"The dim sum are so fresh, imaginative, and expertly cooked—that I always order far more than I can eat—The delights never end."
–Caroline Bates, Gourmet Magazine
"...a parade of textured masterpieces fashioned from top-notch ingredients."
-Travel and Leisure
Dumpling devotees declare this "bustling" Richmond Chinese offers the "best
Dim Sum in SF" thanks to the rapid stream of "fresh, hot, and unequally
tasty" "goodies" proffered by "efficient" "non-English speakers who laugh as
you try to interpret" what's "parading in front of your table"; the
"terrific Hakka" dinner specialties add to its status as "a destination"
"worth the trip our of tourist land"; P.S. "go with a big group to make
reservations or a brave huge lines."
-Zagat Survey
Sunset Magazine includes Ton Kiang in the list of restaurants "whose dim sum
match or exceed the best in Hong Kong."
"The Salt-Baked Chicken is a classic, a bird of silky meat and legendary taste."
-San Francisco Focus
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San
Francisco Chronicle includes Ton Kiang in the list of the
Top 100 Restaurants in the Bay Area The Chronicle's Mimi Sheraton describes the sizzling chicken rice soup as"...one of the best examples I have ever had of this showpiece soup." "...a Hakka culinary adventure." -Patricia Unterman, SF Chronicle "I was treated to dim sum at Ton Kiang—the delicacies never stopped coming, a tantalizing parade—what astounding varieties and bright flowers!" –Patricia Unterman, SF Chronicle and Examiner |
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