A fresh herb filling of hand-chopped, chives, cilantro, and shrimp stuffed in translucent 'three-cornered-hat' dumplings. Steamed translucent crescent dumplings filled with a tasty wok-cooked hand-chopped chicken, shiitake mushroom, winter bamboo shoots, and cilantro-flavored stuffing.
Steamed lotus leaf parcel filled with glutinous sticky rice, lumps of lop cheung Chinese sausage , shiitake mushrooms, chicken cubes, and sun-dried shrimp. Frizzled-topped pouch stuffed with a savory mild-curried vegetarian filling of rare Sichuan bamboo mushroom, cabbage, bamboo shoots, carrots, sun-dried bean curd sticks and gingko nuts. Hand-chopped shrimp embedded with crunchy bits of sweet winter bamboo shoot tips and fashioned into a bonnet. Hand-chopped shrimp with pork, shiitake mushrooms filling hand-wrapped in fresh pasta skin and hand-formed into a fluted 'basket.
Crunchy shrimp, winter bamboo shoot tips, and cilantro stuffed in a hand- wrapped translucent goldfish-shaped dumpling. Cantonese spring rolls filled with a wok-cooked mixture of hand-cut julienned chicken, minced black mushrooms, cabbage, winter bamboo shoot tips and scallions. Warm fluffy bread buns stuffed with nuggets of honey-glazed BBQ pork. Northern style dumplings filled with a succulent finely minced pork, cabbage, scallions, ginger, and toasted sesame oil stuffing, steamed in a wok, then shallow- pan-fried, and served with vinegar, soy sauce and Yank Sing Chili Pepper Sauce.
Light and fluffy crab and shrimp mousse croquette encasing a whole snow crab claw, deep-fried until golden brown. Yank Sing signature crispy won ton stuffed with a mild curry shrimp and cream cheese filling accompanied with sweet and tangy dipping sauce. Warm oven-baked velvety smooth and sweet egg custard in flaky pastry tart shell.
Fragrant and light creamy gelatin of golden ripe mango, served chilled. Light sticky rice-flour balls stuffed with sweet yellow bean puree, rolled in sesame seeds deep-fried until golden brown and crusty. I've been to Yang Sing before, so when my out of town guest said they would like Dim Sum, I made a reservation. I have been a very careful Covid safety advocate and prefer to eat in the sidewalk parklets that have become the norm in San Francisco.
However because of vaccinations I have dined several times inside restaurants in the past couple weeks. However when we arrived at Yang Sing on Sunday. I was surprised to see that the seating was in the court yard of Rincon Center.
It was very cold. I think this should have been alerted to us when we made the reservation. We would have made other arrangements. The part that really disappointed me was that it was so cold that the Dim Sum stated to harden before we got a chance to eat it. But the worst thing was that they delivered the tea in Styrofoam cups. I guess to keep it warm??? So way too expensive for the experience.
This restaurant came highly recommended Our first Dim sum experience was not what we expected. We had no idea what we were ordering. Different experience than what we were told it would be. There were no trays of food being paraded around We ordered food that ended up being all fried and most had pork which my sister can't eat. We had to use the app to reorder more water and food. Might as well done takeout.
This was always our go-to restaurant for great dim sum. Since the pandemic, it is not nearly as good. The dim sum, for some of the items, especially the bao and har gow were disappointing, the vegetable dim sum was very good.
The shui mei was tough and overcooked. We were very disappointed with the food and service at Yank Sing. Most of the food was lukewarm and the same dishes over and over. No one checked in with us and we had to flag down someone to pay.
It was over priced and the underwhelming. Do your research on the menu before going there. The folks who bring the dishes in the cart don't do a very good job explaining them and seemed to be in a hurry to get to the next table.
Also, order the speciality items first as they took a long time to be delivered. Love the dumpling and the ladies walking around with their trolleys full of dumplings. Food is always delicious.
I hope they bring back a lot of of the items that disappeared due to the pandemic. The only part was food carts take too long to come from one table to the other. Great location but the dim sum was not hot. Almost all the dim sum came out just luke warm. Simply said- Yank Sing has the best dim sum. Consistently for years. XLB Heaven. Juicy potstickers. Cronchy greens. Stickiest of sticky rice. Delectable dim sums. I could eat here weekly.
Consistently the best dim sum in San Francisco. Soup dumplings, crab claws, har gow, su mai, ……pardon my spelling. I do miss eating in the restaurant with linen tablecloths and the amazing tea pots. Not up to standard. The quality of the food was good but the variety offered was much less than I have had before.
The service was very poor. It was hard to get water and tea and very hard to get the bill. The QR system was extremely annoying and didn't work. After we sat down and selected a few things we wanted to wait to finish those before getting more, but the carts started avoiding us and we had to work to call over carts to get more.
The selection was very limited compared to normal; no cole slaw, no fish, no shrimp balls; limited shu mai. A very disappointing experience. Restaurant was well filled but service terrible and choices limited. Really nice place to get Sunday Dim Sum with great servers and super tasty food. They're very patient with the diners as well, and the large area keeps the noise down.
Service and food quality has gone downhill. I miss the Yank Sing. Had to ask multiple times just to ask for water and a box to take food home. Food was also served cold. Not the Yank Sing I remembered. Our waiters also forgot the last order—roasted duck. Luckily we were not charged for it. Before Yank Sing closed for the mandated shutdowns, the restaurants were serving as many as 1, diners per day. In early May, both restaurants reopened for takeout and delivery, and the Stevenson Street location is now open for patio dining.
Dim sum carts may be out of the question for reopening, but Waller-Chan still wanted to give diners a taste of what they had come to expect from Yank Sing. Now, when a customer first checks in, they scan a QR code that links to photos of Yank Sing dishes on carts, so they can see the items before ordering.
Cue the noodle soups. Chefs introduced new items to serve diners with a range of dietary preferences think crispy tofu and tweaked certain dishes, including the customer favorite xiaolongbao, or soup dumplings.
To make sure the food still shines at home, Yank Sing also posted instructions for reheating potstickers , by steaming or pan frying, across their social media channels. The flagship location has moved twice since its inception, and now occupies a large atrium space in the Rincon Center. It had ginger slivers instead of grapefruit sections, walnuts instead of candied pecans, and it was certainly delicious, but the inspiration was thinly veiled.
Har gow and siu mai, AKA steamed shrimp dumplings, are basic tests of a dim sum establishment, and Yank Sing prepares juicy and light versions of both dishes. Steamed mushroom dumplings featured translucent skins and tender diced fungi within.
Golden-skinned Peking-style duck was carted around the dining room as a tantalizing tease. The waitresses had to run to the kitchen to retrieve pricey duck by the slice. Each duck meat slice accompanied a steamed clam-shaped bun. Scallions and hoisin sauce also joined the crisp-skinned quacker. The duck was a little too fatty, but the flavor was there. The accompanying dish contains red vinegar and slivered ginger, to spoon over dumplings.
The only dud of the meal: inexplicably cold sugar snap peas that lacked snap. Tasty string beans appeared moments after selecting disappointing snap peas. Tender beans came slathered in a pungent sauce containing tiny dried shrimp. Did the idea for steamed lobster dumplings spring from a research trip to China?
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