Yank Sing (Spear St.)

"Yank Sing is one of the most famous dim sum restaurants in SF, and that likely has to do with it being around since 1958. Everything from the steamed BBQ pork buns and scallop siu mai to excellent xiao long bao is consistently great, and we’re sure it’ll stay consistently great for another six decades. We like the large Spear Street location inside the Rincon Center (they also have a smaller outpost on nearby Stevenson Street). The high-ceilinged atrium with funky geometric walls and tons of natural light is just where you want to be while devouring one of everything that rolls by on the carts." - julia chen 1, lani conway, ricky rodriguez, patrick wong

"The number of dim sum spots with cart service is dwindling, but Yank Sing is keeping the tradition alive. We like the Spear Street location better than its Stevenson counterpart—it’s got a bigger menu, and the Rincon Center atrium lets in tons of natural light. On any given morning, you’ll see just as many tourists as there are entire extended families squished around the big round tables, each loading up on xiao long bao, turnip cakes, and mounds of broccoli with oyster sauce from roving carts. Once you’re seated, nod “yes” to as many steamers and plates until your table begins to buckle under the weight." - julia chen 1, patrick wong, ricky rodriguez

"Yank Sing is the city’s most famous dim sum spot and one of the only push cart holdouts left in the Bay. The decades-old restaurant is known to draw huge crowds for phenomenal kurobuta pork, Napa cabbage dumplings, steamed BBQ pork buns, and scallop siu mai. (Especially at the larger Spear Street location inside Rincon Center.) Our best advice: make sure you always have a large reserve of their house chili sauce on the table. It goes fast." - julia chen 1, patrick wong, lani conway

"SF has a glut of dim sum spots, but Yank Sing is one of the dwindling few that still has traditional push cart service. Family-owned and open since 1958, the restaurant has cycled through several locations before settling in its current place in SoMa (with another outpost nearby on Stevenson St.). Still, the menu has remained true to its classic dim sum roots years later. Carts zip around the dining room and tower with steamers of siu mai and har gow and baskets stuffed with lotus-wrapped sticky rice and spicy chicken feet. But besides a few standouts like the silken tofu, dry-fried string beans, and chili sauce, the atmosphere is the more compelling reason to visit Yank Sing. A Google-adjacent courtyard and towering glass atrium lead to a packed banquet hall, and the bow-tied servers running around make eating here feel not unlike accidentally crashing a wedding. While you could find better versions of many dishes at takeout dim sum spots in the city, Yank Sing is still a great pick for a lively lunch that requires shouting. Even if you’ll likely have to wait on weekends for a table. Food Rundown Steamed BBQ Pork Bun They’re sweet, tender, and smaller than what you’d find at places in the Richmond or Chinatown, but that’s OK. Pork & Shrimp Siu Mai Pork and shrimp siu mai can be as dense as golf balls, but these are tender, flavorful, and show that Yank Sing is working with high-quality ingredients. Scallop Siu Mai These are filled with scallops only, and we often like them more than the pork and shrimp version. Shanghai Kurobuta Pork Dumplings Getting these always tests our patience. We immediately want to dive right in despite knowing they're too hot to eat. Be better than us. Turnip Cake The turnip cakes are salty and a little fishy. If you want some filler between dishes, these are a good order, but there are better things on the menu. Silken Tofu With Pickled Turnips In Sesame Soy This is one of the best dishes on the menu. Even if you’re not a huge fan of tofu, you’ll want to drink the sesame soy that’s on the bottom through a straw. Sauteed String Beans The string beans are like popcorn—we could snack on them all day long. They come with dried shrimp and chilies, and the slight fishiness makes them even better." - Patrick Wong

"Since 1958, Yank Sing has become one of the city’s most well-known spots for dim sum. This third-generation, family-owned restaurant gives patrons a classic dining experience at both of its locations, but the Spear Street spot has proven to be more popular. Hail a push cart brimming with bamboo steamers and get your pick from over 100 rotating dishes, from barbecue pork buns to the Shanghai kurobuta pork dumplings to the scallop ball skewers." - Lena Park, Eater Staff