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Thursday, December 20, 2012

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

Posted By on Thu, Dec 20, 2012 at 12:20 PM

click to enlarge Pork and black truffle juicy dumplings at M.Y. China. - TAMARA PALMER
  • 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.

See Also:

- This Holiday Season, Give The Gift of Dim Sum Earrings

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click to enlarge Interior view of pork and black truffle dumplings. - TAMARA PALMER
  • 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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Tamara Palmer


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