Yank Sing

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101 Spear St., A1 San Francisco, CA 94105

415-781-1111

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Critics'
Pick
Best Dim Sum
Award Winner 2005

Cuisine(s): Chinese, Dim Sum

Hours: Sun, Sat 10am-4pm, Mon-Fri 11am-3pm

Price: $$$

Payment Types: MasterCard, Visa, American Express, Diners Club
Attire: Casual

Features: Patio/Sidewalk Dining, Takeout, Delivery, Private Party, Catering, Banquet Facilities, Wheelchair Accessible, Vegetarian Friendly

Serving: Brunch, Lunch

Alcohol: Full bar
Reservations: Accepted

Parking: Garage, Street

Description

Nothing is more culinarily satisfying than pointing at a cart of tasty-looking morsels and scarfing them down immediately, especially if they're as fresh and as imaginatively prepared as they are at Yank Sing, one of the city's top dim sum parlors. This bustling upscale destination serves 60-plus freshly prepared gourmet snack items daily, including lobster dumplings, bacon-wrapped prawns, and black mushroom spring rolls, stuffed crab claws, curried chicken turnovers, sliced Peking duck, and a wide array of fried, grilled, steamed, and baked delicacies. Get the refreshing mango pudding for dessert. Al fresco seating on weekends; full bar.

2005 | Best Dim Sum

This large, efficient eatery in the middle of the large, efficient Rincon Center is less charming than the old, rickety Yank Sing of memory, but the dim sum on the rolling carts are still as fresh and appealing as ever. The carts appear at your table with blinding speed after you're seated, and it's tempting just to say yes to everything that's on them. But hold out for some specialties: not just bao, siu mai, and pot stickers, good as they are, but also shrimp and chive dumplings, soup... More »
2002 | Best Dim Sum

The debate continues over who serves the freshest, tastiest, most inventive dim sum in San Francisco: Ton Kiang in the Richmond or Yank Sing downtown. Both serve an astonishing variety of brightly flavored tidbits hot from the kitchen. Both boast lively, attractive, upscale surroundings ideal for every sort of occasion. Both uphold dim sum's immediate-gratification traditions via fragrant steam carts wheeled right to your table. Yank Sing's only real edge, in fact, is the magnificent Ramos... More »

Xiao Long Bao at Yank Sing

By Jonathan Kauffman | Mon, April 26, 2010

As a daily windup to the Weekly's Best of S.F. 2010 on May 19, we've teased out 92 of our favorite local dishes that taste like here. All the tasty details after the jump. Number 17: Xiao Long Bao ... More »
Poetic Food

By Meredith Brody | Wed, April 27, 2005

In April my fancy lightly turns to thoughts of poetry. This is partly because all around me the Earth is bursting into bloom, brilliant orange poppies nodding in the yard, sweet jasmine perfuming the air, and I stroll through the farmers' markets ... More »

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justsomemostuff | San Francisco, CA | 13 Reviews

| Wed, September 22, 2010

best sit down Dim Sum in SF, not cheap...but worth it
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henryh | Santa Monica, CA | 18 Reviews

| Fri, November 7, 2008

this is the best dim sum i've ever had. i make at least one visit here when i go to the bay area. they serve the traditional dishes as well as some western influence dim sum. the portions are bigger than normal and the prices reflect that. they also make a chili sauce that rocks! good thing it is sold at local asian supermarkets. this place gets packed pretty fast on the weekends so if you go please go early.

Main Menu

Main

Shanghai Dumpling
a yank sing signature dish of minced kurobuta pork, scallion and ginger wrapped and steamed in its own aromatic broth.

Snow Pea Shoot Dumplings (dau Miu Gow)
translucent bonnets stuffed with a filling of chopped snow pea tendrils, roasted pine nuts and a hint of ginger, garlic and sesame oil.

Mandarin Dumplings W/chives
a fresh herb filling of hand-chopped chinese garlic, chives, cilantro, and shrimp stuffed in translucent 'three-cornered-hat' dumplings.

Chicken Fun Gwor
steamed translucent crescent dumplings filled with a tasty wok-cooked hand-chopped chicken, shiitake mushroom, winter bamboo shoots, and cilantro-flavored stuffing.

Stuffed Lotus Leaf
steamed lotus leaf parcel filled with glutinous (sticky) rice, lumps of lop cheung (chinese sausage ), shiitake mushrooms, chicken cubes, and sun-dried shrimp.

Savory Vegetable Dumpling
frizzled-topped pouch stuffed with a savory mild-curried vegetarian filling of rare sichuan bamboo fungus, cabbage, bamboo shoots, carrots, sun-dried bean curd sticks and gingko nuts.

Shrimp Dumpling (ha Gau)
hand-chopped shrimp embedded with crunchy bits of sweet winter bamboo shoot tips and fashioned into a bonnet.

Pork Siu Mye
hand-chopped shrimp with pork, shiitake mushrooms filling hand-wrapped in fresh pasta skin and hand-formed into a fluted 'basket.'

Goldfish Dumpling
crunchy shrimp, winter bamboo shoot tips, and cilantro stuffed in a hand- wrapped translucent goldfish-shaped dumpling.

Spring Roll Crisp
cantonese spring rolls filled with a wok-cooked mixture of hand-cut julienned pork, shrimp, minced black mushrooms, cabbage, winter bamboo shoot tips and scallions.

Phoenix Shrimp
classic whole plump shrimp, with a shrimp mousse croquette encasing, lightly battered and deep-fried until golden brown; served with a sweet and sour dipping sauce.

Scallion Prawn
a crispy plump prawn skewered on a scallion stalk and tied with a strip of lean bacon.

Peking Duck
a yank sing signature dish, house-roasted peking duck served as a deem sum appetizer, crispy paper thin honey-coated skin and tender slices of succulent meat stuffed in a steamed seashell bun, accompanied with finely slivered scallions and smears of tangy hoisin sauce.

Steamed Pork Buns
warm fluffy bread buns stuffed with nuggets of honey-glazed bbq pork.

Potsticker (wor Tee)
northern style dumplings filled with a succulent finely minced chicken or pork napa cabbage, scallions, ginger, and toasted sesame oil stuffing, steamed in a wok, then shallow- pan-fried, and served with vinegar, soy sauce and yank sing chili pepper sauce.

Stuffed Crab Claws
light and fluffy crab and shrimp mousse croquette encasing a whole snow crab claw, deep-fried until golden brown.

Yank Sing Fried Won Ton
yank sing signature crispy won ton stuffed with a mild curry shrimp and cream cheese filling accompanied with sweet and tangy dipping sauce.

Egg Custard Tart
warm oven-baked velvety smooth and sweet egg custard in flaky pastry tart shell.

Mango Pudding
fragrant and light creamy gelatin of golden ripe mango, served chilled.

Sesame Ball
light sticky rice-flour balls stuffed with sweet yellow bean puree, rolled in sesame seeds deep-fried until golden brown and crusty.

Steamed Items

Lobster Dumpling
hand fashioned steamed dumpling filled with fresh lobster meat and chinese broccoli, topped with tobiko roe.

Snow Pea Shoot Dumpling
translucent bonnets stuffed with a filling of chopped snow pea tendrils, roasted pine nuts and a hint of ginger, garlic and sesame oil.

Har Gau Dumpling
hand-chopped shrimp embed- ded with crunchy bits of sweet winter bamboo shoot tips and fashioned into a bonnet.

Spinach Dumpling
fresh vegetable filling of hand-chopped spinach, water chestnuts, carrots, shitake mushrooms, bamboo shoots, in a natural chive juice colored dumpling.

Savory Vegetable Dumpling
frizzled-topped pouch stuffed with a savory mild-curried vegetarian filling of rare sichuan bamboo shoots, cabbage, carrots, sun-dried bean curd sticks and gingko nuts.

Goldfish Dumpling
crunchy shrimp, winter bamboo shoot tips, and cilantro stuffed in a hand- wrapped translucent goldfish-shaped dumpling.

Pork Sui Mye
hand-chopped shrimp and pork filling, hand-wrapped in fresh pasta skin and hand-formed into a fluted 'basket.'

Specialty Items

Chicken & Lotus Root Cake
minced chicken and diced lotus root are blended with shrimp, chives and tarragon before being pan fried and served with a sweet and sour dipping sauce.

Shanghai Dumpling
a yank sing signature dish of minced kurobuta pork, scallion and ginger wrapped and steamed in its own aromatic broth.

Lettuce Cup
minced chicken, chinese lop cheung sausage, sauteed with diced water chestnuts and bamboo shoots, garnished with pine nuts, spring onions, cilantro and served in a fresh lettuce cup.

Peking Duck
a yank sing signature dish. crispy paper thin honey-coated skin and tender slices of succulent house-roasted peking duck, stuffed in a steamed seashell bun, accompanied with finely slivered scallions and tangy hoisin sauce.

Curried Chicken Turnover
the classic western turnover is given a chinese twist with a shredded chicken, shiitake mushroom filling and marinated in coriander, ginger juice, soy sauce and shao hsing wine.

Bbq Pork Bun
possibly the most recognized deem sum item. a warm fluffy bread bun stuffed with nuggets of honey-glazed bbq pork.

Potsticker
northern chinese style dumplings with a minced chicken or pork, napa cabbage, scallions, ginger, and toasted sesame oil filling, steamed in a wok, then shallow-pan-fried. best accompanied with yank sing chili pepper sauce.

Deep Fried Items

Tofu Roll
pieces of chinese firm tofu (bean curd), wrapped in seaweed, fried and served with a garnish of finely diced spring onions and red peppers.

Stuffed Crab Claw
light and fluffy crab and shrimp mousse croquette encasing a whole snow crab claw, deep-fried until golden brown.

Phoenix Tailed Shrimp
whole plump shrimp, with a shrimp mousse croquette encasing, lightly battered and deep-fried until golden brown; served with a sweet and sour dipping sauce.

Taro Root Dumpling
crispy mashed taro puffs stuffed with diced shiitake mushrooms, shrimp, pork, and scallions, flavored with soy sauce, toasted sesame oil and oyster sauce.

Sweet Rice Dumpling
a crispy fried exterior; a soft, slightly sweet, glutinous rice wrapping; and a flavorful barbecued pork filling combine for a delicious combination of tastes and textures.

Seabass Roll
firm, succulent pieces of fresh seabass wrapped in a sliver of taro sweet potato, a basil leaf, dipped in a light batter and deep fried until golden brown and flaky.

Spring Roll
cantonese spring rolls filled with a wok-cooked mixture of hand-cut julienne pork, shrimp, minced shiitake mushrooms, cabbage, winter bamboo shoot tips and scallions.

Vegetarian Items

Snow Pea Shoot Dumpling
translucent bonnets stuffed with a filling of chopped snow pea tendrils, roasted pine nuts and a hint of ginger, garlic and sesame oil.

Spinach Dumpling
fresh vegetable filling of hand-chopped spinach, water chestnuts, carrots, shitake mushrooms, bamboo shoots, in a natural chive juice colored dumpling.

Savory Vegetable Dumpling
frizzled-topped pouch stuffed with a savory mild-curried vegetarian filling of rare sichuan bamboo shoots, cabbage, carrots, sun-dried bean curd sticks and gingko nuts.

Desserts

Fresh Fruit Cup
fresh pieces of honey dew melon, cantaloupe and strawberries served chilled.

Sesame Balls
light sticky rice-flour balls stuffed with sweet yellow bean puree, rolled in sesame seeds deep-fried until golden brown and crusty.

Mango Pudding
fragrant and light creme of golden ripe mango, served chilled.

Egg Custard Tart
warm oven-baked, velvety smooth and sweet egg custard in flaky pastry tart shell.

Coconut Cream Roll
a soft sweet rice roll filled with a custard cream filling and topped with coconut flakes.

Green Tea Pudding
fragrant and light green tea flavored creme, served chilled.

Fresh Orange Juice Jello
freshly squeezed orange juice made into orange segment shaped jello.

Looking for another city?

Yank Sing

101 Spear St., A1 San Francisco, CA 94105

415-781-1111

Description

2005 | Best Dim Sum

2002 | Best Dim Sum

Xiao Long Bao at Yank Sing

By Jonathan Kauffman | Mon, April 26, 2010

Poetic Food

By Meredith Brody | Wed, April 27, 2005

justsomemostuff | San Francisco, CA | 13 Reviews

henryh | Santa Monica, CA | 18 Reviews

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