10 editor picks in San Francisco.
10 cantonese places in San Francisco we have eaten in, sorted by editor score. All cuisines in San Francisco | Cantonese across every city.
Cantonese cooking runs deep in San Francisco, from Chinatown dim sum counters to the destination banquet hall. Yuet Lee Seafood and Good Mong Kok Bakery anchor the Chinatown end on Stockton Street, while Yank Sing in SoMa and Dragon Beaux in the Richmond carry the dim-sum-cart and roast-meat tradition at a larger scale. Hang Ah Tea Room and Sam Wo add to one of the country's oldest Cantonese dining quarters.
Yank Sing in San Francisco is the Chan family's Cantonese dim sum institution since 1958, with a SoMa flagship and weekend lines that run to 90 minutes.
OrderShanghai dumplings: the kitchen's most-ordered cart item for decades.
TipThe Stevenson Street original is smaller and quieter; book the Spear Street flagship only if you want carts.
Dragon Beaux in San Francisco is a 2015 Outer Richmond room from the Koi Palace family, with modern dim sum at lunch and Cantonese hot pot at dinner.
OrderThe Five Guys xiao long bao (five colours, five flavours) and the BBQ pork puff with apple.
TipDim sum is lunch-only; book ahead for weekend brunch or arrive before 11:30 for a walk-in seat.
Yuet Lee in San Francisco is the Chinatown all-night Cantonese counter at Stockton and Broadway, open to 03:00, with salt-and-pepper squid the late shift.
OrderSalt and pepper squid, plus a steamed live fish from the tank.
TipCash only after midnight; the kitchen window seats fill the fastest at 23:30.
Good Mong Kok in San Francisco is the Stockton Street Cantonese takeaway window the city actually eats at on weekends, with hot trays out from 07:00-18:00.
OrderChar siu bao and a tray of har gow; ten items for under fifteen dollars.
TipCash only; bring a clear list of items because the line behind you moves at speed.
Yuet Lee in San Francisco is the Chinatown all-night Cantonese counter at Stockton and Broadway, open to 03:00 with salt and pepper squid the late shift.
OrderSalt and pepper squid plus a steamed live fish from the tank.
TipCash only after midnight; the kitchen window seats fill the fastest at 23:30.
Sam Wo in San Francisco is the Chinatown late-night Cantonese counter since 1912, with rice jook (congee), roast pork chow mein and three narrow floors.
OrderJook with thousand-year egg and pork, plus a side of roast pork chow mein.
TipThe third-floor kitchen seats are the fastest service after midnight; ask for a window stool.
House of Nanking in San Francisco is the Kearny Street Sichuan-Cantonese hybrid since 1988, with a sesame chicken set by an opinionated counter.
OrderWhatever the owner brings; tell him you trust the kitchen and let him pick three plates.
TipSkip the menu; ask the owner to feed you. Cash and card; the wait is shorter for lone diners at the counter.
Hang Ah Tea Room in San Francisco's Chinatown is the oldest dim sum house in the United States, opened 1920 on Pagoda Place, with a small fixed steamer menu.
TipNo carts; order the fixed steamer menu and ask for the off-menu turnip cake when in season.
Good Mong Kok in San Francisco is the Stockton Street Cantonese takeaway window with a ten-item haul for under fifteen dollars on a Saturday morning queue.
OrderChar siu bao and shrimp dumplings
TipCash only; bring a clear list of items because the line behind you moves at speed.
Yuet Lee in San Francisco is the Chinatown late-night Cantonese counter, where a plate of salt-and-pepper squid plus rice and beer runs twenty dollars.
OrderSalt and pepper squid
TipCash only after midnight; the kitchen window seats fill the fastest at 23:30.
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