No.While some folks seem to be using the Bay Area’s shelter in place as an opportunity for long-form cooking experiments - days long sourdough and sous vide meat projects - there are, of course, the rest of us, still working 10 hour days while cooped up at home, balancing childcare, existential dread, and everything else. Oh, and about the Drive Through Dim Sum sign? Yeah. Hang Ah Dim Sum, 2130 Armory Drive, Santa Rosa, 576.7873. Dishes are a bit more personal.Īt the end of the meal, my fortune read: “An unexpected event will soon make your life more exciting.” Turns out, a little dim sum spot around the corner from my house fits the bill just about perfectly. One shining spot is that (unlike their San Francisco location) Hang Ah north isn’t a large-scale tourist operation, but more of a family-style restaurant. Flavors can get a little muddled, wrappers a little thick and sticky. Stacked up against higher end dim sum spots in the city, Hang Ah hovers in the solid, but not truly exceptional category. Chicken claws are best left to the pros, though once you’ve had them, you’ll swear by ’em. If you’re a bit more adventurous, head for the bean curd skin roll, curried beef dumplings (listed as “carry”) or taro dumplings. Pork), shrimp balls (once you stop snickering, they’re pretty good little fried nuggets of ground shrimp), steamed Shanghai dumplings (lots of ginger or pork) and the Shiu Mai (ground pork). But come on, live a little.īest bets for dim sum virgins are the steamed pork buns (gooey, white dough balls filled with BBQ The restaurant also features a full menu of more traditional Chinese fare ( General Tsou chicken, sweet and sour, Kung Po, Mu Shu) if you’re not ready to full invest in dim sum, including a $6.50 lunch menu. Most folks can down at least 2 to 3 plates per person, so it can add up pretty quickly. Chef’s picks (shark-fin dumplings, roast duck, duck tongue and BBQ pork) are a hefty $6.50 each. Medium plates (taro dumplings, bean curd skin rolls, sweet deserts like baked custard, etc.) are $3.50 per plate and large plates (shrimp dumplings, shrimp stuffed eggplant, Shanghai dumplings and crispy shrimp balls) are $4.50 per plate. Small dishes (Shiu Mai, chicken claws, pork ribs, steamed pork buns and curry beef) are $2.50 per plate. The dim sum menu is broken into three main parts, based on price. Consider this your personal voyage into the unknown. Sometimes you spit it in a napkin and move on. The best part of dim sum is simply ordering the oddly named items (curry beef dumpling, bean curd skin roll) and seeing what shows up. There are several different types of dim sum (which roughly translated means something about “your heart’s delight”) most of which are bits of ground meat wrapped in rice or flour skins and steamed. If you’re new to these little purses of steamed deliciousness, here’s the 411: Dim sum is all about ordering lots of little plates, drinking tea and sharing what shows up around the table. If you’ve already got your dim sum badge, skip over this next part. The small dining room (an A&W restaurant in its former life) buzzes throughout the day with a cross-section of folks - from hungry construction workers to families. Think Shanghai dumplings, Shiu Mai, leaf-wrapped rice, potstickers and pork buns. Because tag-teamed with these well-loved Chinese specialties are a whole mess of more easily translated dim sum dishes from San Francisco’s historic Hang Ah restaurant. This, believe it or not, is a good thing. Hang Ah Dim Sum in Santa Rosa features authentic Chinese dim sumĪt Hang Ah Dim Sum in Santa Rosa, chicken feet and duck tongue have finally gone mainstream.
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