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Aug 14, 2001 09:48 AM

Ton Kiang - comments from fellow chowhounds ?

  • h

I heard excellent reviews on their dim sum and dishes. Is it worth the long wait and travel from Hayward ? Thanks.

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  1. The wait on the weekends is very long. I prefer to go during the week and order what I want - the food is always the freshest and you dont have to compete for the staff's attention. Besides their dim sum, they serve some wonderful Hakka dishes as well. I'm a regular though, so maybe somebody else can chime in with a less biased opinion. In the past there have been posters on this board who dont think it's all it's made out to be, usually in reference to some of the dim sum halls in Monterey Park area, but I'm a fan.

    1 Reply
    1. re: srf1

      Hi! I'm a big Ton Kiang fan, but that may have somethig to do with their delivery service. They now serve Dim Sum in the evening as well as at lunch--or at least they will deliver Dim Sum in the evening. My favorites are their shrimp and chive dumplings, their shrimp and scallop dumplings and any of the fresh greens.

    2. Ton Kiang is a good place if you are looking for clean and pretty looking food. The dim sum isn't bad, but it's not the authentic dim sum you would normally find. I think they cater more to the Caucasian clientele.

      7 Replies
      1. re: HKL

        I tried Yank Sing -it was very good couple years ago, but after trying again the last two times was not as good.
        Also tried Mayflower, Furama and ABC Seafood at Milpitas - they are just so so.

        Appreciate any other recommendations.

        1. re: Han Lukito

          For eating in, I really like the Dim Sum at the Grand Palace on Grant Avenue. It's not fancy, but there is a great selection. I find their dim sum to be much more authentic and better than some of the fancier Chinese restaurants. For take out, try the Good Luck Dim Sum on Clement Street. The ha gow and siu mai are especially good. =)

          1. re: HKL

            What makes some dim sum more "authentic" than other?

            1. re: Ruth Lafler

              i am not from hong kong, taiwan or china - so can't really answer the question. usually the more authentic the dishes, the better it taste.

              1. re: Ruth Lafler

                Hmmmm..... I don't know if I can describe "authentic" dim sum properly. For me personally, I think of the dim sum that I grew up with - the things my parents introduced to me and that they still order. Things that I see in Asia. Not the fancy stuff, like Peking duck or BBQ pork slices, jelly fish plates, etc....

              2. re: HKL

                Ah, Grand Palace, don't think anyone has mentioned it here before. I went there once 15 years ago, and don't know why I haven't tried it again. Will have to remedy that.

                If you use the search engine on the Chowhound main page for Seafood Harbor in Millbrae, you'll pull up lots of posts for my favorite place. Strangely, the ha gow (steamed shrimp dumplings) are not that good, but I like almost everything else, so don't be discouraged.

              3. re: Han Lukito

                I've been getting dim sum at Shanghainese places like Shanghai Restaurant on Judah and 9th Ave (pretty good) and Fountain Court on Clement and 5th Ave (above average but could be better - looks like they weren't as good as they used to be...) and am hoping to do that sometime at the better Sweet Temptations) as an alternative to the usual Hong Kong/Cantonese style dim sum.

                Most Shanghainese places offer a variety of small plates as well as a small selection of dumplings (for example, the often seen xiao3 long2 bao1 is, I believe, more of a Shanghainese or at least Northern Chiense thing). Also try things like drunken chicken, wuxi crispy eel, the kao3 fu1 that we've talked about so much on this board, vegetarian goose (bean curd skin filled with straw mushrooms), or a gluten based vegetarian duck - these dishes are usually located in the appetizer section, but some Shanghaiese places will have dim sum menus. Also try soy milk (dou4 jiang1) in sweet and savory varieties - get that with the fried dough strips (you2 tiao2) for dipping.

                I'm sure Taiwanese-leaning places like Taiwan Restaurant on Clement will also offer a slightly different range of items. (Haven't been back to Taiwan Restaurant in more than 3 years, so I can't vouch for them, but they make a good example for a less Hong Kong/Cantonese-centric dim sum experience if a change of culinary scenery is required.)

            2. Han, read my post about Ton Kiang below. This is the asian perspective.As someone from that continent you may be disapointed by what you find at Ton Kiang.Even Hakka food in Australia is tastier...and a damnside cheaper too!Lets put it this way...I think I can do better...and Im a bad Chinese cook...