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Does dim sum just suck in San Fran?

pointybird | May 11, 200912:20 PM

I think I'm giving up on dim sum unless someone here has any bright ideas for me. I've tried dim sum at some of the Chinatown carted places, in board-approved spots like Yank Sing, and I just had a very disappointing trip to Good Luck dim sum on Clement Street yesterday. I should have known the absence of chatter on Good Luck on the Chowhound boards was suspicious, but I went and took the advice of Yelpers and gave it a try. Eeesh. Deep-fried selections tasted stale, steamed chive buns were swampy and foul, har gow was bristly and fishy, even the don tats were substandard (I prefer the ones at Red...Egg is it? nearby on Clement Street). The dough on the baked pork buns was nice, but the mystery meat and mystery goo inside turned me off to the filing.

I just don't understand why every time I taste dim sum it's so nasty. I know it's cheap, and what should I expect, but somehow I expect more. I love the carefully made dumplings, particularly the XLB, at places like Shanghai Dumpling King and Kingdom of Dumplings, but I can't seem to find good dim sum counterparts. Any advice? Am I just ordering wrong? Any such thing as a high-quality pork bun in SF?

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