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Sun Wu Kong, San Francisco

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Sun Wu Kong, San Francisco

Melanie Wong | Feb 5, 2002 01:19 PM

After giving up my search for the elusive Fortune restaurant recommended by Jerome, I ended up at Sun Wu Kong (H.K. Shanghai Lo Jing Hing Restaurant) for lunch last week. The menu is mostly Shanghainese specialties, although the ubiquitous General Tso’s chicken and sweet & sour pork make an appearance.

I ordered the Shanghai steamed dumplings (8 xiao long bao), $4.75, and the Shanghai-style vegetable goose, $5.50. The dumplings had suitable thin wrappers, although not the traditional elastic texture. Juicy but not soupy (sorry Joe’s fans!), the pork and leek filling was tender as it should be with a fresh sweet taste. The vegetable goose was served hot and freshly fried rather than cold as stated on the menu. Layers of thin tofu sheets were wrapped around a core of black winter mushrooms and deep-fried until crackly on the outside. A light sauce tasting of vegetable stock moistened the slices.

Both dishes were above average but not exceptional. It would be worth a return visit to try more from the menu. I noticed that a whole squirrel fish is offered and I’d like to try that with some dining companions next time.

Sun Wu Kong
5423 Geary Blvd.
(between 18th and 19th Ave.)
San Francisco
Tel: 415.876.2828
Fax: 415.876.2823
M-F: 11A-2:30P; 5P-10:30P
S&S: 10:30A-10:30P

(additional post from Lise: [BROKEN LINK REMOVED] )

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