Yank Sing (San Francisco, CA)

Yank Sing
Rincon Center
101 Spear St
San Francisco, CA 94105
Dining date: 11/26/11

Somewhat surprisingly, I didn’t eat a whole lot of dim sum growing up (it’s a pretty regular occurrence nowadays). I’ve tried a limited number of dim sum spots in the city and unfortunately I can’t say I’ve found one I’ve really liked (Koi Palace is not in the city). However, I’ve heard from a number of people that the best is at Yank Sing, perhaps the most expensive dim sum restaurant I’ve been to. I’m talking $1.50 per shrimp dumpling (ha gow), $2 per Shanghai juicy dumpling (xiao long bao), and $5.40 for one slice of Peking duck. Goodness. I’ll admit I was in sticker shock.

Located in the Rincon Center, this location of Yank Sing is actually the second one. The restaurant itself is decent in size, but it’s huge when considering it spills out into the atrium of the building. Must fit hundreds. And it was packed (always a good sign!). Given the prices and sheer mass of people, this place must be making a killing.

atrium

ambiance

The service is cart-based, but ask for any menu item and someone will bring it out to you ASAP. And the servers are conversational in English. Probably the easiest, best service I’ve had in a dim sum place.

Nice teapot.

teapot

Shanghai Kurobuta Pork Dumpling

shanghai dunplings

Pretty good actually. Nice skin and juicy on the inside, these were quite tasty. Given the price, I’m glad it was kurobuta pork but honestly I didn’t notice a difference.

Shrimp Dumpling

shrimp dumpling

Pork Siu Mai

siu mai

Both were not bad. Nothing special but decent variations.

Peking Duck

peking duck

sliced peking duck

I thought the duck was quite tasty and the skin was crispy too. I liked that the bun was fluffy and warm. Worth $5.40? Not so sure about that.

Pork Spareribs

spareribs

A rather typical variation. The pork was pretty tender and the black bean sauce was a classic, yet tasty accompaniment.

Half of our party were vegetarians, so we got a selection of veggie dumplings too.

Mushroom Dumpling

mushroom dumpling

Spinach Dumpling

spinach dunpling

Chinese Broccoli

chinese broccoli

Mushroom Rice Noodle

mushroom rice noodle

I tried the mushroom rice noodle. The noodle was pretty well done, translucent and sticky. The mushrooms added their characteristic earthiness, but I thought it needed some soy poured over.

Honey Baked Seabass

sea bass

The fish was dense and  flaky but just a little bit overcooked. The sweet, gingery sauce was a good combination, but not worth $18.

Typical dessert-ish items came around on a cart and we opted for a few.

dessert cart

Tofu Soup

tofu soup

Egg Custard Tart

egg custard tart

Sesame Ball

sesame balls

These were all pretty good. The tofu was light, silky and sitting in a warm gingery soup. Both the egg custard tart and sesame balls were served pretty hot and were good variations.

Compared to what I’ve become accustomed to in Los Angeles, Yank Sing was good (not great) but rather egregiously priced. Hell, I might as well have dim sum at WP24 for those prices. Still, I’d have to say this may have been the best I’ve tried in San Francisco Nothing was bad, and a number of items were quite good. Plus, it’s one of the cleaner dim sum places I’ve been to and the service was excellent. I could see this being a very viable option for a special occasion or for a large party (they take reservations) that was too lazy to make the trip to Koi Palace. Just don’t park in the underground lot; the Rincon Center garage is the most difficult parking lot I have ever seen. The spaces are incredibly small and it’s difficult to even navigate without hitting anything. The irony still amuses me.

Koi Palace (Daly City, CA)

Koi Palace
365 Gellert Blvd
Daly City, CA 94015
Dining date: 11/28/11

When I try to think of my favorite place for dim sum, a number of places come up. I really enjoy Sea Harbour, Elite and Lunasia in SoCal, but I think of only one in the Bay Area: Koi Palace. I’m not saying it’s the best in the Bay Area (I really haven’t tried nearly enough to make that sort of statement), but it’s a really good one. Heck, Jonathan Gold even recently said it might be the best HK-style restaurant in America.

My dad was craving Koi Palace so we dropped by on a Monday morning (there’s always lines on the weekend so a Monday was actually a very good time to go).  This would be my last meal in the Bay Area over the Thanksgiving weekend; given it’s on the way to SFO, it was an ideal stop.

koi palace

I’ve been to Koi Palace a number of times, located in Daly City just south of San Francisco. Most of the dim sum places in SF are cart-based; I prefer ordering from the menu. I think the food comes out fresher and allows for better planning…but you do lose out on the spontaneity of the carts. Koi Palace has a combination of both, a menu to order from while servers come around hawking other items. Perfect!

The restaurant’s stance on shark’s fin is quite clear. At the front entrance is an advertisement offering the fins for sale – $550/lb.

sharks fin

interior

Love this teapot setup! I’m not sure why I haven’t seen this elsewhere, but it’s such a practical idea to have a candle underneath keeping the tea warm.

teapot

Steamed Shrimp Dumpling

shrimp dumpling

These dumplings, or ha gow, are one of my standard-bearers at any dim sum restaurant. It’s so simple and easily comparable across restaurants. Kind of like a margherita pizza at a pizza place. The skin was translucent and slightly glutinous while the shrimp plump and moist. Passed the test!

Shrimp, Pork and Mushroom Dumpling

siu mai

These siu mai were good as well, served piping hot. Flavorful chunks of pork and shrimp made up the bulk of flavor.

Shrimp Rice Roll

shrimp rice noodle

shrimp rice noodle2

The noodle here was good, not great. It wasn’t quite as…sticky and glutinous as I was looking for, but the shrimp was spot on.

Deep Fried Crab Claw with Shrimp Paste

crab claw

These were fried to a nice crisp and I liked the moist shrimp filling. The small crab claw on the inside was slightly overcooked, but I find that’s true almost everywhere.

Shanghai Style Juicy Dumpling

shanghai dumplings

These were embarrassingly bad. The wrapper was mediocre – soggy and mushy, and the juice was leaking from many of them. The meaty interior wasn’t particularly memorable, either. Not sure what happened here.

Dried Scallop and Meat Sticky Rice, Lotus Leaf Wrap

lotus leaf rice

lotus leaf rice

A good lotus leaf rice dish, albeit nothing special.

Glutinous Dumpling with Pork

gluttinous pork dumpling

This is one of my dad’s favorite items. I liked the fried, sticky wrapping in tandem with the salty pork.

Tofu in Sweet Ginger Soup

tofu soup

Soft, silky tofu in a warm lightly sweetened gingery soup. Not bad.

Hand Roasted Suckling Pig

suckling pig2

suckling pig

This was outstanding. I’m not sure how they prepared this, but I think they removed the skin beforehand, skimmed off much of the fat, and crisped it up separately…then put it back together. What resulted was relatively lean pieces of really flavorful and moist pork with extremely crispy pieces of pork skin. Wow. Packed with a porky flavor and a very subtle sweetness (I think from some beans on the bottom), if there was one flaw it was that it was served lukewarm.

Sugar Egg Puff

beignets

These were served fresh and warm, and were light, airy and covered in sugar. The interior was so soft and moist while the outside was sweet and yielding. It was basically like a fresh sugar doughnut. A really nice way to end the meal. My mom had three.

I thought this was a good meal and typical of my past visits. It wasn’t perfect (I’m looking at you, xiao long bao), but everything was quite good with some very high ‘highs’ (the pork was phenomenal).  Everything was served rather hot and fresh (aside from the pork, intentionally) with rather clean flavors. Pretty tasty and satisfying. I’d have to say this is my favorite in the Bay Area from my somewhat limited experiences, and compares favorably to some of the best I’ve had in SoCal.