Family Style Chinese Restaurants on Eastern Long Island
Pan-fried pork buns at Dumpling Home in Due south.F.
Top Chinese Restaurants in the Bay Area
Where to experience the all-time of Chinese food and potable, including numbing Sichuan feasts, dim sum and subcontract-to-tabular array fare.
The commencement Chinese restaurants in the Us opened in San Francisco to cater to Chinese aureate miners and workers in the mid-1800s. Mostly simple, Cantonese-inflected eateries at kickoff, the restaurants evolved to fit the growing needs of the region's Chinese population equally it became more affluent and more diverse. Now, in the Bay Area's Chinese neighborhoods, old-schoolhouse chop suey houses exist side-by-side with farm-to-tabular array restaurants, which take advantage of the growing market for Asian heirloom vegetables, and crowd-pleasing hot pot hotspots. In a time when xenophobia and pandemic-era stereotypes have heightened the coronavirus' economic impact on Chinese communities, it's important to call up that the Bay Area'due south Chinese restaurants are an essential attribute of what makes the local food scene and then great. Hither are some of the places you shouldn't miss, updated in February with more than favorites.
If seeking just S.F. Chinatown restaurants, see my recommendations for that neighborhood.
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1 / 18
Bund Shanghai
640 Jackson St., San Francisco
A reliable source of Shanghainese comfort nutrient, similar braised pork shank and rice cakes.
Named after Shanghai's iconic waterfront on the Huangpu River, Bund Shanghai is all about the cuisine of China'due south biggest city. Centerpiece dishes, like enormous and juicy lion's head meatballs ($xv) and fatty braised pork shank ($32), appear with a cherry-red tint from being cooked in a mixture of rice wine, sugar and soy sauce. The technique grants meats a singled-out, heavily caramelized flavour. Chewy oval rice cakes ($12), stir-fried in a wok with vegetables and pork, have a slight crispiness to them to get along with their gooey interiors. Try the exquisite pairing of rice cakes with Dungeness crab when in season.
Credit cards accepted • Soft drinks
415-982-0618
ii / eighteen
Majuscule
839 Dirt St., San Francisco
At that place's lots of local beloved for Capital's salt-and-pepper chicken wings and traditional Cantonese dishes.
Certain, Capital letter's crisp table salt-and-pepper chicken wings ($eleven.95), fried with thin slices of jalapeño, should be on every San Franciscan's bucket list. (Note: They make for a very welcome potluck item.) Merely the carte's broad selection of Cantonese specialties, disregarded by many, is worth highlighting. One of the most memorable is the egg tofu with spicy basis pork ($12.95). In this dish, thick rounds of smooth and soft egg tofu are deep-fried and topped with saucy pork and chopped bell peppers. Take it to go.
Credit cards accepted • Beer and wine
415-397-6269 • http://ordercapitalca.com/ • Order online
iii / eighteen
People's republic of china Live
644 Broadway, San Francisco
An ambitious emporium offers next-level Chinese dishes and goods.
Red china Live, chef George Chen's magnum opus, is a multistory culinary wonderland complete with a fine dining restaurant, "Bladerunner"-esque cocktail bar, a retail department and a 120-seat, high-ceilinged casual eatery featuring unlike styles of cooking. There'south ever a lively energy on the main floor, cheers to a bell-ringer center-like symphony of sizzling woks and chatty tourists. Definitely attempt the crunchy and indulgent fried scallion breads ($9), which are rolled up similar cinnamon buns, also every bit the jiggly, tingly mapo tofu ($20).
Credit cards accepted • Full bar
415-788-8188 • https://chinalivesf.com/ • Order online
iv / 18
Chong Qing Xiao Mian
915 Kearny St., San Francisco
Super spicy noodles with a Sichuanese tint are this shop's specialty.
Opened by Z&Y alums Jenny Wu and Truman Du, this is a noodle restaurant through and through, with a diversity of strands to fit any situation. Its namesake, written on the menu as "Chongqing hot numbing spicy noodles," is a corking identify to starting time. Its broth gets a kick from Sichuan pepper powder and bright reddish chile oil, and a splash of sesame oil gives it an bawdy scent. Another worthy option is the tan tan noodle soup: Basis pork and sesame paste give it a heartier and richer taste.
Credit cards accustomed • Soft drinks
415-983-0888 • www.chongqingxiaomian-sf.com
five / 18
Dumpling Habitation
298 Gough St., San Francisco
This Hayes Valley hotspot is a reliable source for plump, delicate xiaolongbao and juicy pan-fried pork buns.
The Shanghainese steamed dumplings ($fourteen.95 to $23.95 for eight) at this colorful restaurant are soft and silky, nevertheless surprisingly resilient. They're handmade by dumpling specialist Lily Wong and come up in six delectable varieties: mala-flavored pork, beef, regular pork, chicken, crab and pork, and shrimp with loofah squash. The residue of the menu are too smaller plates meant to be shared among a quarantine chimera. Try the spicy slices of boiled beef tongue ($nine.95), dressed in a securely savory and piquant "one thousand twelvemonth sauce," or the invigorating and bright wood ear mushroom salad ($7.95) as your sides.
Credit cards accepted • Beer and vino
415-503-1666 • http://www.dumplinghome.com
6 / 18
Easterly
2142 Middle St., Berkeley
Hardcore Hunan pepper fiends will be at home at this mini-chain.
As far every bit Hunanese cuisine goes, Easterly is as hardcore as it gets. Its dishes, where pickled peppers and sliced chillies proliferate, volition accept your eyes watering in no time. The portions are built for family-style eating, so two dishes plus rice would be plenty for three to 4 people. The poached fish fillets ($18.99), wherein Sichuanese blossom peppers tingle the mouth before pickled peppers wallop you with their hot and sour flavor, show that spiciness can exist every bit layered as the aromas in a glass of wine. If you're looking for something gentler simply no less exciting, attempt the show-stopping sticky rice with pork ribs and corn ($17.99). The pork ribs, steamed underneath the glutinous rice, perfume the unabridged dish; "ribs" of corn, arranged on peak, are sweet and amazingly juicy.
Credit cards accepted • Beer and wine
510-647-8008 • https://easterlyhunancuisineca.com/
7 / eighteen
Adept to Eat Dumplings
292 quaternary St., Oakland
If you similar your dumplings extra-long, this is the pop-up for yous.
Good to Eat, which pops upwards at Original Pattern Brewing Company in Oakland, specializes in the street foods of Taiwan, a nation-state whose foods aren't as common in the Bay Area simply are considered to be function of the larger canon of Chinese cuisines. Rather than the more common crescent-shape dumplings, owners Tony Tung and Angie Lin make chicken- and basil-stuffed potstickers ($ix) that are folded long, looking almost cigar-like, then that there'due south more crispy bottom for your buck. Their menu is total of snacks that would go neat with Original Pattern'due south typhoon beers: dishes like the spicy pork (or tofu) wontons ($8), and the uncommon only no less craveable wok-fried peanuts seasoned with green tea and seaweed ($5).
Credit cards accepted • Beer
510-698-2244 • https://www.goodtoeatdumplings.com/
eight / eighteen
Great China
2190 Bancroft Way, Berkeley
This elegant Northern Chinese classic touts one of the best wine lists in the region.
Since mid-June, Neat China has offered its total menu for takeout and delivery, from its showstopping Peking-fashion duck with shards of skin arrayed like flower petals to its fall-off-the-bone salt and pepper spareribs. Pro tip: If you become the duck, ask for the carcass, which you can use to make stock or rice porridge at home. Bottles from the restaurant'southward magnificently geeky, Burgundy-heavy vino list are also available at a substantial discount.
Credit cards accepted • Beer and wine
510-843-7996 • www.greatchinaberkeley.com
nine / 18
Gum Kuo
388 9th St., Suite 182, Oakland
Cantonese favorites similar rice porridge and charcoal-broil shine in this quondam-school mall eatery.
Pipe-hot bowlfuls of rice porridge ($six.95 and up) are the height of Asian comfort food; many Oaklanders rely on Gum Kuo's amply portioned porridge, garnished with gelatinous century eggs, abalone and more, to get through difficult times and hangovers alike. Pair with a baton of crisp fried dough, which provides a happy crunch to dissimilarity with the silken stew. The remainder of the menu stays in the condolement food lane. Steamed rice rolls ($three.95 and up) stuffed with barbecued meats and hearty bowls of wonton noodle soup ($6.50) are musts. Ruby-colored ducks, sheets of crackly pork skin, spiced cuttlefish and more Cantonese barbecue standards hang in the window, tantalizing with their aromas. Though there'due south no official outdoor seating, there are enough of spots to sit and snack effectually the Asian Cultural Center plaza, where the eatery is located. At that place is another location in Dublin.
Credit cards accustomed • Soft drinks
510-268-1288 • https://www.gumkuorestaurant.com/
10 / 18
Sometime Standard mandarin Islamic
3132 Vicente St., San Francisco
Muslim Chinese cuisine, rarely seen in restaurants here, is explored in depth through spicy lamb ribs and hand-pulled noodles.
This neighborhood eating house has been offer the staples of northern Chinese cuisine for decades, and through the pandemic One-time Mandarin Islamic's mom-and-pop team, Feng Wang and husband Xuqun Yang, has continued to sell tender handmade dumplings and standout, cumin-scented lamb ribs ($27.95). The phenomenal Beijing-style hot pot, which used to make full the dining room with its piquant aroma, is now available on the patio, which has been outfitted with vinyl screens to shield diners (and soup) from the formidable Outer Sunset breezes.
Credit cards accustomed • Tea and soft drinks
415-564-3481 • www.oldmandarin.com • Order online
xi / 18
Palette Tea Business firm
900 North Indicate St., Suite B201, San Francisco
From the Koi Palace squad, here'south high-end dim sum that will surely print out-of-towners and locals alike.
On the fancier stop of the dim sum spectrum, Palette, with its affable service and high-end ingredient highlights, is ideal for brunch blowouts. Dim sum classics have a little extra oomph here: Lobster substitutes shrimp in har gow ($ten), and simmered kabocha squash makes chicken feet ($vii) more of a meal. Attempt the umami-packed abalone sticky rice ($vii) wrapped in lotus leaves, its acorn-fed Iberico pork char siu ($26), and pork belly ($18) lacquered in an aromatic shaoxing wine glaze. Palette's spacious patio, with stunning views of Fisherman'south Wharf and the San Francisco Bay beyond, is an ideal setting for a lazy Sunday morning time meal.
Credit cards accustomed • Total bar
415-347-8888 • www.paletteteahouse.com • Society online
12 / xviii
R&1000 Lounge
631 Kearny St., San Francisco
This Cantonese powerhouse cranks out cute battered crabs.
You lot get to R&Yard Lounge for special occasions: to celebrate of import events and show beloved visitors a truthful slice of San Francisco food. Then, naturally, one must order the seafood showstoppers at this eating place, which is filled with enough tanks to make you lot think you'd stepped into an aquarium. They're a guarantee of freshness, so y'all can't go wrong with the seafood. That might mean a towering pile of battered and fried Dungeness crab, its delicately sweet mankind seasoned with salt and pepper, or black cod marinated and baked until its flesh becomes as tender as room-temperature butter.
Credit cards accepted • Full bar
415-982-7877 • https://rnglounge.com/ • Guild online
13 / eighteen
Sam Wo Eating place
713 Clay St., San Francisco
Since 1908, Sam Wo has been a cornerstone of Chinatown and of San Francisco'southward culture as a whole.
At more than a century one-time, Sam Wo is one of the oldest restaurants in the urban center, having opened only two years after the cracking San Francisco convulsion and fire of 1906. In 2015, the Cantonese noodle business firm relocated just a few blocks away from its original site. What remains consistent is that it's an institution pop with both locals and tourists, the latter of whom often come hungry for a sense of taste of grub mein. I would say laissez passer on the chow mein, but do get the tender and toothsome steamed rice rolls with char siu ($4.99), which the kitchen will kindly cut into bite-size pieces for you, and the generously portioned and comforting rice porridge ($vi.50) with a fried doughnut on the side.
Credit cards accepted • Soft drinks
415-989-8898 • https://samworestaurant.com/
14 / xviii
Shandong
328 tenth St. #101, Oakland
The dumplings, wheat noodles and potstickers here are hand-made to order.
Watching the masters in the kitchen manipulate massive wads of dough into familiar noodles and dumplings is the primary draw at this Oakland Chinatown institution, which opened in 1991. The original owners, the Hong family, nevertheless run the place, which remains a popular destination for local carboloaders. Yous're not going to notice angel pilus-like noodles here: Shandong's handmade strands are burlier than about, with a delightful chew to them, every bit befitting the regional style. Simple preparations, like the nutty sesame paste noodles ($10.50), allow you to really savor the texture. Practise call alee to lodge, as waits can be upwardly to an hour at peak meal times.
Credit cards accepted • Beer and wine
510-839-2299 • http://shandongoakland.com/
15 / eighteen
Terra Cotta Warrior
2555 Judah St., San Francisco
Broad, slippery noodles and cumin-scented lamb are the chief attractions at this Shaanxi-style restaurant.
Thick and chewy hand-pulled noodles are the thing to go at this Shaanxi-way restaurant. Opened in 2014 by Shaanxi province native David Deng, the restaurant was among the first to bring the region'southward cuisine to San Francisco. Instead of rice, wheat takes a central office on the carte in the class of flatbreads, noodles and buns. Chewy biang biang noodles with cumin-scented lamb ($10.95) are the restaurant's specialty and a popular street food in western China. Another street nutrient, the "burger" ($five.25), features a flatbread sliced open like a pita and stuffed with mouthwatering, carnitas-like shredded pork meat. The restaurant'due south loving renditions of Shaanxi-style classics accept earned it a loyal following among immigrants from that region, excited for a taste of home.
Credit cards accepted • Beer and vino
415-681-3388 • https://world wide web.facebook.com/Terra-Cotta-Warrior-448413591963267
16 / eighteen
Wojia Hunan Cuisine
917 San Pablo Ave., Albany
An extensive menu of fiery and smoky Hunanese classics is served in a modest storefront in Albany.
Until recently, fans of Hunan cuisine's fiery and smoky flavors had few places to call home. Simply Wojia, which opened in 2018 in Albany, pulls no punches when it comes to the Chinese region's famously bold cooking. The menu is expansive, divided into standards, showstoppers and much more. White boiled fish fillets ($20.95) are generously scattered with brilliant, pickled chiles; cold poached craven ($ten.95) swims in cherry-red chile oil; and toothpick lamb ($18.95) is tremendously fragrant with warm spices and stale chile peppers. Exercise try the "potato strips on street corner" ($12.95), a dish that'south substantially fresh potato fries with lip-numbing chiles mixed in.
Credit cards accepted • Beer and vino
510-526-9088
17 / 18
Yamo
3406 18th St., San Francisco
A true hole in the wall, this Burmese-Chinese diner is affordable and no-nonsense.
Usually, sitting at this cramped Burmese-Chinese diner in the Mission and watching the master cooks practice their craft is office of the experience. These days, customers are merely immune inside i at a fourth dimension to order for takeout, but the no-nonsense and uncommonly affordable menu is worth the wait. Try the house noodles ($6): A hefty dose of fried garlic functions like umami granola, adding welcome depth and crunch to the soft noodles. Michelle Chang, who now runs the eatery with her mother, has been a friendly fixture behind the counter for years.
Cash only • Soft drinks
415-553-8911
18 / 18
Yuanbao Jiaozi
2110 Irving St., San Francisco
You can watch all the dumpling making unfold from a window, but the real pleasance is in eating a plateful of these lite and savory morsels.
A major appeal of Yuanbao Jiaozi is its dumpling window, which lets you picket the experts wrap their handmade, northern Chinese-fashion dumplings ($ten.49) from your seat in the dining room. You'll find several varieties that are harder to find in the Bay Expanse, such every bit pork with three delicacies (egg and chive) and shrimp with zucchini. The restaurant's pocket-sized plates, from its crunchy shredded sus scrofa'due south ears in tingly chile oil ($8.99) to its celery and peanut salad ($7.49), are near refreshing chased by a cold beer. Don't miss the house special, a beefiness noodle soup ($12.99), filled with tender slices of beef and a light and refreshing broth.
Credit cards accepted • Soft drinks
415-702-6506
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Source: https://www.sfchronicle.com/projects/best-chinese-restaurants-sf-bay-area/
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