We’re thinking how we can change that image,” says Leung. “It’s the idea that a lot of Chinese cuisine has great flavor and techniques but when it comes to presentation it can be sloppy.
Best dim sum san francisco 2019 full#
(See the full menu below.) For now, dumplings are steamed to order, but in a few weeks dim sum carts will rumble through the dining room with towering orders of bao and XLB. In a very literal interpretation of the concept, dim sum plates are fashioned to resemble an artist’s palette, with indentions for each of the sauces that come to the table. Lobster ha gow, rice crepes with wagyu and black truffle, and fried soft shell “typhoon crab” are all updated dishes, whose plating has been carefully tweaked by chef Stephen Nguyen. “Why cant Chinese food be an upscale cuisine? For people to stop that perception we have to do that ourselves.” “We want to break that stereotype that Chinese food is supposed to be cheap, and use cheap ingredients,” says Leung. Ingredients like wagyu beef, Kurobuta pork, Iberico ham, lobster, and Dungeness crab (both crustaceans are visible live in tanks at the restaurant) are scattered throughout the menu, and many of the dishes are as focused on presentation as on taste. The result is what Leung describes as a collaboration between the old school and new school. “So we decided we had to take advantage of that.” “At Dragon Beaux, lots of people already take pictures and Instagram and so on,” Leung told Eater. In fact, the popularity of those dumplings was part of the inspiration for Palette, where presentation has taken on a new level of importance. That extensive menu includes a wide variety of the dumplings for which the Ng family’s restaurants have become known, including the Instagram-famous sampler of xiao long bao (XLB) with colorful wrappers. “There’s no way for a restaurant in SF to have the space and labor to do this.” “If we didn’t have the support from the Koi Palace team, our menu would be half the size, or one third,” says general manager Dennis Leung. In the scheme of the restaurants owned by Willy Ng, that’s a relatively modest number of seats - Koi Palace in Daly City seats up to 450 diners. The restaurant, which has moved into a location built out for chef Jonathan Waxman’s short-lived Waxman’s, occupies 6,500 square feet of space, with 127 seats in the main dining room, 19 at the bar, 10 in a private dining room, and an additional 100 on the patio. Palette Tea House has opened inside the red brick walls of historic Ghirardelli Square, an extension of powerhouse dim sum restaurants Koi Palace and Dragon Beaux.
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