M.Y. China Has San Francisco's Most Expensive Dim Sum

Tamara Palmer
Pork and black truffle juicy dumplings at M.Y. China.
We live in a magical land called the Sunset, where delicious dim sum dumplings can be had for 50 cents apiece, so paying $18 for five dumplings is definitely a seismic shift. That's the price of the pork and black truffle juicy dumplings at M.Y. China (845 Market), which opened December 3 in the Westfield Centre.

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Tamara Palmer
Interior view of pork and black truffle dumplings.
We felt that we made an educated decision to order this outrageous item, knowing that the owners have proven pedigrees with Chinese food as a whole and dim sum in particular. We grew up watching Martin Yan on his wonderful Eighties food show Yan Can Cook, and his partners are behind the insanely delicious Koi Palace restaurant in Daly City. There was a very strong chance that they would be delicious.

And they certainly are lovely, served elegantly in the Shanghai soup dumpling style with weighty ceramic spoons. The minced pork centers are studded with black truffles rather than flecked, a generous part of the composition here. The truffles perfume each bite and flavor the broth inside the dumplings, which is also generous. There is nothing sadder than losing all of the liquid inside a Shanghai soup dumpling even when you've been informed of the proper procedure to eating them, but this isn't a problem here.

This isn't a cheap place by any stretch of the imagination, but luckily, not everything is as pricey as these dumplings. They're worth trying once as a fun splurge if you don't think about the price too much, but after eating them and a few other very solid items on the menu, we'll eagerly return to the restaurant for further exploration.

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topjobsman topcommenter

This short post raises more questions than it answers:

1. Is this Martin Yan's long-awaited restaurant? Or does it belong to his partners and have no Yan influence?

2. A pedigree in Chinese cooking doesn't seem to apply to a truffled pork dumpling. Does fusion characterize the food at this restaurant? In other words, what kind of restaurant is it?


@topjobsman I purposefully limited my angle in this article because those are the types of topics that our food critic and SFoodie editor Anna Roth might like to explore in a full-length restaurant review after it's been open for a few months. This is just a quick snapshot of one dish in early weeks, but I can say that the restaurant feels like a real collaboration to me and I've been told that Yan is very much involved even down to the programming of the music. There are some very traditional items and some new ideas as well. Full menus are posted on their site.

topjobsman topcommenter

@Tamara Thanks, Tamara. I did check M.Y.China's menu and there are other interesting things. The use of boar will certainly draw attention. Personally, I'm glad to see Dan Dan Noodles. Of course, Dan Dan suffers (or benefits) from wide variation. I have hopes that M.Y. China's version will compare well to that of a small restaurant located under the Mid-Levels escalator in Hong Kong -- my favorite. (It better be spicy!)

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