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Elegant, bustling restaurant offers vast selection (more than 100 dishes) of impeccably prepared dim sum during lunch hours, from shrimp-and-scallop dumplings to roasted duck rolled in pancakes, rice noodle stuffed with shrimp, and delicate pastries. Dinner is equally spectacular, with fresh seafood preparations such as squid and chicken in XO sauce and noodles braised with lobster, plus an excellent beef, taro root, and coconut sauce dish in a clay pot and salted egg mustard green soup. Try the young coconut with hashima (frog, but eat it anyway) for dessert. Full bar.
Here's a trick to bypassing the amusement park-like weekend crowds at Daly City dim sum institution Koi Palace: Save the dumplings for a quieter time and just swoop in and out with some dragon beard c... More »
When faced with an extraordinary multi-page menu like the one you're handed at Koi Palace, the famed Cantonese restaurant in Daly City, you can be a trifle overwhelmed. The menu runs 18 pages: a page each for tea, appetizers, barbecue specials,... More »
Sometimes it's nice to get away from the urban grind, to spend a few weeks in the Greek islands, a few days on the coast, or even a few hours in Daly City. When I first moved to San Francisco, I'd bop down to our southern neighbor every now and... More »
They line up on weekends here for dim sum (also available, with shorter wait times, for weekday lunch), but we much prefer dining here at night. You're greeted by a 1,500-gallon array of tanks filled with fresh fish and shellfish as you enter, but that covers only one page of the 18-page menu. Don't miss the crackling-skinned suckling pig, either a plateful or an entire roast beast (for $190). If you like the ritual of making little sandwiches out of the equally crisp, lacquered skin of... More »
We could tell you about simple meals we've had at Koi Palace -- exquisite dim sum, coconut-sauced beef and taro in a clay pot, egg noodles braised with lobster until they took on a richness that could make God himself drop to his knees. We could tell you about meals we'd like to have (the menu's so deep it would take 30 visits to try everything), but instead, let's recount the time we ordered the $399 banquet for 10. It started with suckling pig, the skin so crisp it shattered like spun... More »
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