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Restaurants & Bars

Mushroom Buns from TC Pastry in San Francisco

Melanie Wong | Sep 30, 200608:33 PM     10

Since reading about it here a couple years ago, TC Pastry has become one of my favorite stops for take-out dim sum. Overall quality is quite good with few clunkers and just about everything I've tried here is decent and more often than not, even excellent. Prices are a bit higher, plus sales tax is added on top of the list price (unlike other take-out places). There are also some tables and chairs for limited seating if you want to eat-in.

I always get the jin dui (fried sesame seed balls) that are filled with lotus seed paste. I also like the no mai chi (mochi balls filled with peanut) and jook (congee).

Last weekend I needed to take an appetizer to a Pinot Noir tasting and stopped here to pick up some of the baked pork buns (3/$1.30). But I also needed something vegetarian for a couple of the guests and was happy to find steamed mushroom buns (3/$1.60). These had the white, cake-like light textured bread about the size of my palm. They were filled with slices of black mushroom and champignon and savory from chopped carrots, celery, and onion. Both reheated easily and were a big hit. And I got away easy with 12 servings for about 10 bucks.

Image of storefront -
http://static.flickr.com/92/256622640...

Other threads on TC Pastry -
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