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Ton Kiang

food&fun
food&fun
First Reviewer
4 out of 5
Avg. Member Rating
3
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Ton Kiang

  • April 13, 2003
  • Rated 3 of 5 by panda1 from ., California
The food here is definitely above average, high quality, and fresh, and the prices reflect that. Though it's a good place to eat, I'd pass on the meal due to their high prices, but I would go for their mango pudding for $2.50.

They serve dim sum on the weekends, but be prepared to take a number and wait for up to an hour.

It’s nice for a simple dinner of wonton soup, and not too expensive.


From journal SFO

Ton Kiang

  • April 24, 2001
  • Rated 4 of 5 by estnet from menlo park, California
This is reviewed as one of the best dim sum places in the city. After a number of attempts (failed) to get in at popular times I was able to be seated at a very off time (4-5 pm). The dimsum were freshly prepared for me (and everyone), so after you order there is a bit of a wait - of course it is worth it for the freshness. :)

I sampled 4 or 5 (way more than I could eat, but also good the next day) all fresh, tasty and even healthy (okay I only got the steamed ones). The stuffed mushrooms were especially tasty and a rather large serving, others were more typical dimsum size. A bit pricey at $3-5 per plate, but this is SF. There is also an extensive regular menu which I will have to return to sample.

From journal San Francisco - foodie heaven

Editor Pick

Ton Kiang

  • November 11, 2000
  • Rated 4 of 5 by food&fun from Truckee, California
This is probably my favorite dim sum restaurant in San Francisco. While it does not offer the 'traditional' ambiance of a dim sum parlor, the quality of the food cannot be beat. Unlike the huge, hotel ballroom-like rooms one usually finds at a dim sum restaurant, Ton Kiang is almost elegant, with white table cloths, booths of light wood and mauve-colored walls. Instead of the busy din, it is quiet and relaxing. The servers are friendly and hospitable as they circulate through the room with trays of freshly made dim sum.

The wrappers are more delicate, the flavors more subtle than the big, Hong Kong-style restaurants such as Gold Mountain (see my journal entry also in this journal). The seafood is sweet and impeccably fresh. One typical dim sum item, fried taro balls, is a stand-out here -- in fact, this is the only place I will eat it. A ball of taro, flavored with pork, is dipped in batter and fried. At Ton Kiang it is crispy and not at all oily, with the taro center tasting almost smoky-sweet from the pork. Dim sum is very labor-intensive, and especially considering this is a relatively small restaurant, the variety here is excellent.

Do not confuse this Ton Kiang with its sister restaurant, also called Ton Kiang, which is located at 3148 Geary. This latter restaurant serves Hakka-style food, not dim sum.

From journal Dim Sum in San Francisco

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