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Nov 28, 2006 12:21 AM

Sil Yeh at Lee Hou in SF

Last night my dad and I popped into Lee Hou on Clement for a late night snack (sil yeh) around 9:30pm. Between 8pm and 4am the bus stops are available for general parking, so it wasn't hard to park close by. We split a bowl of op gung yee fu won ton that had a dozen freshly fried dumplings bobbing on the surface. The broth wasn't as intense as my recollection and the dumplings are smaller now and less shrimp-rich. Yet it still hit the spot, and at $6.50 including tax, hard to beat.

Serving of yee foo won ton -

On the crab pricing watch, 1.5 pounders were $9 here and 2# for $12 yesterday.

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  1. I had to go to the Richmond to get my haircut on Friday and stopped at Lee Hou for the hung tao yee foo won ton. The won ton were freshly fried which made for a pleasant textural contrast to the hot soup. As you mention, the broth was not as flavorful as what I recall from as recently as the early 90's. A joint I have mentioned previously on Market above Kearny (not to mention the Jackson Cafe of my memory) made the dish with a thicker, gravy-like broth with definitely more flavor. LH's version made for a nice lunch, but I found myself wondering what the crab yee noodles would have been like.

    I had tried the duck yee foo won ton last summer with similar results. Are the bus stops parkable only on Sunday evenings?

    2 Replies
    1. re: chocolatetartguy

      Op gung yee fu won ton has chopped bits of roast duck in it. Never went to Lee Hou in the 90s so can't comment on the changes. Here's a link to my post on the first time I went to LH in 2004 to try the op gung yee fu won ton.

      I commented on the lack of the scoop of brown gravy then. This time the broth had beaten egg whites in it, more in the style of hung tao, which is different than the other times I've ordred it.

      1. re: Melanie Wong

        The hung tao had the clear broth with egg whites and some shredded cha sieu (not Chinese ham). I think I got the brown gravy with the duck yee foo when I went there based on one of your posts last summer. The broth is just not as thick and flavorful as what I recall for both varieties from my childhood visits to Ctown and then up to ten years ago at a Chinese cafeteria upstairs from an import shop on the south side of Market a block or so west of Kearney. I don't think I ever remember the name, but workers at 1 Post either went there or to B&M Mei Sing.

    2. YUM!! The picture of the duck yee foo won ton brought back my memories of it at Sun Hung Herng (sp?) Restaurant on Washington Street across from Portsman Square. The wonton still slightly crunchy, The gravy there was rich, brown, and thick. The cubes of bamboo shoots, water chestnuts, and slices of mushroom delicious.

      They also had the best jow ser gow. (Fried dumplings)