SoMa, San Francisco ยท restaurant
The pushcart still rules at Yank Sing, the same family, three generations in, has been running this SoMa dim sum hall since 1958, with over 100 rotating dishes that circle the room rather than sit on a menu. Paper-thin har gow packed with shrimp, fragrant pork xiao long bao, scallop siu mai, and a lacquered Peking duck that arrives tableside with steamed buns. It earned a Michelin Bib Gourmand, but the room fills the same way it always has.
Paper-thin shrimp dumplings from the cart, delicate skin and plump filling
Lacquered crispy skin served tableside with steamed buns, the cart star
Fragrant Shanghai soup dumplings with pork broth inside, ordered every time
Pleated soup dumplings filled with Berkshire pork; a small pool of rich broth inside each fold.
Open-top dumplings topped with whole scallop and shrimp, steamed until just barely set.