San Francisco's newest restaurant pretty much says it all: Dumpling Time, the latest venture from the Omakase Restaurant Group (Omakase, Okane), is now open six days a week in SoMa's design district. And yep, it serves up delicious dumplings all the time.
From behind a glass wall, eager diners can watch Chef Do Leung as he expertly crafts made-to-order dumplings, gyoza and dessert buns. While the sake, wine, and beer menu is a local-packed list of our favorites (think Sapporo and Anchor Steam), Dumpling Time is really all about the food. Buns come in five classic Chinese and Japanese varieties, filled with either meat, fish or vegetables.
“I grew up eating dumplings. I am eager to share my own culinary tradition with San Francisco diners,” said owner Kash Feng.
We're particularly excited about the $10 xiao long bao. Named the King-Dum, the menu proclaims this soup dumpling “large enough that you’ll need a straw.” While the 3 for $5 barbecue pork steamed buns "with a touch of peanut butter" are our new favorite affordable lunch option. And don't leave without an Instagram-able dessert bun—the colorful doughy puffs are topped with flower petals.
Naturally, long lines and wait times apply at this new hot spot. At just 70 seats, the restaurant is small with an outdoor patio which diners and drinkers can hope to see expanded in the coming summer months.
Dumpling Time at 11 Division Street is open for lunch Monday through Friday from 11am to 3pm, and open for dinner Monday through Thursday from 5pm to 10pm, and on Friday and Saturday from 5pm to 11pm.
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