Dragon Beaux

I’ve been a huge fan of Koi Palace in South San Francisco for the entire time since my Honolulu restaurant owner/buddy, Russell Siu, turned us on to it years ago.  It’s best to go to dim sum with a large group of people.  That way, you can enjoy WAY more servings.  Koi Palace is some of the best dim sum I’ve ever had.  Their new brother dim sum place in the city’s Richmond District, Dragon Beaux (I say brother because beaux is a French masculine descriptive) is smaller but way more elegant and high end.  The staff and management are enormously courteous and responsive.  The patronage is diverse both in age, race, and groups, i.e. family vs. work partners.

It was just the two of us at Dragon Beaux, but we ordered way more than we could eat because we just had to taste as much as possible.  Our waiter explained that Dragon Beaux serves via the usual dim sum carts, but the best way to manage the experience is to choose from a list of offerings, and then the wait staff can time the delivery.  The 4-page fold-out menu has many, many dishes, enough to make anyone happy.  Dennis, the Operations Manager, explained to us, however, that because of the size of Dragon Beaux, far fewer offerings are available than at Koi Palace.

There are FIFTEEN different teas choose from – house, premium and supreme.  This is brilliant.  They range in price from $1.25 a serving to $3.25 for the top notch.  All in all, quite reasonable.  Tsing Tao beer is also available.

First off the cart were the crispy skin pork belly and the peking duck.  The pork won out.  I normally like my peking duck hot and crispy, and although this was cold, the flavors were still excellent. 

In Dragon Beaux’s menu, food selections are separated by type, a nice way to choose fried, roasted, rice rolls, congee, steamer, noodles & rice and, of course, dessert.  The specials looked amazing.  We had the abalone tart near the end of the meal.  It was in a puff pastry, similar to what egg custard is served in, but it was a bed of chopped mushrooms and a traditional, seemingly American gravy with the most tender abalone on top.  The spinach beef shiu mai was exceptional.  The spinach wrapping made it taste slightly different.  We had some classic shrimp dumpling and other shiu mai.  Literally everything we tasted was spot on.

Rice rolls are like cannelloni noodles boiled, so they’re very soft and very difficult to pick up.  But the Mongolian beef roll was intriguing, and we were happy we put up with the messy dish for the excellent taste. 

The mushroom spring rolls were perfectly cooked.  We accidentally ordered the Malay okra, which was the best mistake I’ve made in ages.  The okra was crisp and not slimy, and the hot spice added was just enough to make it unique, at least for us.  One of my favorite Dragon Beaux dishes was the Sand Storm Spareribs.  (BTW, when we ordered the last two, manager Dennis advised that they are two of his favorites.)  The wok-fried pork spareribs were tender on the inside and crunchy on the outside with a spray of red pepper flakes and a little crunch to make them one of the best dishes of the lunch.

Dragon Beaux is an immediate hit with the Richmond community.  It takes just about as long for us to get from Bernal Heights to Koi Palace as it does to get across town to Dragon Beaux, but SO happy to have a new dim place in the city with amazing food, great service and beautiful decor.  I’m going there early so you don’t mess up my wait time!!

Dragon Beaux Wrap-Up

Price: $$$


The Breakdown


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