He checks everything," Simon Cheung says. "From me taking it out of the oven, checking how good it is, then I hand it over to my brother. We can keep going down the road of hiring a chef who's here just for a paycheck, or we can try to do it differently." - Hing Lung Co.'s Eric Cheung on preserving his family business
"It was going to fail if we didn't step up. The brothers say they put care into each step of the process. "All items I ate as a child and still enjoy as an adult." She says they are as delicious as they look. When you get it perfectly golden brown, it feels really good," he says with a laugh.Īmber says she's eaten their roast duck and the roast and barbecue pork. Here are two family-owned and operated take-out spots that focus on quality and convenience. KTVUs Amber Lee looks at Chinese food in San Francisco Chinatown that is ideal for when you are on the go. It's a habit for them," Tam says.Īmber Lees Chinatown Part 2: Take out food for on the go The regular customers here are largely immigrants who live and work in the neighborhood, according to Tam. He once made a surprise visit and bought take out. Chan is seen pictured with former President Obama. Many of its workers have been with the restaurant for decades. Tam says the restaurant has been open since 1986. The siu my-a pork, mushroom and shrimp dumpling is another must have. The pan fried shrimp rolls is another dish Amber recommends. I love the flakey crust and the savory filling," Amber says.Ĭo-owner Shek Lee says the puff pastry is a popular item in Hong Kong. "Every time I come here, I always order the gow choi so (pork, shrimp, and leek puff pastry). Onto the tray and into the oven they go.ĭishes here are cooked in a variety of ways including steamed, grilled and fried. They're for the egg custard tarts, a popular baked dessert. Some dumplings have cilantro, peanuts and other ingredients.Įgg mixtures are being beaten. In Cantonese, Chef Ken Chan says the thinner the wrap, the better. We don't use frozen," Tam says.Īmber agrees for Chinese people, that authenticity is a big deal.Īt Great Eastern, the dumpling wrappers are made from scratch with wheat starch. She says the freshness of their food is something they're really proud of. Tam says Great Eastern's specialty is traditional old-fashioned dim sum. This is a relaxing restaurant, but the food is most definitely worth getting excited about.Peking duck at Great Eastern Restaurant in San Francisco Chinatown. The only pops of colour come from the magenta chairs, reminiscent of every beauty campaign that’s tricked us into buying another de-stress serum, liberal splashes of chilli oil, and the fluorescent fish roe on top of the one-bite-wonder crab xiao long bao. The walls are a crisp white, the banquette seating is perfect for adopting a near-horizontal posture your chiropractor definitely wouldn’t approve of, and you’ll feel as gloriously sedate as the glimmering whole ducks hanging in the front window. It's a peaceful, therapeutic-feeling place, as good alone as it is with a similarly cosy-clad best mate. Hong Kong Restaurant is the kind of place you can go in your trackies-you know, the fluffy ones that have never seen the inside of a gym-to eat hypnotically chewy king prawn cheung fun to a healing soundtrack of pan flutes. A meal at Hong Kong Restaurant, a delightfully peaceful Cantonese spot on Upper Street, is the opposite. There are few things modern Londoners won’t do in our quest to secure a little relaxation amidst the chaos of Being Alive, and having the cortisol levels of a Serengeti herbivore on the run from a leopard every time you receive an email.
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