Wing Lee Bakery

The 11 Best Dim Sum Restaurants in San Francisco - San Francisco - The Infatuation

"The size of the dim sum at this Richmond bakery will make you do a double take. Get bug-eyed staring at their frisbee-sized barbecue pork buns, extra meaty siu mai, and fried sesame balls that could also function as a door stopper. Everything is huge and delicious. Order one of everything you’ve laid your eyes on, because that’s just the right thing to do. Another perk to coming here: there’s usually less of a line than at Good Luck Dim Sum down the street." - julia chen 1, ricky rodriguez, patrick wong

The 10 Best BBQ Pork Buns In SF - San Francisco - The Infatuation

"Go to this Richmond bakery if you like your char siu bao with more of a crunch at the top. The deep golden brown buns at Wing Lee have been baked a bit longer than other versions on this guide, so the bread feels sturdier than most. We’ve also noticed the inner filling has hunkier pieces of pork than most spots. And in case you’re in a rush, this place also tends to have less of a line than Good Luck Dim Sum down the street." - julia chen 1, patrick wong

Wing Lee Bakery Review - Richmond - San Francisco - The Infatuation

"This snug, counter-service dim sum bakery in the Richmond—don’t confuse it with the next-door sibling Wing Lee BBQ—has mastered the art of huge portions that’ll make you do a double take. Metal trays and steamers are full of frisbee-sized barbecue pork buns, extra meaty siu mai, and fried sesame balls that could also function as a door stopper. The fact that you can be in and out of here with a full-blown meal in tow (and all for under $10) makes it easy to understand why locals and nearby workers always mob this place around lunchtime. Slide in line with them and get bug-eyed as you stare longingly at the pastry case. And note, cash-only." - Julia Chen

"My grandma also used to make these things called gai loong, and there’s only one place, Wing Lee on Clement Street, that we know of that still makes this dumpling. They’re particular to, I think, Toisan home cooking. It’s a glutinous rice dough that’s fried, and it’s very, very savory. It has dried shrimp, mushroom, and water chestnut. There are no pleats or anything. It’s just kind of a half-moon that’s crimped and then fried."

Along the Inspector Trail: San Francisco

"Enjoy a spread of sweet and savory dim sum at Wing Lee Bakery." - MICHELIN Inspectors