The Best Things Eater’s San Francisco Editor Ate in February 2025 | Eater SF
"Scallion pancakes here are singled out for being unusually crisp and satisfying—each triangle delivers outstanding texture against a savory, green onion–loaded dough. Dianne de Guzman notes she kept taking bite after bite and suspects part of the reason for the crispness is that the restaurant has done away with dim sum carts and now brings orders directly from the kitchen, preserving crunch while yielding a soft interior. Another standout was the chile oil wontons from the wok portion of the menu: a panic order that paid off, with chile oil that “really punched up the flavors” and is likely to join the scallion pancakes on the reviewer’s future orders." - Paolo Bicchieri
