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Looking for fried won tons in SF or peninsula

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Offal Lover Nov 17, 2011 10:57 AM

I need to bring a tray some for a pot luck. I used to enjoy the version of Kam's on Balboa, but I've read recent negative reports. I'm looking for won tons and not just the fried skin. Anybody have any suggestions? Thanks in advance.

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  1. Melanie Wong RE: Offal Lover Nov 17, 2011 01:33 PM

    Here's a photo of the fried wontons for yeefu-style from my lunch in August at Kam's. The only time I've had them there, and I was impressed by how nicely fried and fresh they were. Unless those negative reports are more recent or reliable than that, that's where I'd head. It was in the middle of a remodel at the time.
    http://www.flickr.com/photos/melaniew...

    -----
    Kam's
    3624 Balboa St, San Francisco, CA 94121

    2 Replies
    1. re: Melanie Wong
      o
      Offal Lover RE: Melanie Wong Nov 17, 2011 03:40 PM

      Those were yelp reports I read. I guess I'll go back to Kam's. Thanks Melanie.

      1. re: Offal Lover
        Melanie Wong RE: Offal Lover Nov 17, 2011 03:53 PM

        The new chef has been at Kam's about a year, I think. It is quite different than before, I gather, but the won tons seemed quite old school to me. Let us know how it goes.

    2. c
      CYL RE: Offal Lover Nov 17, 2011 09:49 PM

      While in San Mateo this morning, I took the opportunity of making a stop at Silver Lake and grabbing yet another takeout of their “fried won ton in soup” (tung tao yee ton). It comes awfully close to the comfort food favorite at Sun Hung Heung in old S. F. Chinatown. The attached photo shows what remained after two bowlfuls have been consumed - about a third of the original total. The fried won tons are pork filled and there are roughly about ten to a dozen pieces. The soup is a chicken-based, thick, broth which is garnished with bits of chopped cuttlefish and squid, egg white, and button mushrooms. It is No. 24 on their lunch menu.

       
       
       
       
      2 Replies
      1. re: CYL
        K K RE: CYL Nov 17, 2011 11:07 PM

        This is certainly new to me. Was this always available in American Chinese restaurants in SF? I didn't grow up eating American Chinese food.

        鴻圖伊吞 seems to be a derivation of two things...I'm curious as to why it's called Hung To and where the name came from.

        In searching the net, there is 鴻圖伊麵 (Hung To Efu Noodle) which Zen Peninsula offers per their website (E-fu noodles with fresh crab meat in egg flower soup) 鴻圖窩伊麵 where the efu noodles are served in a larger Wo/Wor or pot, and supposedly Lin Heung Tea House in Hong Kong (1950s era and before preserved old style Cantonese) has it.

        Here's a pic of the Buddhist vegan version of the noodle from an association in HK:

        http://www.hksytma.org.hk/08/%E7%B4%A...

        Even more interesting is this really old Efu Wonton soup (made with fried wontons) in Ipoh Malaysia (where the restaurant is called Hung To

        )

        http://mylovemyfood.blogspot.com/2009...

        So it seems Silver Lake's version is taking the broth minus the efu noodles, and putting fried wontons in.

        Zen Peninsula has fried wontons, but from the Chinese name of Gum Lo Won Ton, probably closer to the traditional 50s/60s style found in Hong Kong (very little meat, mostly crispy skin and served with an overkill sauce containing offal, seafood in a sweet & sour sauce).

        -----
        Zen Peninsula
        1180 El Camino Real, Millbrae, CA 94030

        1. re: K K
          Melanie Wong RE: K K Nov 17, 2011 11:27 PM

          It's an old-fashioned dish, along with the duck variant, that used to be quite common in SF Chinatown. Now few and far between. Here's are some old threads,
          http://chowhound.chow.com/topics/40676
          http://chowhound.chow.com/topics/403960
          http://chowhound.chow.com/topics/19005
          http://chowhound.chow.com/topics/576053
          http://chowhound.chow.com/topics/346208

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