In my life, I’ve eaten at countless number of Chinese restaurants all around the world. From terrific Chinese restaurants out in Singapore(shocker) to gawd awful places such as Barcelona(not a shocker), I’ve had a chance to try a lot of them. For the most part, dim sum still remains my favorite meals of all time. The opportunity to try all sorts of dim sum is a never ending adventure that has taken me from the streets of Kowloon in Hong Kong to pseudo/not-authentic places down in Louisiana.
In lieu of sounding like any other restaurant review posts out there on the internet, the focus here is not telling you how much suckage a restaurant has or to wax poetic about the food. Lord knows we ain’t got time to read these days. So instead, I’m just going to bombard with with a shit load of pictures and a whole mess of terrible analogies.
Dragon Beaux is the latest brainchild from the people that brought us Koi Palace and M.Y. China(in the SF Westfield Mall). The experience really shines through as the restaurant is more polished up than a rhinestone cowboy. The floors at Dragon Beaux are made of wood, so you don’t have any of the gross carpet smells that have been baked in since the first immigrants came to this country. Decorations are artfully prepared and seem more at home in modern China than here on the corner of Inner Richmond. All in all, it is a comfortable experience. Bonus points for the attitude of the wait staff, which is slightly more attentive than a normal dim sum restaurant who just wants you to pay and GTFO.
When you come here, don’t expect a visual presentation like what you expect from a typical dim sum restaurant. On my visits to Asia, the trend in every major city has been to modernize and adapt with the times. What you see is the rehash of classical dishes in new modern wrapping, but with all of the original taste and texture. Personally, I don’t think this is bad at all. As with most things in life, evolution doesn’t stop at people, but food as well.
In short, did I like the food at Dragon Beaux? Definitely. While visually the food all looks very “fusion-ish” the taste is as familiar as any of the old tea houses in Hong Kong. By far, the skins of the shrimp dumplings are some of the best I’ve had in the US. In Taiwanese culture, “Q” is effectively use to describe a texture akin to biting into firm custard. Slightly bouncy, soft and forgiving but firm enough to hold its shape. All of the dumplings we’ve had were exactly like that. Granted, “Q” may not be for everyone as some yelpers have commented that the dumplings are “soggy”. But for me, its a far way off from terrible.
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Black Truffle Mushroom Bun
DIM SUM | finally decided to try this place out. Not as fusion as I thought and taste better than i expected! This is ‘sea bass dumpling’ (#雪魚海皇餃) really is shrimp (#蝦餃) dumpling, only one tiny bit of sea bass on top of each of these dumplings. At least they look pretty and taste good! ???????? #俏龍軒 #dragonbeaux #sfrestaurant #sanfrancisco #sanfranciscoeats #instafood #dimsum #latergram |貼: 02.21.2016|
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As someone who feels that authenticity is overrated, I much appreciate the injection of creativity into time worn dishes. Even in Asia, chefs are evolving with the changes in palates. Its about time some of that innovation makes its way across the ocean.
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The star of this show is Dragon Beaux’s multi colored xiao long bao(soup dumplings). Each dumplings has its own unique filling and colored outer skin – a throw back to a similar meal we had at Dynasty in Singapore. Does it add much to the dim sum game? Yes, yes it does. It is certainly one of those dishes you try once for the sheer novelty of it. As for me, I’m down to do it again because it is pretty darn good.
For many purveyors of so-called “authentic” Chinese cuisine, it is very easy to write off Dragon Beaux because it has all the requisites of a restaurant that concerns itself with style over substance. As with many of the restaurants in Asia, a new wave of “New Chinese” concepts are quickly taking over the culinary scene in China, Taiwan, Hong Kong and Singapore. Concepts that concerns itself with food quality and equally prides itself on food preparation. To us, Dragon Beaux is one of the first successful forays here in the San Francisco bay area. Top notch dim sum prepared in surprising manners keep us reminiscing about Dragon Beaux’s many selections but its the quality of food that keeps us coming back.
Source [sfchronicle] Cover Photo [insidescoopsf]