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Fodor's Northern California 2014
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Yank Sing Review
The granddaddy of SF dim sum teahouses, Yank Sing opened in a plain-Jane storefront in Chinatown in 1959, but left its Cantonese neighbors behind for the high-rises of downtown by the 1970s. This brightly decorated location on quiet Stevenson Street (there's also a big, brassy branch in the Rincon Center) serves some of San Francisco's best dim sum to office workers on weekdays and to big, boisterous families on weekends. The kitchen cooks up some 100 varieties of dim sum on a rotating basis, offering 60 different types daily. These include both the classic (steamed pork buns, shrimp dumplings, egg custard tartlets) and the creative (scallion-skewered prawns tied with bacon, lobster and tobiko roe dumplings, basil seafood dumplings). The Shanghai soup dumplings are a classic—and some of the best in the city. The carts will keep whirring up to your table, and the tab can rise quickly, so diners should pace themselves. A take-out counter makes a meal on the run a satisfying and penny-wise compromise when office duties—or touring—won't wait.
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