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Ton Kiang Hakka Cuisine
5821 Geary Blvd
San Francisco, CA 94121
(415) 221-2121
Official Website
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Ton Kiang Hakka Cuisine has been selected as a best restaurant
by a major publication or website.
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Listed below are links to reviews of Ton Kiang Hakka Cuisine from around the web.
[ more from 10best]
"A great destination for foodies, San Francisco lies at the heart of the California cuisine movement. This trend fuses disparate culinary traditions, including those of Europe and Asia, and incorporates high-quality regional ingredients in a truly local cu..."
[ more from 10best]
"Tourists, locals, and critics alike sing Ton Kiang's praises. Hakka cuisine (regional fare influenced by Indian dishes) is the restaurant's signature, but you'll also find a variety of other styles...."
[ more from ae.contracostatimes]
"It can be taken in comfort at Ton Kiang, out on Geary Boulevard in San Francisco, easily accessible from Interstate 280 to 19th Avenue. Six big eaters feasted on 25 small plates for a total cost of $80...."
[ more from epicurious]
"The look is pure Chinatown: neon signs and fish tanks in the ground-floor bar, Chinese characters and red tassels in the upstairs and downstairs dining rooms. But the crowd — everyone from families and tourists to local chefs and Asian celebrities &#..."
[ more from epinions]
"If you're not Asian and you feel uncomfortable going to places where people speak Asian languages (Chinese, in this case), Ton Kiang is perfect for you. The wait staff is always friendly, and they're bilingual, telling you both in English and Cantonese wh..."
[ more from fodors]
| "The lightly seasoned Hakka cuisine of southern China, rarely found in this country and even little known in the Middle Kingdom, was introduced to San Francisco here. Salt-baked chicken, stuffed bean curd, steamed fresh bacon with dried mustard greens, chi..." |
2 reviews
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[ more from frommers]
"Ton Kiang is the number one place in the city to have dim sum (served daily). Wait in line (which is out the door 11am-1:30pm), get a table on the first or second floor, and get ready to say yes to dozens of delicacies, which are brought to the table for..."
[ more from gayot]
| "The steamed salt-baked chicken arrives perfectly pale and soft. Hakka-style casseroles (ancient regional Chinese specialties) come in clay pots; among our favorites are rock cod with tofu and duck with bean thread...." |
1 reviews
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[ more from judysbook]
| "One of the better dim sum places in terms of presentation in the City. There's a lot of quality in there dim sum dishes, however a bit bland tasting as there seasoning at times is not strong enough...." |
5 reviews
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[ more from noodlesandrice]
"Thai Peppers are little fire-babies guaranteed to light up your tongue and mouth with its unbelievable heat. Scoring (depending on which chile-head you consult) 75-350,000 units on the Scoville Scale, it’s an ingredient that excites and terrifies th..."
[ more from search.cityguide.aol]
| "On a good day, Ton Kiang is one of the best dim sum spots around. Siu lung bao, Shanghai-style steamed pork dumplings, are juicy, gingery and balanced...." |
1 reviews
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[ more from sfgate]
"Plates of crisp-skinned duck; custard ``pancakes'' plump with vanilla filling; hefty slices of tofu that taste like wild game; slippery rice noodle rolls bursting with fresh shrimp; airy steamed pork buns; a whole plate of garlic-laced pea shoots: The par..."
[ more from sfweekly]
"The dim sum is impeccable, whether it's the familiar barbecue pork buns or the unexpected pea tip and shrimp dumplings, and is served all day long (though the carts stop rolling sometime between 4 and 5 p. ) in this plush establishment fitted out with com..."
[ more from travel.yahoo]
"We discovered this excellent Dim Sum restaurant from an article in an airline magazine - and now we treat ourselves every time we are in San Francisco - and bring our international guests too!..."
[ more from tripadvisor]
"we had the vegetable chowmein, mogolian beef and beef in blackbean sauce. It was so good that we went again the next night and got take out before we left...."
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