SFReview
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If your ideal midday activity includes covering every square inch of a table with perfectly baked pork buns and crispy seafood noodles, a visit to this dim sum spot should be a top priority. The restaurant with salmon-colored walls (formerly Hong Kong Lounge II in the Richmond until it burned down in 2019) reopened in SoMa under a new name, and in a cozier space. The Cantonese classics are worth following this place across town for. We like this place best at lunch, when we can hone in on the dim sum dishes like the meaty and flawless siu mai and xiao long bao that are delicate soup bombs, over the bigger entrées. And don’t skip the fried or steamed sesame balls for dessert.
Food Rundown
Berkshire Pork Shanghai Soup Dumpling
Ever had xiao long bao tableside service? Neither had we. Each dumpling was pulled off the steamer by a server with Operation-level precision, dunked gently in vinegar, placed into a spoon, and topped off with a strand of ginger. Sorry, but this is the only way we’re going to accept our xiao long bao from now on.
Steamed BBQ Pork Buns
Cloud-like and close to flawless. Get at least one per person.
Baked BBQ Pork Buns
Coated in a delicate sugar crust and filled with saucy char siu, these should also always be on your table.
P/F Noodle Roll in XO Sauce
The bouncy, chewy good stuff. We just wish there was a little more XO sauce.
Stir Fry Sticky Rice
The best entrée here. The heap of rice is packed with lap cheong, eggy bits, and finished off with dried scallops.