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Best place to get cocktail-size baked pork buns?

bernalgirl Dec 11, 2006 06:25 PM

Baked cha siu bao is my daughter's favorite food and I'd like to serve them at her birthday party. Anyone know a good place to order them in quantity, for pick up on a Saturday? I'd like the cocktail size, and ideally the place would be in the Clement corridor, but anywhere in SF/Daly City/SSF is fine.

Thanks in advance.

  1. Melanie Wong Dec 11, 2006 06:28 PM

    My mom's favorite are the 3/$1.30 pork buns at TC Pastry on Irving in SF. Sometimes we get lucky and can snag some after 6pm when they're marked down to 3/$1. But they're often sold out by then. Great to stock up for the freezer.

    There's another branch of TC in Daly City. However the baked pork buns are full-size there.

    1. c
      Calvinist Dec 11, 2006 06:54 PM

      Melanie, have you tried freezing full size pork buns? Now that I've found my local source at Red House Bakery I could do that for my son.

      1 Reply
      1. re: Calvinist
        Melanie Wong Dec 11, 2006 08:10 PM

        Yes, go for it, the baked buns freeze well.

      2. m
        Meredith Dec 11, 2006 07:55 PM

        I order them from Magic Wok, a steam-table Chinese food place on 9th between Mission and Market. I know they get them in from some other source, but they are delicous, and cocktail sized. I think it is $30 for 50 of them so you could definitely find them cheaper if you could find where they source them, but since they really take the edge of party guest's hunger, it has seemed worthwhile to me.

        1. Melanie Wong Dec 11, 2006 11:13 PM

          I'm at my parents house now and pulled out a frozen TC Pastry baked char siu bao out to take this photo (yogurt cup lid for scale).
          http://static.flickr.com/124/32000331...

          We like TC's because the bread has more to it, not the sweet balloony, HK-style. There's a great proportion of meat to bread than most, and the meat is tastier with just the right amount of moisture.

          3 Replies
          1. re: Melanie Wong
            bernalgirl Dec 12, 2006 05:22 AM

            Melanie, thanks for taking the time to report all this! I like the greater proportion of meat to bread, but here's an odd question: is the meat in small or shredded pieces or are they large chunks or cubes? She still doesn't have a whole mouthful of teeth and when we've gotten some that have the larger pieces, she just spits them back out.

            Also, do you think it would be possible to order them in advance at TC? I've been in a few times but have never had much of a conversation, so I'm not sure if this would be well-received.

            Thanks again.

            1. re: bernalgirl
              Melanie Wong Dec 12, 2006 05:51 AM

              I haven't noticed any particularly large pieces. If it's any reassurance, my dad can eat them easily without putting in his lower partial. (g) I've been at TC many times when folks are picking up advance orders. Don't think it will be a problem as the staff speak better English than most of these places.

            2. re: Melanie Wong
              c
              cubbee Jan 26, 2012 08:06 PM

              Thanks Melanie. I'm going to check this place out tomorrow! Do you recall if there were onions in the pork buns? I don't want the pork mixed with onions which a few places do.

            3. bernalgirl Dec 12, 2006 03:05 PM

              If it passes the senior test, it probably passes the toddler test, too. My great grandmother and my daughter seem to have about the same texture preferences. Thanks so much!

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