- Northside Best of Food, San Francisco
“It’s impossible to mention great dim sum in San Francisco and not hear about Yank Sing. Founded by Alice Chan in 1958, son Henry started wrapping dumplings at age 9 and moved the business to 49 Stevenson in 1974 where it became an instant financial district favorite. Today, a third generation of Chan’s continues the family tradition, creating nearly 100 items each day to roll out on the trolleys.
One of the best things about Yank Sing is the vast array of both traditional and modern dim sum known as the “creative collection.” Try Grandma Alice’s famous chicken and mushroom dumpling dotted with garlic, water chestnut, and cilantro. The classic shu mai are the best in town—translucent fluted skins hold a treasure of fresh shrimp and pork. But the signature Shanghai dumplings is the main attraction—it’s the stuff epicurean dreams are made of...”
“It’s impossible to mention great dim sum in San Francisco and not hear about Yank Sing. Founded by Alice Chan in 1958, son Henry started wrapping dumplings at age 9 and moved the business to 49 Stevenson in 1974 where it became an instant financial district favorite. Today, a third generation of Chan’s continues the family tradition, creating nearly 100 items each day to roll out on the trolleys.
One of the best things about Yank Sing is the vast array of both traditional and modern dim sum known as the “creative collection.” Try Grandma Alice’s famous chicken and mushroom dumpling dotted with garlic, water chestnut, and cilantro. The classic shu mai are the best in town—translucent fluted skins hold a treasure of fresh shrimp and pork. But the signature Shanghai dumplings is the main attraction—it’s the stuff epicurean dreams are made of...”
- The Asian Wall Street Journal
"Dim Sum" those small, delectable dumplings served with Chinese tea, used to be for Imperial stomachs only. A thousand years ago Sung Dynasty emperors nibbled on such delicacies as minced pheasant, lark tongues, and sweets made from steamed milk and bean paste. With the invasion of the Mongols in the 13th Century, the emperor and his court moved slowly south, introducing the palace cuisine to every province on the way to Canton .... By 1900 everyone in China knew the best dim sum could be found in Canton."
"Dim Sum" those small, delectable dumplings served with Chinese tea, used to be for Imperial stomachs only. A thousand years ago Sung Dynasty emperors nibbled on such delicacies as minced pheasant, lark tongues, and sweets made from steamed milk and bean paste. With the invasion of the Mongols in the 13th Century, the emperor and his court moved slowly south, introducing the palace cuisine to every province on the way to Canton .... By 1900 everyone in China knew the best dim sum could be found in Canton."
