"Instead of being content to turn out wonderful traditional dim sum, owner Henry Chan has broke out of the mold, offering some innovative small plates. Each month the chef introduces new combinations, called the "creative collection. "On any given day, diners can find 80 different items, including chicken in lettuce cups or Peking duck by the slice."

San Francisco Chronicle Magazine, April 2003, article: Top 100 Bay Area Restaurants, author: Michael Bauer

"Even with the bustle of carts constantly rolling by, families and large celebratory parties, this dim sum palace manages to stay serene ... the real secret is the miraculously efficient staff, always ready to refill your teapot, bring clean plates or explain what is inside each dumpling or roll.

"Pleasant surroundings, friendly staff and stellar dim sum make this downtown restaurant a special occasion favorite."

www.citysearch.com - Editorial Review, September 2002

"The shrimp inside the Har Gou is some of the best I've tasted. The seafood is so fresh it bursts with a crunch in the mouth, and the outside wrapping is so thin you can practically see all the way through the rounded dumpling. The Sui Mai, too, better the competition because of the exceptionally tender wrapping that looks like fine crepe fabric, as well as the pleasantly chewy bits of pork and seasonings."

San Francisco Chronicle, November 2001, article: Yank Sing Remains Magical, author: Michael Bauer

"You can get all the traditional dim sum dishes here but also something different: the "Creative Collection." Each month the chef introduces combinations that would make a traditional Chinese chef faint from shock and an innovative Californian chef swoon ... In addition, the custard tarts may change Westerners ideas about Chinese desserts."

San Francisco Chronicle, February 2002, article: Chronicle Datebook - Top 100 Bay Area Restaurants

"Yank Sing is one of the best dim sum houses in the Bay Area. On any given day you can find more than 80 items on the various carts that continually pass by diners."

San Francisco Chronicle, February 2001, article: Yank Sing's Creative Dim Sum, author: Michael Bauer

"Scarf up the delectable as the carts roll by at this trio of SoMa parlors that "chum out" a never ending parade of "delicious", "piping hot" Chinese choices (the "individual portions of Peking Duck (alone) are worth the visit"); while this "Rolls Royce of dim sum" does have the "price tag" to match," that doesn't deter" the suits who line up around the corner" for the lunch and brunch only service - so make reservations and get there early."

Zagat Survey, San Francisco Bay Area Restaurants, 2001.

"The steamed dumplings are phenomenal, with their translucent, wispy skins holding taut, juicy fillings of scallop and mushroom or minced seafood and basil. I'm thrilled with the crisp edged turnip cakes studded with sweet lap cheung sausage and the plugs of braised stuffed eggplant in brown sauce.

The Atlanta Journal - Constitution, June 2000, Author: John Kessler.

"While intrepid seekers might go to the restaurants along Grant street or the promising Richmond District, we opt for the dim sum at the Financial District's Yank Sing. This is a San Francisco tourist favorite - yes, there are good ones - where the ambience is far from gritty, and the varieties of pastry stuffing are inexhaustible and always high quality."

Sky Magazine (Delta Airlines), 1999, Author: John Krich

At Yank Sing, one of the novelties is a bit of bacon and prawn tucked up with a scallion, then briefly< fried, the result is a delicious example of how three ingredients, exactingly selected and handled, become a tiny masterpiece.

Newsweek August, 1990

"The surroundings at Yank Sing are so modern and well appointed that you feel as if you're in an upscale Financial District restaurant ... The dim sum here is beautifully made with the freshest shrimp and crab, tender noodles and the cleanest deep frying. The overall meal comes off clean and delicate. Flavors are explicit."

San Francisco Chronicle, September 1987, article: Chronicle Datebook, author: Patricia Unterman