Good Mong Kok Bakery in San Francisco’s Chinatown is a, cash-only takeout spot famous for affordable, authentic dim sum. Must-order items include the shrimp dumplings (Har Gow), pork siu mai, baked or steamed BBQ pork buns (cha siu bao), turnip cakes, and chive dumplings. Expect long lines; go before 9 am for the best selection.
What should I order at dim sum for the first time?
If you're new, lean on the classics. Har gow (shrimp dumplings) are the translucent jewels of the dim sum world. Siu mai (pork and shrimp dumplings) offer rich, savory comfort.
The most popular dim sum dishes consistently include Har Gow (shrimp dumplings) and Siu Mai (pork & shrimp dumplings), often called the "kings" or "heavenly kings," alongside Char Siu Bao (BBQ pork buns), Cheong Fun (rice noodle rolls), and Egg Tarts (Dan Tat), offering a mix of steamed, savory, and sweet treats that define the dim sum experience.
[360°/VR Video] Take out Dim Sum at Good Mong Kok Bakery in Chinatown SF
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The Mong Kok area has many food-booths selling traditional snacks such as fish balls, fried beancurd (tofu) and various dim sum. These fingerfoods are very popular in Hong Kong, especially for people on the run.
To this day—caviar, fois gras, and truffles remain the most rare and delicious western delicacies that even advanced chefs idolize. So if you're up to the challenge, and ready to spice up your at-home dishes, here's everything you need to know about these three main western delicacies.
The bowl tells all. Never leave a full bowl, but also do not empty your bowl entirely—the former shows that you don't approve of the food, while the latter implies the host did not give you enough. Defer to the host. Sit, eat, and drink after the host and respected elders or honored people.
Shanghai style glazed port is a true Chinese favourite. Described as a pinnacle of Chinese cuisine, this dish features pork chops tenderised to perfection. The pork is dipped in egg, fried quickly, and braised in sweet soy. This creates a sticky external texture and a melt-in-the-mouth texture.
The oldest Chinese takeaway in the UK is hard to pinpoint definitively as records are scarce, but The Lotus House, opened by John Koon in London's Queensway around 1958, is widely cited as the first to popularize the takeaway model after customers requested to take food home. While earlier Chinese eateries existed in London's Limehouse from the late 1800s, they catered more to the Chinese community, whereas Lotus House marked the beginning of the Chinese takeaway for the wider British public.
Har Gow (Shrimp Dumplings): These translucent dumplings with juicy shrimp fillings are a classic dim sum experience. Their delicate appearance and light flavor are perfect for beginners.
Dim sum is a mixed bag: it can be healthy due to steaming and small portions but is often high in sodium, refined carbs (from wrappers), and unhealthy fats, especially fried or rich meat versions, so moderation and smart choices (steamed, veggie-filled, lean protein) are key for a balanced diet. Focus on steamed items like har gow and vegetable buns, limit fried items like spring rolls, and balance with greens to keep it nutritious.
Chinese food historian Yan-kit So has described dim sum as: Literally translated as "so close to the heart", they are, in reality, a large range of hors d'oeuvres Cantonese people traditionally enjoy in restaurants (previously teahouses) for breakfast and lunch but never for dinner, washed down with tea.
The most popular Chinese dishes in the UK are staples of British Chinese cuisine, with Chow Mein, Sweet and Sour Chicken (or Pork), and Fried Rice consistently topping lists, alongside iconic items like Crispy Chilli Beef, Salt and Pepper Chips, and Crispy Aromatic Duck, which cater to local tastes and have evolved from traditional Chinese recipes.
A "3 in 1 Chinese" is a popular Irish fast-food takeaway dish featuring chips (fries), boiled or fried rice, and curry sauce all in one container, often with an optional protein like chicken balls or crispy chicken in a "4 in 1" or "5 in 1" version. It's a staple from Chinese chippers, known for its hearty combination of textures and flavors, contrasting with more traditional Chinese dishes.
