Full disclosure, this visit predates the creation of Dumpling Digest, so the post is light on the photos. Its cool though, you’ll get over it as soon as you try the place.
The first thing I did when I arrived in San Francisco was check in at the hotel. The second thing I did was set out to find dumplings. After some extensive research, it was decided that the Good Mong Kok Bakery on 1039 Stockton Street was going to be our stop. You read that right. A BAKERY for dumplings.
Let’s just get it out there that this place is a hole in the wall. It’s also cash only, but everything is so cheap you can eat for well under $10. There was also a line out the door at 1:30 on a weekday, in which nobody was speaking English. A language barrier is usually a good sign that this place is the real deal.
First up, Chui Chow dumplings. These bad boys are huge and mighty tasty. For the dumpling plebeians, it’s literally a tiny portion of pork with mixed vegetables (Scallions and water chestnuts mostly) stuffed in a dumpling shell. Imagine “pork with mixed vegetables” in a convenient, starchy package. Absolutely ridiculous and a must try.
Next, we have the shrimp dumplings. These guys were good and not overly fishy, but came in a thick, rubbery, translucent wrapper that I didn’t particularly like.
People rant and rave about their soy sauce chow mein, which is similar to a Lo Mein. I found these to be salty, dried out, and overall pretty lame. Definitely not worth the hype.
Most regrettably, they were sold out of the steamed BBQ pork buns. These face-sized buns looked awesome and I’ll be revisiting them next time I’m in the Bay area.
This little gem is located on the corner of Mott and Mosco streets, about 2 doors down from the iconic Wo Hop. This is also the birthplace of DumplingDigest.com, so be sure to check out the statue De Blasio is erecting out front in honor of this great moment in history.
Thanks to some intel, we rolled in with one thing on our mind; soup dumplings. More formally known as xiao long bao (“XLB”). These little sacks of porky goodness were served boiling hot, but well worth the pain. Most notable was the earthy mushroom flavor of these, with a broth that wasn’t overly salty. Our table of 4 ordered 3 baskets right out of the gate and followed up with two more after a quick Szechuan Wonton break.
The Szechuan Wontons were absolutely bomb. So good, in fact, that I forgot to take a picture. Unlike most other bootleg dumpling joints that just throw chili oil on them, Shanghai Asian Manor has a sweet and spicy sauce (I suspect a plum sauce) that is absolutely killer.
Despite our love of all things dumpling, we also tried a handful of entrees. Pork fried rice, chicken & broccoli, and tangerine beef. These were ok, but nowhere nearly as remarkable as the XLB or Szechuan Wontons. The table unanimously agreed that deep fried beef was strange.
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