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Apr 5, 2013 09:07 PM

Yum Cha Chinatown -- problems?

Stopped in today on my way up to Carnitas Michaocon to get a couple of burritos. First indication of problems was the absence of a sign and the glazed windows -- thought it might be moved or closed before I yanked the door open. Slightly different set-up -- a lot of stir-fried dishes in containers to the left, at 10 a.m. The dish I came for, the baked pork buns, seemed a bit deflated and lacked the sheen and glow I'm used to. Just tried the first one and while from the microwave (as past batches have been) it is breadier and subtly inferior to former samples.

Anybody know what's going on?

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  1. Go to Won Kok. Much better and a little pricier. Yum Cha baked char sui bao when you bite into one looks like low attendance at the Super Dome.

    5 Replies
    1. re: Galen

      Part of the reason I stop at Yum Cha is that there is always parking at the meters just south of the restaurant. I'm willing to try Won Kok, but where can I park? Yum Cha is on the southern outskirts of Chinatown, but Won Kok is on Alpine right near the center where parking ranges from dear to impossible.

      1. re: nosh

        They have a lot as well as being surrounded by metered street parking. I also love their baked char sui bao.

        1. re: JAB

          Won Kok's char sui baos also have a lil' bit of sweet onion in them too (if I recall correctly) that really sets it off. I think I'll go down and buy some this week just thinking about them.

      2. re: Galen

        Went to Won Kok tonight and agree that it is better than Yum Cha. The best of what I got was the Har Gow, but everything was tasty. Th parking lot was full but the streets were empty. It took me 3 minutes to walk from the gold line station which is an option if you are sick of driving.

        1. re: Mattapoisett in LA

          Yum. Their har gows are good. You know what is is good are their shrimp fun goks. It's basically a har gow made in the shape of a potsticker or half moon.

      3. Just came back from Won Kok with baked baos. Just as good as I remembered.