11/14/2023 0 Comments Dim sum restaurant san francisco![]() In fact, the restaurant is named after the Ton Kiang, or “East River,” in China’s Guangdong province, near which many of the Hakka eventually settled. The coronavirus crisis simply sped up the exit plan that he already had in place.įor the past couple of decades, Ton Kiang has been known mostly for its dim sum, but it’s also one of just a handful of Hakka restaurants in the city, serving the rustic, soulful dishes of China’s migratory Hakka people - salt-baked chicken and steamed pork belly with dried mustard greens. I don’t think I have that much energy left,” Wong tells Eater SF, noting that he’s been working for the family business - going all the way back to the original Ton Kiang, which his parents opened in San Francisco’s Chinatown in 1978 - since he was in his twenties. “It takes a lot of energy to run a good restaurant. The larger factors are the difficulties in hiring and retaining staff at this time and, most notably, the fact that Ton Kiang’s 63-year-old second-generation owner, Richard Wong, is ready to retire. Still, when reached by phone, a manager at the restaurant told Eater SF that takeout and delivery business has been good - their neighbors in the area around Geary Boulevard have been really supportive, she said. But like so many of the city’s big dim sum houses, Ton Kiang has had to shift its business model quite drastically during the shelter in place, absent the large crowds that normally line up for dim sum each weekend. The cross-cut salt and pepper spareribs and salt and pepper crab are musts, but you can’t go wrong with the crispy taro duck - it has great flavor and mouthfeel and the same brown mushroom gravy that has been accompanying the dish for years.ġ201 Vicente, San Francisco COVID-19 crisis wasn’t cited as the specific cause of the closure. Tucked onto a quiet street in San Francisco’s Parkside neighborhood is a no-fuss dim sum restaurant with big tables and a plentiful dim sum array. An extensive menu of vegan and vegetarian dim sum - mushroom dumpling, snow pea shoots dumpling, bean curd rolls, steamed vegetarian rice noodles - complements the more expected siu mai and soup dumplings.ġ01 Spear St. With two locations within walking distance of each other in San Francisco’s SoMa neighborhood (the Spear Street location nabbed a 2022 Michelin Bib Gourmand), negating the line may be worth a shot to try one of the 100+ dim sum available, many on carts at the Spear Street location. A steamer of Five Guys Xiao Long Bao is especially colorful and Instagram-worthy, as is a burnished wall with red-hued insets that perfectly showcases a tea pot collection. Dragon Beaux Photo courtesy of Dragon Beauxīe sure to make a reservation at this Koi Palace spin-off in San Francisco’s Richmond District or be prepared to wait for the rice crepe rolls stuffed with shrimp and black bean sauce spareribs. ![]() Consider yourself warned about the buttery egg yolk buns - they squirt.Ħ62 Commercial St, San Francisco. ![]() If chicken feet are your thing (and they should be), the ones here are deep-fried and puffy, like the fluffy taro puffs and turnip puffs, all fun foods to look at and eat. pan-fried noodles and snappy garlic string beans. City ViewĪfter what seems like the requisite 15-minute wait for a table, dig in on platters of chewy X.O. An all-American wine list and popular sweet treats (custard buns, durian puffs) are worth waiting in line for. Begoni Bistroįamilies trek to the edge of Chinatown for the traditional XLB and baked barbecue pork buns, but the playful “tapas” menu includes a doughnut noodle roll (really!) and Peking duck. While the dim sum scene has changed in recent years - there don’t seem to be nearly as many rolling carts around and some long-running favorites have closed - the flavors of southern China where dim sum originated are especially on display right now. The Year of the Rabbit begins on January 22, according to the Chinese zodiac, and is said to be a year of hope.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |