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Jul 14, 2012 02:52 PM

Hi everyone, family is visiting SF, any rec for an old school chinese family?

Anything Asian, especially top Chinese and Vietnamese, will be preferable, although they do like Mexican and euro-centric cuisine (although we are from Montreal, so they probably won't be eating French in SF). Any great recommendation? Especially any late night eatery.

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  1. late night? Yuet Lee - 3 am; Great Eastern - 1 am; Grubstake - 4 am

    4 Replies
    1. re: Cynsa

      Thank you!

      any good eats during the day?

      1. re: vanierstudent

        Shanghai House, 3641 Balboa Street
        - Salt and Pepper Pig Knuckle
        - Spicy Won Tons
        - xlb

        Sichuan Home, 5037 Geary Blvd.
        - Chef's Special Fish Stew #20
        - Red Chili Oil Won Tons # 84
        - Couple's Delight #5
        - Dao Chow Noodles #91
        - House Special Chicken #39
        - Nen Yow #40
        - Chef's Special Combo Mix #32

        1. re: Cynsa

          Be sure to pre-order the pig knuckle at Shanghai House if you go there -- drool! The tea smoked duck is worthy also...

          1. re: Cynsa

            Thank you!

            Mmmmmmmmmm Pig knuckles and a cold 1.

      2. -Bund Shanghai on Jackson for great xiao lung bao and shanghaiese cuisine
        -New Lun Ting(pork chop house) 670 jackson st. where old times and community peeps go for american type cuisine.
        -Kirimachi ramen, 450 broadway-evenings, good reviews, haven't tried it, at otg also
        -Hakka Restaurant (4401 Cabrillo st) steamed hakka chicken
        -Tai Shan Rest (1125 Clement st) toishanese homecooking, claypots, frogs, intestines.....
        -Great Eastern has decent check list dim sum. evenings standard cantonese seafood-good stuff
        -new san tung: dumplings, wings, ,,,

        10 Replies
          1. re: vanierstudent

            I would recommend the salt-baked chicken at Hakka over the steamed one. And if your cholestrol count handle it, don't miss the pork belly with preserved vegetables.

            1. re: Melanie Wong

              Pork belly with preserved veggies is a must for my grampa, so I don't think I have a choice in that matter=).

              1. re: vanierstudent

                The best version of 梅菜扣肉 I've had is at Ton Kiang. I go there for dinner once in a while just because of that dish.


                1. re: vanierstudent

                  Hakka Restaurant is probably the closest thing we have to any authentic Hakka Cantonese out of Hong Kong. I'd say hands down it is one of the best Cantonese restaurants in town, with a focus on more rustic flavors. Pork stomach with XO sauce or pickled mustard greens (on the sweet side by design), also very good...but especially excellent is their pineapple spare ribs 生炒骨, virtually HK style, where some of the sour comes from pickled garlic bulbs's a small plates dai pai dong stir fry classic, and just so happens HR does it the best (and most traditional).

                  1. re: vanierstudent

                    Nice to not have to twist any arms!

                    Hakka Restaurant makes its own preserved greens. They have a cleaner taste without the musty, muddy, sometimes moldy taste of commercial brands. Not just a flavorant here, the greens are enjoyable to chew on, savor and consume.

                    1. re: Melanie Wong

                      I think Ton Kiang preserves their own greens.

                      I used to see them being dried on chain-link fences around Chinatown.

                      1. re: Robert Lauriston

                        I wouldn't eat that stuff...old rumors, they used DDT (even after it was banded) to keep the flies off.

                        1. re: Robert Lauriston

                          The chain link greens would most likely be parboiled bok choy, then air dried in the sun. The end product is a dried "choy" which is then re-hydrated and boiled for soup.

                          The "pork belly with preserved veggies" are cooked with a vegetable that is cured in a pickling process.

                          1. re: FoodTrippin

                            Ton Kiang uses reconstituted dried mustard greens (miu choy / mei cai?)

              2. Yuet Lee - seafood, crab, geo-duck clams, Monterey Spot prawns...whatever is in season or available live. Hole-in-the-wall. Open late, chefs use to hang here.

                Shanghai Dumpling King - XLBs (Xiao Long Bao)...while Shanghai cuisine, old schoolers like it.

                Burmese cuisine - there's a few places...Burma Superstar, Mandalay, Burmese a search.

                12 Replies
                1. re: ML8000

                  love the egg puffs - hot from the kitchen - at Shanghai Dumpling King

                  1. re: ML8000

                    Burmese cuisine?

                    Sounds really interesting, family will check it out for sure.

                    1. re: vanierstudent

                      If you are curious about Burmese my vote is for Little Yangon in Daly City.
                      This is the by far the most popular spot for local Burmese.
                      In SF proper Burmese Kitchen does some stuff really well, and Burma Superstar is a cleaned up mildly Chinese influenced version that is insanely popular with general folk.

                      1. re: kairo

                        Little Yangon and Burmese Kitchen (formerly Larkin Express Deli) are my favorites, too.

                        The other Burmese places, if you don't know what to order you can end up getting a bunch of not very interesting Chinese and/or Indian dishes.

                      2. re: vanierstudent

                        Here's the discussion thread for Little Yangon in Daly City for more info,

                      3. re: ML8000

                        Thank you! XLB is definitely a must.

                        1. re: vanierstudent

                          we haven't tried Shanghai House (Sunset neighborhood ?) yet, but the xiao long bao at Shanghai Bund (chinatown) are the best of about 5-6 versions we've had. their version of rice cakes (nian gao) is the most delicate we've had ; the manager said it was his personal interpretation/creation.

                          1. re: moto

                            Shanghai House is in the Richmond neighborhood of San Francisco
                            at 3641 Balboa Street between 37~38th Avenues
                            located across from the Balboa Theatre

                            1. re: Cynsa

                              FWIW the best xlb I've had in SF so far were at Shanghai Dumpling King, better than Shanghai House's by a decent margin and than Bund Shanghai's by a long chalk. I like very thin skin, porky broth and a firm and savoury meatball, to calibrate.

                              1. re: grayelf

                                We had xiao long bao at Shanghai House yesterday and I still prefer the Shanghai Dumpling King's xlb at 3319 Balboa Street between 34~35th Avenue (and egg puffs)

                                At Shanghai House, in the 20 xlb (two orders), each was perfectly shaped and beautifully delicious with delicate flavors - but the xlb at SDK have thinner skin and more soup.

                                Shanghai House is still tops with the Salt & Pepper Pig Knuckle, Hand Cut Noodles with Vegetables & Pork, Spicy Won Tons, crisp and garlicky dry-sautéed String Beans, Vegetarian Goose, jelly fish salad, Tea Smoked Duck, and Spicy Eggplant with Shrimp & Chicken. Next to try: Shanghai classic "meicai kourou" pork with preserved vegetables and the clay pot with beef and glass noodles.

                      4. See also posts on similar thread:
                        Visiting SF from NYC and looking for Chinese food.

                        I thought I was responding to you and posted there.