by Carmen Henesy

Created on: May 10, 2008   Last Updated: November 29, 2011

Hong Kong is a twelve hour nonstop flight from my city by the Golden Gate but, in terms of dim sum, it doesn't really matter. San Francisco is most fortunate to have the largest Chinese settlement on the West Coast and dim sum flourishes. There are multiple restaurants that serve these delectable tidbits, from the pricier Ton Kiang and Yank Sink to more affordable little spots like Hang Ah Tea House and Dol Ho.

In the Bay area, dim sum is available every day of the week. Weekends, of course, tend to get very crowded. In Daly City, at the popular Koi Palace, by 10AM, there is a line standing outside waiting for a table. The parking lot empties out about 2PM. Huge groups of Asian families arrive, often with elderly patriarchs and matriarchs and the tiniest additions in tow. Occasionally, midst the crowds, there will be a Caucasian diner.

Dim sum means literally, "to touch your heart" and my heart has been touched at least a hundred times. Washed down by pots of lovely teas, from oolong to green tea to chrysanthemum to jasmine, chosen delicacies are shared with friends and family from a never ending parade.

Waiters pass by with carts laden with choices, a rapid discussion ensues among your group and, suddenly, you point, "Yes, that one." There seems to be a sauce for every choice. The server puts the plate on your table, marks the bill, then makes way for the next person. There is something to suit every taste.

Choices may include various steamed dumplings or gow ( gau ). Har gow, or shrimp dumplings, are a favorite. Bau are baked or steamed buns and char sui bauu, baked, and filled with Cantonese barbecued pork is delicious. Cheong fun, rice noodle rolls, may be filled with beef, chicken, shrimp - or even eaten plain, and are also very popular.

Carts also come around with delicacies such as chicken feet, jellyfish, steamed greens, congee, spareribs, and sticky rice wrapped in a lotus leaf.

For those with a sweet tooth, there is a wonderful mango pudding, often with evaporated milk floating on top. Or if that doesn't suit you, you can choose an egg tart with a custard filling or a deep fried ball filled with bean paste and rolled in sesame seeds.

Before one knows it, the plates mount up and four diners can easily spend a hundred dollars enjoying brunch or an early lunch.

While a dim sum restaurant isn't the place for an intimate dining experience - it is very noisy with all the carts and chatter - it is a wonderful opportunity to have a lot of variety and to do something out of the ordinary.

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