 10 a.m. to 2:30 p.m. Pick from waiters' carts or tray. But if you go on the weekend, be prepared to wait in a long line. The Dungeness crab dumplings are a fresh Bay Area take on the standard -- actually all the seafood comes recommended -- and finish off with the fried sweet durian custard-filled pastry puffs.\u003c/li>\n\u003cli>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>: The motto here is: \"culinary wonderland.\" And that's exactly what this Richmond restaurant is. You can order dim sum everyday and at all hours -- along with Hong Kong style meals. You'll want to try the soft baked BBQ pork buns, the fried turnip cakes, and steamed scallop and shrimp dumplings. Once you're full (or while you're waiting beforehand), there's the nearby Asian grocer, \u003ca href=\"https://www.99ranch.com/\" target=\"_blank\">Ranch Market 99\u003c/a>, and a gift shop and bookstore.\u003c/li>\n\u003cli>\u003ca href=\"http://www.imperialtea.com/category-s/1881.htm\" target=\"_blank\">\u003cstrong>Imperial Tea Court\u003c/strong>\u003c/a>: This Berkeley teahouse is, first and foremost, about tea. However, the spot above \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> also has a surprisingly in-depth menu -- made from local, organic ingredients to boot. Sit on the patio and nibble on the dim sum tasting platter. Specialties include their Dragon Well dumplings, pumpkin or pork shao mai, and green onion pancakes.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace.jpg\">\u003cimg class=\"size-medium wp-image-113796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/koi-palace-800x572.jpg\" alt=\"Dim sum plates and tea at Koi Palace.\" width=\"800\" height=\"572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/koi-palace-520x372.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim sum plates and tea at Koi Palace. \u003ccite>(Courtesy of Koi Palace)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">\u003cstrong>Joy Luck Palace\u003c/strong>\u003c/a>: Stuffed in a shopping center in Cupertino, the hidden massive dining room is home to some of the best dim sum in the South Bay. On the weekends you might have to wait a half-hour or longer, but once you're sitting simply pluck from the nearest cart that comes by. Servers push around steamed baskets of buns or spoon dishes like sauteed green beans directly from hot clay pots. For dessert, try the baked sweet buns with a coconut-honey filling.\u003c/li>\n\u003cli>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>: Koi Palace has three locations, but the Daly City restaurant is perhaps the most well-known for its 20 years of dishing out dim sum. The wait can be \u003cem>long\u003c/em> on weekends, but the giant and extravagant space has a koi pond and live seafood tanks for you to admire. The Shanghai steamed dumpling sampler gives you a variety of dumplings to try, from beets to black truffles. And the seafood versions include rare abalone. Dim sum is served only for lunch.\u003c/li>\n\u003cli>\u003ca href=\"http://www.myoceandelight.com/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>: It can be a long drive for city-goers making their way down to San Jose, but once you're there you'll find a bustling (but not overcrowded) dim sum favorite. Seafood is the specialty here: pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113790/bay-area-bites-guide-to-11-favorite-dim-sum-spots","authors":["1459"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_13746","bayareabites_1807","bayareabites_90","bayareabites_91"],"tags":["bayareabites_8908","bayareabites_2232","bayareabites_1544","bayareabites_12903","bayareabites_4182"],"featImg":"bayareabites_113792","label":"source_bayareabites_113790"},"bayareabites_106934":{"type":"posts","id":"bayareabites_106934","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106934","score":null,"sort":[1455834390000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco","title":"Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco","publishDate":1455834390,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106939,106938,106937,106942,106940\"]\u003c/p>\n\u003cp>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106962,106965,106963,106966,106961\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106957,106958,106959,106956\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106949,106950,106951,106953,106954,106955\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106943,106945,106946,106947,106948\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"Best enjoyed among a table of friends, dim sum is an edible adventure featuring bite-sized steamed, fried, or baked Cantonese specialties. This guide highlights 5 favorite dim sum restaurants found south of San Francisco. ","status":"publish","parent":0,"modified":1480632970,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":896},"headData":{"title":"Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco | KQED","description":"Best enjoyed among a table of friends, dim sum is an edible adventure featuring bite-sized steamed, fried, or baked Cantonese specialties. This guide highlights 5 favorite dim sum restaurants found south of San Francisco. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco","datePublished":"2016-02-18T22:26:30.000Z","dateModified":"2016-12-01T22:56:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106934 http://ww2.kqed.org/bayareabites/?p=106934","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/18/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco/","disqusTitle":"Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"106939,106938,106937,106942,106940","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"106962,106965,106963,106966,106961","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"106957,106958,106959,106956","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"106949,106950,106951,106953,106954,106955","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"106943,106945,106946,106947,106948","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_2386","bayareabites_1784","bayareabites_2232","bayareabites_3529"],"featImg":"bayareabites_106940","label":"source_bayareabites_106934"},"bayareabites_96928":{"type":"posts","id":"bayareabites_96928","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96928","score":null,"sort":[1434561854000]},"guestAuthors":[],"slug":"dim-sum-delights-in-their-hong-kong-homeland","title":"Dim Sum Delights in their Hong Kong Homeland","publishDate":1434561854,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(*Thanks to the Hong Kong Tourism Board)\u003c/p>\n\n","blocks":[],"excerpt":"Dim sum in its homeland, Hong Kong, is flourishing in a culinary balancing act of tradition and innovation. Every day, cozy family-run spots, all-vegetarian teahouses and elegant dining rooms create over a hundred varieties of steamed dumplings, baked buns, and deep-fried delicacies. \r\n","status":"publish","parent":0,"modified":1434647350,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1597},"headData":{"title":"Dim Sum Delights in their Hong Kong Homeland | KQED","description":"Dim sum in its homeland, Hong Kong, is flourishing in a culinary balancing act of tradition and innovation. Every day, cozy family-run spots, all-vegetarian teahouses and elegant dining rooms create over a hundred varieties of steamed dumplings, baked buns, and deep-fried delicacies. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dim Sum Delights in their Hong Kong Homeland","datePublished":"2015-06-17T17:24:14.000Z","dateModified":"2015-06-18T17:09:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96928 http://ww2.kqed.org/bayareabites/?p=96928","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/17/dim-sum-delights-in-their-hong-kong-homeland/","disqusTitle":"Dim Sum Delights in their Hong Kong Homeland","path":"/bayareabites/96928/dim-sum-delights-in-their-hong-kong-homeland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(*Thanks to the Hong Kong Tourism Board)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96928/dim-sum-delights-in-their-hong-kong-homeland","authors":["5283"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_475","bayareabites_2232","bayareabites_1362"],"featImg":"bayareabites_97028","label":"bayareabites"},"bayareabites_65566":{"type":"posts","id":"bayareabites_65566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65566","score":null,"sort":[1390854476000]},"guestAuthors":[],"slug":"5-bites-delightful-bay-area-dim-sum","title":"5 Bites: Delightful Bay Area Dim Sum","publishDate":1390854476,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76991,76994,76990,76987,76988,76989,76992,76995,76997,76996\"]\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76841,76842,76845,76848,76854,76846,76849,76850,76851,76852\"]\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76753,76754,76755,76756,76757,76758,76759,76760,76761,76762\"]\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76877,76876,76874,76873,76878,76879,76880,76881,76882,76883,76884,76885,76886\"]\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"77202,77204,77201,77211,77212,77200,77210,77209,77208,77206,77196,77198,77197\"]\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennyoh/\">Jenny Oh\u003c/a>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Perhaps you're a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there's plenty of other places in the Bay Area to snack on this delightful Chinese fare. ","status":"publish","parent":0,"modified":1451806040,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1224},"headData":{"title":"5 Bites: Delightful Bay Area Dim Sum | KQED","description":"Perhaps you're a dim sum disciple of the venerable Yank Sing located in downtown San Francisco, but there's plenty of other places in the Bay Area to snack on this delightful Chinese fare. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Delightful Bay Area Dim Sum","datePublished":"2014-01-27T20:27:56.000Z","dateModified":"2016-01-03T07:27:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65566 http://blogs.kqed.org/bayareabites/?p=65566","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/","disqusTitle":"5 Bites: Delightful Bay Area Dim Sum","path":"/bayareabites/65566/5-bites-delightful-bay-area-dim-sum","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"76991,76994,76990,76987,76988,76989,76992,76995,76997,76996","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"76841,76842,76845,76848,76854,76846,76849,76850,76851,76852","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"76753,76754,76755,76756,76757,76758,76759,76760,76761,76762","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"76877,76876,76874,76873,76878,76879,76880,76881,76882,76883,76884,76885,76886","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"77202,77204,77201,77211,77212,77200,77210,77209,77208,77206,77196,77198,77197","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennyoh/\">Jenny Oh\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65566/5-bites-delightful-bay-area-dim-sum","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_13746","bayareabites_1763","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_1784","bayareabites_2232","bayareabites_1544","bayareabites_12905","bayareabites_11302","bayareabites_12903","bayareabites_12904","bayareabites_3529","bayareabites_12906","bayareabites_4275"],"featImg":"bayareabites_77275","label":"bayareabites"},"bayareabites_71758":{"type":"posts","id":"bayareabites_71758","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71758","score":null,"sort":[1381240857000]},"guestAuthors":[],"slug":"mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene","title":"Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene","publishDate":1381240857,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"The Castro is not the first place that pops into your head when you think \"dim sum\" or \"Sichuan,\" but that fact doesn't stop new restaurant Mama Ji's from serving up platefuls of steamed and stir-fried specialties all day long. BAB sent Kate Williams to check out this unassuming, quirky spot. \r\n\r\n","status":"publish","parent":0,"modified":1381322314,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":882},"headData":{"title":"Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene | KQED","description":"The Castro is not the first place that pops into your head when you think "dim sum" or "Sichuan," but that fact doesn't stop new restaurant Mama Ji's from serving up platefuls of steamed and stir-fried specialties all day long. BAB sent Kate Williams to check out this unassuming, quirky spot. \r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene","datePublished":"2013-10-08T14:00:57.000Z","dateModified":"2013-10-09T12:38:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71758 http://blogs.kqed.org/bayareabites/?p=71758","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/08/mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene/","disqusTitle":"Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene","path":"/bayareabites/71758/mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71758/mama-jis-a-deliciously-quirky-addition-to-the-castros-restaurant-scene","authors":["5485"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_625","bayareabites_2232","bayareabites_12512","bayareabites_12513"],"featImg":"bayareabites_71789","label":"bayareabites"},"bayareabites_17342":{"type":"posts","id":"bayareabites_17342","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17342","score":null,"sort":[1286988648000]},"guestAuthors":[],"slug":"white-turnip-pudding-cake-lo-bok-go","title":"White Turnip Pudding Cake (Lo Bok Go)","publishDate":1286988648,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Recipe for classic dim sum dish, pan-fried turnip cakes studded with dried shrimp, barbecued pork, and bits of preserved turnip.","status":"publish","parent":0,"modified":1286988654,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":760},"headData":{"title":"White Turnip Pudding Cake (Lo Bok Go) | KQED","description":"Recipe for classic dim sum dish, pan-fried turnip cakes studded with dried shrimp, barbecued pork, and bits of preserved turnip.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"White Turnip Pudding Cake (Lo Bok Go)","datePublished":"2010-10-13T16:50:48.000Z","dateModified":"2010-10-13T16:50:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17342 http://blogs.kqed.org/bayareabites/?p=17342","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/13/white-turnip-pudding-cake-lo-bok-go/","disqusTitle":"White Turnip Pudding Cake (Lo Bok Go)","path":"/bayareabites/17342/white-turnip-pudding-cake-lo-bok-go","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/DSC_3021_LoBokGo.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17345\">\u003c/a>\u003cbr>\n\u003cem>Pan-fried turnip cakes with served with oyster sauce (Photo Credit: \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Lately, I've been enamored with this vintage gem of a book that Hua found on one of his eBay cookbook binges: \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>, by Rhoda Yee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9093.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17347\">\u003c/a>\u003cbr>\n\u003cem>Dim Sum, by Rhoda Yee\u003c/em>\u003c/p>\n\u003cp>Just one look at the cover and I was in love. How adorable is she? She looks like she could be one of my aunties. Auntie Rhoda, I trust you completely. \u003c/p>\n\u003cp>Inside the book was even better. It is filled with recipes for all the dim sum dishes I could ever dream of making, with funny anecdotes, helpful glossaries on cooking equipment and Chinese ingredients, instructional diagrams, suggested menu groupings, and best of all, these amazing old-school 1970's era black & white photos.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9378.jpg\" alt=\"Dim Sum, by Rhoda Yee\" title=\"Dim Sum, by Rhoda Yee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17349\">\u003c/a>\u003cbr>\n\u003cem>Amazing \u003c/em> \u003c/p>\n\u003cp>The first recipe that caught my eye was \u003cstrong>White Turnip Pudding Cake (\u003cem>Lo Bok Go\u003c/em>)\u003c/strong>. This is a dish that is near and dear to my heart. Crispy on the outside, creamy and smooth on the inside. The cake is made with Chinese white turnip, and studded with dried shrimp, barbecued pork, and bits of preserved turnip. Scallions and cilantro are also incorporated in the mix and scattered on top for extra fragrance. \u003c/p>\n\u003cp>The turnip (\u003cem>lo bok\u003c/em>) itself tastes like a radish with a sharp, spicy bite to it. When it's cooked, the flavor mellows out and it loses its spiciness, but retains a distinct savory taste. If I had to compare this pudding cake to a Western dish, I would say that it is comparable to potato pancakes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/13.6.jpg\" alt=\"Steph, Brother and Grandma\" title=\"Steph, Brother and Grandma\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17343\">\u003c/a>\u003cbr>\n\u003cem>Paw Paw, big bro, and me\u003c/em>\u003c/p>\n\u003cp>My grandmother used to make \u003cem>Lo Bok Go\u003c/em> on special occasions, and it was always such a treat! Better than any that we would ever have in a restaurant -- not sure what her secret was. My mom has her recipe written down somewhere at home, but in the meantime, I decided to give Yee's version a shot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/collage1.jpg\" alt=\"Lo Bok Go in the making\" title=\"Lo Bok Go in the making\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-17344\">\u003c/a>\u003cbr>\n\u003cem>Lo Bok Go in the making\u003c/em>\u003c/p>\n\u003cp>I started out by finely dicing the turnip and boiling it in chicken broth. Then, stir fried together Chinese dried shrimp, barbecued pork, and turnips that had been preserved in salt and garlic. Scallions and cilantro went into the mix, and then I combined all of it into a batter of cake flour and chicken broth. Into the steamer it all went. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9142.jpg\" alt=\"Aluminum steamer\" title=\"Aluminum steamer\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-17348\">\u003c/a>\u003cbr>\n\u003cem>Aluminum steamer\u003c/em>\u003c/p>\n\u003cp>Final verdict? The cake was surprisingly easy to make, and while it wasn't quite as good as my grandma's (not as smooth and light) the flavors were right on. You can eat \u003cem>Lo Bok Go\u003c/em> right out of the steamer, but I prefer letting it cool and pan frying it – extra crispy, please. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/IMG_9167.jpg\" alt=\"White Turnip Pudding Cake (Lo Bok Go)\" title=\"White Turnip Pudding Cake (Lo Bok Go)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-17346\">\u003c/a>\u003cbr>\n\u003cem>White Turnip Pudding Cake (Lo Bok Go)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Turnip Pudding Cake (Lo Bok Go)\u003c/strong>\u003cbr>\n\u003cem>Recipe from Rhoda Yee's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/0912738103\">Dim Sum\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> one 9-inch round cake\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ½ cups finely diced Chinese turnip (\u003cem>lo bok\u003c/em>) – about ¾ of one large turnip\u003cbr>\n2 ¼ cups chicken broth\u003cbr>\n4 tablespoons vegetable oil\u003cbr>\n1/3 cup dried shrimp\u003cbr>\n1 cup \u003ca href=\"http://lickmyspoon.com/barbecued-pork-cha-siu/\">barbecued pork\u003c/a>\u003cbr>\n2 tablespoons salted turnip, minced (preserved with salt and garlic)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup green onions, chopped\u003cbr>\n½ cup cilantro\u003cbr>\n2 cups Swans Down cake flour (no substitute)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1.\tSoak dried shrimp for 1 hour, then finely dice after draining. \u003c/p>\n\u003cp>2.\tBring diced turnips, 2 tablespoons oil and 1 cup chicken broth to a boil and simmer for 12-15 minutes or until turnip is soft. Do not drain liquid.\u003c/p>\n\u003cp>3.\tHeat wok and add 2 tablespoons oil and stir fry diced shrimp for 1 minute, then add diced pork, salted turnips, 1 teaspoon salt, and 1/3 cup each of the green onions and cilantro. Set aside.\u003c/p>\n\u003cp>4.\tMix 2 cups of Swans Down cake flour with 1 ¼ cup of chicken broth until smooth. Add stir fried mixture and the boiled turnip, including the remaining liquid in the pot. Mix well. Pour mixture into 9 inch cake pan.\u003c/p>\n\u003cp>5.\tSet cake pan over steam rack in wok. Cover. Bring water to a boil and turn heat to simmer. Steam for ½ hour or longer until cake is set. Sprinkle remaining green onions and cilantro over cake. Cool for at least ½ hour before cutting.\u003c/p>\n\u003cp>6.\tCut into ½-inch thick slices and pan fry with a little oil until the outside is browned and crunchy. Serve immediately with oyster sauce.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Do-ahead Notes: Can be made ahead and frozen. Reheat by thawing first, then cut in thin slices and pan fry.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17342/white-turnip-pudding-cake-lo-bok-go","authors":["5037"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_12"],"tags":["bayareabites_8410","bayareabites_2232","bayareabites_8411","bayareabites_8409"],"label":"bayareabites"},"bayareabites_14210":{"type":"posts","id":"bayareabites_14210","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14210","score":null,"sort":[1276520818000]},"guestAuthors":[],"slug":"eating-in-china-a-whirlwind-trip","title":"Eating in China: A Whirlwind Trip","publishDate":1276520818,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n","blocks":[],"excerpt":"After returning from a whirlwind trip to China, Megan Gordon details her top food destinations in Shanghai and Hong Kong.","status":"publish","parent":0,"modified":1276520818,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":2012},"headData":{"title":"Eating in China: A Whirlwind Trip | KQED","description":"After returning from a whirlwind trip to China, Megan Gordon details her top food destinations in Shanghai and Hong Kong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating in China: A Whirlwind Trip","datePublished":"2010-06-14T13:06:58.000Z","dateModified":"2010-06-14T13:06:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14210 http://blogs.kqed.org/bayareabites/?p=14210","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/14/eating-in-china-a-whirlwind-trip/","disqusTitle":"Eating in China: A Whirlwind Trip","path":"/bayareabites/14210/eating-in-china-a-whirlwind-trip","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14210/eating-in-china-a-whirlwind-trip","authors":["5072"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_272","bayareabites_2232","bayareabites_1362","bayareabites_4206","bayareabites_14743"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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