Yank Sing Review
The granddaddy of local dim sum teahouses opened in a plain-Jane storefront in Chinatown in 1959 but left its Cantonese neighbors behind for the high-rises of downtown in 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 boisterous families on weekends. The several dozen varieties of dim sum prepared daily 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 perfection. Staffers pushing food carts whiz by tables constantly, and the tab can rise quickly, so pace yourself. The 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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