I get the urge every once a while to indulge in a massive yum cha feast, I have no idea why (I'm not Cantonese after all) and I can't predict when it will strike.
Good yum cha is hard to come by in a new city. Restaurants are almost always packed, but you never know if it's because they're super cheap, because they used to make great food, or if they actually do make great food.
Luckily, getting a local to show me places meant that I was assured a decent meal.
Not quite in San Francisco, Tai Wu is located out in Daly City, right near SFO airport. Set in a little shopping district, with a chaotic parking lot, it was fairly busy on the Sunday morning we made the trek out there,
|Rice Rolls with Shrimp|
|Shrimp Siu Mai|
|Chinese Doughnuts wrapped in Rice Skins|
|Eggplant with Pork Mince|
Most of the food was decent, although certainly not super spectacular. The shrimp siu mai and shrimp dumplings were quite impressive however with silky skins and plenty of juicy prawn filling.
Interesting texture but the beak was a bit disconcerting. Not something I'd go out of my way to eat again.
I was bitterly disappointed by the Xiao Long Bao with their too thick skins. Nothing like the delicate skinned parcels full of gloriously salty soupy filling that I've come to love. They also came in odd metal baskets.
The pineapple buns were impressive though. These sweet, slightly creamy and slightly tart filled breads are seen to rarely on menus in my opinion. Actually, pineapple desserts are generally too few and far between.
The service is fast and the food is both cheap enough and of a good enough quality to warrant a return visit. Everything was of a decent size and quality, apart from the disappointment of the Xiao Long Bao. I'm still searching for an absolutely amazing yum cha restaurant in San Francisco, where Xiao Long Bao is something they take pride in doing well.
950 King Dr, Daly City
Mon-Fri 1am-3pm, Sat-Sun 10am-3pm