![]() ![]() "All items I ate as a child and still enjoy as an adult." She says they are as delicious as they look. When you get it perfectly golden brown, it feels really good," he says with a laugh.Īmber says she's eaten their roast duck and the roast and barbecue pork. Here are two family-owned and operated take-out spots that focus on quality and convenience. KTVUs Amber Lee looks at Chinese food in San Francisco Chinatown that is ideal for when you are on the go. It's a habit for them," Tam says.Īmber Lees Chinatown Part 2: Take out food for on the go The regular customers here are largely immigrants who live and work in the neighborhood, according to Tam. He once made a surprise visit and bought take out. Chan is seen pictured with former President Obama. Many of its workers have been with the restaurant for decades. Tam says the restaurant has been open since 1986. The siu my-a pork, mushroom and shrimp dumpling is another must have. The pan fried shrimp rolls is another dish Amber recommends. I love the flakey crust and the savory filling," Amber says.Ĭo-owner Shek Lee says the puff pastry is a popular item in Hong Kong. "Every time I come here, I always order the gow choi so (pork, shrimp, and leek puff pastry). Onto the tray and into the oven they go.ĭishes here are cooked in a variety of ways including steamed, grilled and fried. They're for the egg custard tarts, a popular baked dessert. Some dumplings have cilantro, peanuts and other ingredients.Įgg mixtures are being beaten. In Cantonese, Chef Ken Chan says the thinner the wrap, the better. ![]() We don't use frozen," Tam says.Īmber agrees for Chinese people, that authenticity is a big deal.Īt Great Eastern, the dumpling wrappers are made from scratch with wheat starch. She says the freshness of their food is something they're really proud of. Tam says Great Eastern's specialty is traditional old-fashioned dim sum. ![]() Peking duck at Great Eastern Restaurant in San Francisco Chinatown. ![]()
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