I'm visiting San Francisco from Los Angeles in February to check out the California Culinary Academy, since I'm going off to culinary school by the end of this year. While in SF I will be dining at Gary Danko and Bistro Jeanty in Napa, which I already have made reservations for. Needless to say, food is my passion and when I eat eastern ethnic food such as Japanese, Chinese, Thai,Indian, and Korean I look for authenticity and not Americanized asian restaurants. During my last day in SF I plan to go to dim sum in Chinatown for lunch, and have narrowed it down to two restaurants after much research. Yank Sing and Ton Kiang.
I'm curious as to what you guys think is the better of the two, and by better I mean not only quality, but also selection especially of eclectic edibles which I love such as tripe, any part of the pig, chicken feet, juk, maybe turtle, snakes blood soup if possible...lol, shark fin soup, sticky rice steamed in leaf, duck dishes, pork bao, etc... I could care less about chicken meat or shrimp shu mai if you know what I mean...heehee. So for all you adventurous eaters this post is mainly directed for you. What are your opinions between the two, and which of the two is closer to my ideal dim sum place? Thanks for any feedback.