Last Day- Chinese Food

For our last day in SF, we decided on Chinese food for a change. Starting the day out with dim sum…

A few things I look out for when I pick out a Chinese restaurant:

1. No forks on the table

2 . Full of Chinese customers or little to no Caucasians

3. Menu has no photos

4. Nothing like “Authentic oriental/Asian/Chinese taste” written near its name.

5. Advertises seafood instead of something like Sweet and Sour Chicken.

These are the guidelines that I follow for finding a real Chinese restaurant. Rule #1 is very important because it implies exactly who they are catering to… and it is not me.

This dim sum house is a bit different in that you order your dishes on the menu similar to ordering sushi instead of from the quintessential dim sum carts. The waiters give you back the card so you can order again and again.

Woah… even the receipt is in Chinese!

Shrimp dumplings. My favorite!

bbq pork noodle roll.

Shrimp noodle roll.

“little dragon buns”. Or little pork buns. Apparently, these are also popular in Japan as well.

Fish noodle roll. First time trying it… I think it needs more fish..

Daikon cake.

Fishball… that tastes exactly like the dim sum meatball.


Tofu skin roll.

Durian tart. They really taste like durian @.@

My first time trying dim sum mango pudding! I know how to make my own but this one is worlds apart from mine… I was in mango heaven @.@

Walking in the wrong Chinatown, one of my friends decided to stop for crepes.

My first time trying crepes!

Shuwa Shuwa Cider… tastes practically like ramune or that blue/white candy/gum you get from those shokugan.

Last dinner in SF… Nooooo ToT

R&G Special Beef (secret recipe). I can’t really tell what the flavor of the sauce was but it was a hint of sugar, oyster sauce, soy sauce, and possibly five spice. Pretty good and tender beef.

The restaurant’s signature dish- Salt and peppered fried Big Zam. I read rave reviews about this dish even from people who rate the restaurant negatively so thought we give it a go. Everyone was suspicious when this dish came out in less than five minutes after ordering it; if the crab was from the live tank then there’s no way it could be this fast given the time to prepare and cook. Sadly, this dish was a huge disappointment; the fresh crab taste was pretty much dead (huge offense) and the batter a bit overpowering. It wasn’t bad but certainly wasn’t good. Worst of all, this dish cost ~$40 after tax.

Three teasures. Tofu, eggplant and peppers stuffed with shrimpmeat. The least expensive dish and everyone’s top favorite… ironically.

Half a peking duck. This concludes our meal for the night. I wanted to order a couple more dishes as I was still hungry but my friends were still full from the dim sum earlier >_>. Oh how I will miss being able to enjoy food like this and lament how there is still so many more I haven’t got the chance to try yet…well, at least I accomplished what I wanted on this road trip: Eat with a vengeance!

For those who live in San Francisco, I so envy you.



27 thoughts on “Last Day- Chinese Food

  1. The things you listed when looking for a good Chinese restaurant made me smile.
    I’m glad my family cooks the real stuff so I don’t have to worry about the horrors of sweet and sour chicken.

      1. Eat so much Chinese food I sometimes get sick of it honestly. :)
        Pizza is great, burgers are awesome, but nothing beats heritage and tradition though.

  2. Hey… I went to the same dim sum house while I was on job assignment back in June… pretty good! Great to see you went on a gastronomical rampage while in SF… u really makin me hungry… ^_^

  3. ahha! so the american call is ‘noodle-roll’! learnt something! we call it ‘g-cheong-fan'(cantonese) in Asia. literally means ‘pig intestines noodle’. ^_^ btw, is daikon cake made of white carrot?
    also, i think is SIU-mai, not ‘shu’. ^_^

    1. daikon = lo bak

      We also call it that but for the sake of english, I didn’t bother typing out the cantonese pronunciation. It just looks really bad and hard to read ^^;

    1. is popular in other place too. especially ‘mao san wang'(mountain cat king), i heard is popular in Hong Kong and Macau. and so this type is getting really expensive here in Penang, price gets a hike every durian season. its about RM30 a kilo.

  4. Better luck next time with the crab eh? Did not know you like shrimp dumpling more then shumai. At the restaurant I work at, everyone always orders at least one or two order of Shumai, without getting anything else sometimes!

        1. they are basically the same thing, just a difference in size.
          shrimps are the smaller ones that you see in the rice roll. the ones you would cook as part of a dish.
          prawns are the big ones that you could skewer for a bbq. they would be the ones that you peel by hand
          lobsters are the giant ones with pincers.
          crayfishes are freshwater lobsters.

  5. Can’t believe it was your first time trying crepes!

    Zhi, downtown we have Todai, and Farmers Markets have good crepes, too!

    You missing out? o.o

  6. that dimsum place looks legit, other than that weird indoor roof thingy.
    the place you had dinner does seem lacking.

    if you want some real ginger & scallion big zam, you should come to vancouver =D
    the place i frequent, apparently invented peppercorn & onion flavour. although i still prefer the classic, this one seems to be really popular. =D
    if you come in season(IIRC march), you should try garlic steamed alaskan king of big zams. it gets as low as $8 per lb. if your out of season way over $20 XD (although this one you can do at home =D)

    1. Considering how big of a Chinese population Vancouver has, I wouldn’t be surprised there will be even more real Chinese food there and than in SF. Now that you mentioned it, I might be there next year around the same time I went to SF this year…

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