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Restaurants & Bars 10

Chowhound dim sum -- chowhound dinner 2002, #1

Ruth Lafler | Jan 7, 200212:35 PM

The first thing you need to know is that South Sea Seafood Village is not between 9th and 10th as I mistakenly remembered (1420 Irving), and that the best place to park is one block over from Irving on Lincoln. Then you won't be half an hour late like me and end up doing the report [g].

The other lucky hounds who arrived before me were:

Derek Durst
Mark B and Louise
Pia and Philippe
Burke and Wells
Rochelle and Michael
and our charming host, the Limster

When I arrived and squeezed myself into the crowd at the round table, the feeding frenzy was well under way. Ordering was done from both the menu and off circulating trays. We tried almost half the 56 items on the dim sum menu and several off menu items. It's all kind of a blur, but surveying the replete group around the table came up with a few favorites.

In general, the quality was good. Limster pronounced it at the same level with Ton Kiang and Harbor Village (but a lot less expensive -- people were surprised that even with a generous tip, the bill came to $21 each (bill before tip was $193)).

Several people, including Rochelle and Wells, remarked, for example, that in even the familiar sui mai were exceptionally good.

Other favorites:

Derek particularly liked the pan fried bean curd roll with shrimp;
Louise singled out the shrimp stuffed in green pepper;
Philippe picked out the rice noodle rolls in XO sauce;
Michael liked the turnip cake;
Pia and Mark liked the steamed fish maw chicken, as did Limster, who also went over the menu with me and praised the rice noodle rolls with XO sauce, roasted duck, drunken chicken (cooked bloody at the bone with way he likes it), octopus with seaweed and the sliced cold pork shank with jelly fish.
Among the sweet items, I think we all liked the egg yolk layered cake with coconut.

When I arrived at 11:30 there were still a few empty tables, but it was filled up and there was a wait long before we staggered out of there at 1:30.

The End!

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