![]() Other appetizers include bao sliders, spring rolls and egg custard tarts. "All of the dim sum is freshly steamed, and if you want something from the wok, it's freshly cooked."ĭumpling options include classic shrimp shu mai xiao long bao (in standard pork or crab roe, truffle and pork) and an assortment of "crispy" potstickers. There are no carts, and all of the restaurant's dishes are cooked to order, Mak said. "Then we bring it to you when it's ready." "You come in and go straight to the cashier, get a number and sit down," she said. Mak said Dim Sum Corner is a fast-casual restaurant at its core. Additionally, some of the restaurant's items, like the dumplings, are supplied by Koi Palace's commercial kitchen. Mak and her business partner, Eric Chung, have taken over both spaces.įor Dim Sum Corner, the pair have joined forces with Daly City favorite Koi Palace, which is serving as a development and concept partner.Īll of Dim Sum Corner's recipes come from Koi Palace, and all of its chefs have been trained by Koi Palace representatives, said Mak. Instead, the ground-floor space opened this week as Dim Sum Corner, a fast-casual eatery specializing in dim sum, wok-cooked entrees and bubble tea.Īccording to managing partner Jaynry Mak, the Yeo family is no longer involved with either of the Cathay House projects, which an employee at Sino confirmed. ![]() ![]() Last summer, thanks to our network of tipsters, we got word that a new dim sum spot was taking over the ground floor of the historic former Cathay House building in Chinatown (601 Grant Ave.)Īt the time, Eater SF reported that the entire building had been taken over by the Yeo family, who are also behind San Jose-based restaurants Straits and Sino. Two restaurants were slated for the space: a fast-casual Cantonese restaurant that was to be called 601 Dupont on the ground floor, and a new incarnation of the Cathay House upstairs. ![]()
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