I know we have lots of discussions around dim sum in San Francisco, however, just ate at the former House of Banquet now Paramount Superstar and was pleasantly surprised at the changes. I had mentioned the decor in an earlier post but today we had some dim sum I'd never seen before like pei don (thousand year eggs) in a flaky pastry paired with pickled ginger in the filling and sweetened winter melon in a pancake. The tofu skin wrapped dim sum was filled with generous meat and tree lichen for crunch. Portions are larger. Prices reasonable. This morning all Chinese enjoying the dim sum, may be a little intimidating for people not familiar with dim sum because the servers don't explain very well but if you are adventurous it's great! The manager/head waitress is very informative so if you have questions track her down. She always remembers my favorite dishes. On Clement and 10th.
Leftovers to take home
Pei don (thousand year egg)/pickled ginger in pastry #2
by Joey Skladany | Aside from spewing profanities and making delicious food, Gordon Ramsay is damn good at filleting...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.