Dragon Beaux
Chinese restaurant · Outer Richmond
5700 Geary Blvd, San Francisco, CA 94121
Highlights
Chic Asian-fusion spot with booth seating & upscale vibe
Chic Asian-fusion spot with booth seating & upscale vibe
"A contemporary Chinese restaurant popular for rainbow-hued dim sum and Cantonese-style dishes as well as hot pot, served in comfortable booths that accommodate groups. Open since 2015 and a San Francisco mainstay, recommended orders include fried tofu with soy, char siu pork, soy sauce noodles, and lotus-wrapped sticky rice; reservations are accepted by phone and Yelp." - Melissa Kravitz Hoeffner
"Also part of the Koi Palace empire, Dragon Beaux brings a more polished dim sum experience to the Richmond District with its stylish interior and purple banquettes. Most tables order the multi-colored set of xiao long bao (they’re worth trying at least once) but you might be better off with some of the other options like the sea bass dumplings, crab roe siu mai, crackly topped purple yam bao. For dinner, the restaurant serves offers hot pot." - Paolo Bicchieri
"From the same Ng brothers behind Daly City’s legendary Koi Palace comes this Richmond District dumpling destination. The restaurant’s hours remain unchanged for Christmas Day, which means it’s as good a time as any for colorful xiao long bao and lovely chicken feet. Reservations are recommended." - Dianne de Guzman
"Dragon Beaux’s bread and butter is their dim sum, but the swanky Richmond spot also does half-and-half hot pots at dinner. For $45, you get an AYCE supply of marbled meat, seafood, and other staples like wontons, ramen, and lotus root—or you can order a la carte. Fishing for pork belly slices in one of the royal purple booths is a great way to ramp up a regular old date night—but really, come here anytime you need a meal with enough dipping and simmering activity to distract yourself from the horrors of the impending work week." - julia chen 1, patrick wong, ricky rodriguez
"Dragon Beaux is fancier than Good Luck Dim Sum and a sit-down situation. Purple booths are flanked by glowing gold pillars, and there’s cherry blossom wall art and a huge back room broken up with intricately carved panels. Even the dishes have a flair for the over-the-top, like the charcoal sponge cake rolls and rich squid ink-tinted black truffle xiao long bao. This place also does an all-you-can-eat hot pot for dinner. Getting the endless stream of shaved-to-order meats and harder-to-find proteins, like beef tendon and squid, next to vats of bubbling chili-packed broth, is our favorite antidote to any misty night." - julia chen 1, lani conway, ricky rodriguez
