The signature Peking duck with its lacquered skin and fluffy buns is a memorable treat, as are the equally sweet and salty char siu bao. Of course, dumplings here are the true highlight, from plump and fragrant pork xiao long bao, to paper-thin har gao concealing chunks of fresh, sweet shrimp.
Few restaurants have the longevity - and the sustained quality - of this dim sum spot run by the third generation of the Chan family. On any day, the 250 seats are full, and on weekends the number swells to 500 as the tables spill out into the atrium of Rincon Center. Yet the staff doesn't miss a beat, continually circulating with carts stacked with the best dumplings in the city, including their special soup dumplings.
There’s always a “rolling cart” coming ’round the corner at these dim sum palaces featuring an “unrivaled” selection of “exceptional” tidbits – including some of the “best damn dumplings around” – in a white-tablecloth setting; despite weekend and lunchtime mobs, service is “wicked fast”, and though prices are rather “upscale”, you “get what you pay for” here.
Yank Sing became a favorite among San Francisco's movers and shakers and a must-visit restaurant for tourists. Now a third generation is at the restaurant's helm. Henry's daughter Vera Chan-Waller is in the kitchen every day, ensuring that Yank Sing maintains its high standards and traditions-and keeps growing along with the Bay Area's vibrant food culture.