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In April I had a chance to try the then two-month old Golden Saba Seafood for a solo dim sum lunch. Opened by the owner of the Mission’s Sun Fat and Basa fish markets, the selection is somewhat limited but all made on site.
The signature dish, 6-Flavor xiao long bao (6/$11.99), had tender and brightly colored thin skins but were not distinctive enough in taste to be worth the upcharge. I used the cruet of red vinegar on the table for the condiment. Later I’d learn that the preferred black vinegar is available by request.
Tastier by far were the Willowleaf steamed dumplings (6/$6). The savory filling's ground chicken, shredded wood ear fungi for a nice crunch, scallions and onion in a thin wheat flour wrapper.
Tea charge was $3 per person, on the high side, especially considering that there’s nothing special about this selection. (I ordered my usual Guk Bo (chrysanthemum Pu’er.)
Golden Saba Seafood
646 Washington St
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