![]() ![]() Kobe beef sourced directly from Australia, locally raised Wagyu beef, live geoducks, spot prawns… these luxurious ingredient selection, dim sum and wok dishes prepared by our skillful chefs truly differentiate Dragon Beaux above the rest into a class of its own. We offer the next level of hot pot featuring premium meat selection, and live local seafood that can’t be found at any other hot pot restaurants in the Bay Area. The same philosophy carries over to Dragon Beaux’s hot pot dinner, a perfect pairing to San Francisco’s year-round chilly weather. ![]() At Dragon Beaux, traditional shrimp dumplings are topped with Chilean sea bass, BBQ pork puff pastries are balanced with subtle sweetness of organic apple… all culinary creation adhere to our vision for the next generation of Chinese cuisine: uncompromised flavors with pristine natural ingredients. While Willy Ng found Koi’s Palace over 20 years ago, Dragon Beaux puts a modern spin on its creation for a refined culinary experience. But whatever temptations they throw your way, do not miss the spicy garlic noodles.Dragon Beaux is the brain child of longtime restaurateur couple, Willy Ng and Jenny Huang. This North Beach restaurant takes a Pan-Asian approach to its broad menu, making room for Korean pork tacos, Hawaiian poke, and pho. If there’s one can’t-miss, it’s the scallop siu mai. Order all your favorites, from glutinous rice lotus leaf bundles to feathery taro puffs to the translucent shrimp dumplings. ![]() This spot offers the classic San Francisco dim sum experience with an incredible array of dumplings and other items. Look for regional classics like tender Lion’sHhead meatballs and roast duck. Pan-fried Shanghai pork buns and soup dumplings in both pork and seafood varieties are the headliners, but the Shanghainese menu is worth exploring beyond dim sum. This modest Parkside restaurant does its neighbors right with a menu of well-prepared classics. But don’t neglect the crispy salt-and-pepper lollipop chicken wings either. Look for pleated Chaozhou dumplings with their sheer, see-through wrappers and coarse fillings. Steamed Cantonese dumplings are the specialty at this sleek, modern restaurant. Don’t miss the cold salads made with cucumbers, shredded potatoes, and slivered, addictively crunchy-chewy pigs’ ears. soup dumplings - come with regular or hot and numbing pork fillings, and there are exemplary wontons in chili oil. Fans know to look for the shiitake and fish dumplings, the shrimp and three delicacies dumplings, and the red oil-slicked tofu skin stick salad. This tiny cafe at the edge of Golden Gate Park in Sunset attracts lines for its snack-friendly menu. Vegans take note: There’s a lot for you on this menu. This pleasant Castro District spot offers dim sum alongside a full menu of Sichuan favorites, such as Chongqing Chicken, hot and numbing fish fillets, and “Ants Climbing a Tree” - a dish so named for the way ground pork bits cling to bean thread noodles. The sauteed pea leaves with whole cloves of garlic are also a top pick. The restaurant specializes in fresh seafood, so if a preparation grabs your eye, give it a try. It's a great place to try braised chicken feet along with all the dumplings. This is the kind of old-school dim sum that made San Francisco’s Chinatown into a food capital. The pan-fried daikon cake is exemplary, and if you’re a fan of those slippery rice paper rolls, there’s a whole lineup. The “classics” on the menu include puffy steamed pork bao and crystal shrimp dumplings. The question isn’t where to stop but how to stop. Famed restaurateur Willy Ng (Koi Palace) keeps the quality high at this dim sum palace. ![]()
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