![]() When your tea bottle empties, someone comes within 5 minutes to pick it up and replace it with hot water. Unlike most authentic Asian places, the service here is fairly good. That said, once you get in, the meal is great. You can tell by the line going out the door at all hours regardless of season or meal times. ![]() This place is as good as it gets so go eat there go often and go hungry. The empty tea pots are quickly refilled with water. Once you pay the check, they quickly clean up and bring in the new table. The restaurant is also super efficient as there is never an empty table for long. The quality of the food is fantastic and everything is always freshly cooked with carts and waiters with trays of food walking quickly around the restaurant all the time. But their dim sum staples like shrimp dumplings, siu mai are top notch. My favorites are the coffee flavored spare ribs and the rice-noodle-wrapped fried doughnut. The dim sum is some of the most authentic and usually has some more premium items that no other restaurant has. You should expect a 45-60 min wait at least unless you are a regular and know one of the managers. ![]() The line out the doors on weekends speaks to that as well. Lamb buns in clay pot (砂窩羊肉包) Spare ribs over rice roll (排骨陳村粉) BBQ pork rice roll (叉燒金網腸) Fried pork dumpling (鹹水角) Steamed egg custard golden buns (蒸奶皇金飽) Baked Portuguese custard tart with papaya (澳門焗葡撻) Durian paste puff pastry (榴蓮酥)Ĥ288 Dublin Blvd.Every time I come home to visit the parents, we come here for some dim sum as this place is the best. Shrimp dumplings (荀尖蝦餃黃) Steamed shrimp dumplings topped with XO sauce (XO餃) Steamed chicken claws with black bean sauce (豉汁鳳爪) Shrimp, pork and mushroom and crab roe dumpling (蟹子燒賣) Spinach dumpling filled with scallops in SIchuan sauce (麻辣帶子菠菜餃) A variety of pastries, ham sui gok in the foreground and BBQ pork puff (叉燒酥) at the back. Plus, I loved that the dim sum actually came out in bamboo steaming baskets, a rarity in American dim sum restaurants, which usually use metal steamers because they’re easier to clean. For instance, the shrimp dumplings were cleanly folded. Also, attention to preparation and detail were evident in the food that arrived. The dishes were fresh-tasting and lighter-after all, less seasoning is required to mask fresher ingredients. (L) Baked Portuguese custard tart with papaya 澳門焗葡撻.(S) Steamed egg custard golden buns 蒸奶皇金飽.(NS) Spinach dumpling filled with scallops in SIchuan sauce 麻辣帶子菠菜餃.(M) Shrimp, pork and mushroom and crab roe dumpling 蟹子燒賣.(M) Steamed chicken claws with black bean sauce 豉汁鳳爪.(M) Diced pork and peanut filled dumpling Chiuchow style 潮州粉粿.(L) Dried scallop and meat sticky rice lotus leaf wrap Lo mai gai 瑤柱糯米雞.(L) Steamed shrimp dumplings topped with XO sauce XO餃.Now for an entire inventory of dishes we ordered: Sadly, the ginseng jasmine tea came out in a tea bag. Koi Palace’s selection of teas had quite a few unusual kinds, so we opted for the ginseng jasmine tea (花旗香片) and Japanese rice flower tea (日本米花). The restaurant had a good selection of dishes, ranging from the usual dim sum entrees to Northern Chinese dishes like clay pot buns (not part of the standard pricing). Koi Palace’s dim sum menu is divided into 4 price ranges, with each dish categorized by “size” (actually driven by the cost of ingredients):Īlso, as a standard practice, there’s a tea or “sitting” fee, $1/person. The total bill came out to $133 for a party of 6, about $21 per person, which is actually a lot by dim sum standards. We paid a pretty penny for the dim sum we ate at Koi Palace. Instead, everything is ordered via paper and pencil. ![]() There are no carts pushed around the restaurant. Higher end dim sum places are distinguished from their cheaper peers by ordering method. Unfortunately, the confusing freeways led us to miss the exit, and we instead ended up driving to Dublin. The night before, we had decided to grab our final brunch at Koi Palace in Daly City. It’s quite popular, so expect a wait get in for brunch during the weekends. There are actually two of them, one in Dublin (on the outer fringes of East Bay, and the original in Daly City, south of San Francisco. Koi Palace (鯉魚門御膳茶寮) is one of the Bay Area’s most well known higher end dim sum restaurants frequented by immigrant crowds.
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