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

vanierstudent Jul 14, 2012 02:52 PM

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.

  1. Cynsa Jul 14, 2012 03:35 PM

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

    4 Replies
    1. re: Cynsa
      vanierstudent Jul 14, 2012 07:59 PM

      Thank you!

      any good eats during the day?

      1. re: vanierstudent
        Cynsa Jul 15, 2012 08:30 AM

        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
          grayelf Jul 15, 2012 10:42 AM

          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
            vanierstudent Jul 15, 2012 05:35 PM

            Thank you!

            Mmmmmmmmmm Pig knuckles and a cold 1.

      2. s
        shanghaikid Jul 14, 2012 08:30 PM

        -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: shanghaikid
          vanierstudent Jul 15, 2012 05:34 PM

          tahnk you!

          Especially the Hakka place.

          1. re: vanierstudent
            Melanie Wong Jul 15, 2012 05:39 PM

            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
              vanierstudent Jul 15, 2012 05:49 PM

              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
                Robert Lauriston Jul 16, 2012 08:57 AM

                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
                  K K Jul 16, 2012 03:55 PM

                  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 ...it'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
                    Melanie Wong Jul 16, 2012 05:03 PM

                    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
                      Robert Lauriston Jul 16, 2012 05:14 PM

                      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
                        ML8000 Jul 16, 2012 07:56 PM

                        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
                          FoodTrippin Jul 16, 2012 08:44 PM

                          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
                            Robert Lauriston Jul 17, 2012 09:20 AM

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

              2. m
                ML8000 Jul 14, 2012 08:53 PM

                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 Kitchen...do a search.

                12 Replies
                1. re: ML8000
                  Cynsa Jul 15, 2012 08:32 AM

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

                  1. re: Cynsa
                    wally Jul 15, 2012 11:41 AM


                  2. re: ML8000
                    vanierstudent Jul 15, 2012 05:34 PM

                    Burmese cuisine?

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

                    1. re: vanierstudent
                      kairo Jul 18, 2012 12:43 AM

                      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
                        Robert Lauriston Jul 18, 2012 09:03 AM

                        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
                        Melanie Wong Jul 18, 2012 09:14 AM

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

                        1. re: Melanie Wong
                          vanierstudent Jul 20, 2012 01:28 AM

                          Thank you!

                      3. re: ML8000
                        vanierstudent Jul 15, 2012 05:35 PM

                        Thank you! XLB is definitely a must.

                        1. re: vanierstudent
                          moto Jul 16, 2012 04:44 PM

                          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
                            Cynsa Jul 16, 2012 06:45 PM

                            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
                              grayelf Jul 16, 2012 09:06 PM

                              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
                                Cynsa Jul 17, 2012 03:05 AM

                                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. t
                        Thomas Nash Jul 15, 2012 11:42 AM

                        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.

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