Yank Sing

Yank Sing Restaurant Review:

It's nearly impossible to mention great dim sum in San Francisco and not talk about Yank Sing. Founded by Alice Chan in 1958, son Henry started wrapping dumplings at age nine and moved the business to 49 Stevenson in 1974 where it became an instant Financial District favorite. Today there are two locations (the second is in Rincon Center) and a third generation of Chans continues the family tradition, creating nearly 100 items to roll out on the trolleys. One of the best things about Yank Sing is the vast array of both traditional and modern dim sum, known as the creative collection, for which the chefs create two new dishes per month. We enjoy the warm avocado dome stuffed with curry chicken and topped with Parmesan cheese as well as Grandma Alice's signature chicken and mushroom dumpling dotted with garlic, water chestnut and cilantro. The classic shu mai are some of the best in town---the translucent fluted skins hold a treasure of fresh crunchy shrimp and delicately seasoned pork. When it is available, don't miss the lobster dumpling---chunks of fresh lobster meat and Chinese broccoli topped with tobiko. For serious traditionalists, we suggest the braised chicken feet and tender steamed spareribs. The setting is simple yet elegant and features a large heated patio for dim sum al fresco.