Good Mong Kok Bakery — Restaurant in San Francisco

Dimsum 點心 a Chinse phrase in Cantonese pronunciation which dialect is arguably the most popular Chinese dialect in the world, which is also nearly dominant in San Francisco, California (even all America regions from Mexico to Peru) where the oldest Chinatown was built during Gold Rush in 19th and 20th century. Dimsum simply means “snacks” or “treats”not a formal meal (arguably translations such as “dessert” or “appetizer” would also be stretching it a bit even though jeomjeomsim in Korean means lunch). However, East Asian languages characterized with some components boil down to the roots of Kanji (漢字) or Chinese characters, which are pictograms in combination with phono-semantic compounds. Having said that, Dimsum (點心) a Chinse phrase pronounced in Cantonese dialect which is arguably the most popular Chinese dialect in the world, which is also predominant in San Francisco, California (all regions in continents America at large from Mexico to Peru) where the oldest Chinatown in America was built during Gold Rush in 19th and 20th century. Dimsum simply means “snacks,” “treats” that are small meals vis-à-vis formal meals (arguably translations such as “appetizer” or “dessert” would also be stretching it a bit) even though jeomjeomsim, i.e., the Dimsum’s Korean version means lunch. However, major components of East Asian languages are associated with characterization boils down to the roots of Kanji (漢字) or Chinese characters, which are pictograms in combination with phono-semantic compounds. Having said that, Dim (點)simply means “dot,” Sum (心)in ancient topographic writing refers to literally four chambers of heart possibly after an autopsy was performed in ancient times. [Note: It also refers to the "mind" as the ancient Chinese believed the heart was the center of human cognition, vis-à-vis brain(脑), which character in ancient topographic resembles a vertex on top of head with layers, possibly also from an autopsy performed in ancient times. [The complexity of the latter would have made the heart becomes the centralized “command center” of human body.] The origin of Dimsum is said to be recorded in Book of Tang Dynasty circa 7th-10th century wherein the Wife of Governor of Jianghuai told her brother to have some snacks to “refresh his heart” before the meal would be ready as she had not finished doing her makeup. Good Mong Kok Bakery has in my opinion best Congee of Thousand-Year-Old eggs with shredded pork(皮蛋瘦肉粥). Har Gow, Siu Mai, Lo Mai Gai, Cheung Fun, Cha Siu Bao and other traditional Cantonese Dimsum are pretty good. Hower, its Panfried Scallion Cake has no green onions instead using cinnamon powder in the middle layer which is quite odd. Avoid. Finally, it’s a well-known destination for tourists or out towners to “stamp their timecards” so don’t be surprised as quite often you will run into a long waiting line literally blocking the sidewalk. Oh well…The City in the past attracting millions of visitors annually, and tourism is a major economic driver under any...

Very authentic and delicious, husy everytime Ive gone (weekdays, weekends, usually 10am-1pm range).

The shop is tiny and there is no seat at all, its a to-go place. Every 10 minutes or so a man with a cart vrings more flour and ingredients and will scream so people get out of the way (the entrance is tiiiiny). It feels very chaotic and not very nice, but go with no preconceptions on how service should be and I promise you will have a great time choosing dimsum, paying very little, aand eating lots of delicious things.

There is a big menu on the wall with Chinese and english names, as well as prices. Ive uploaded that image to my review so you can go prepared, because once its your turn, youll feel preassured by the long line to make your decision fast.

They accept cards! Not sure about minimum purchase but I usually do about $10.

They dont have an itemized receipt, they calculate the price on a calculator... but every time I went the price seemed right and cheap cheap cheap.

Im not a big fan if dimsum but love baozi (chinese bund with meat inside). I like them steamed (not in the oven) and both the pork&veggie (#27, 3x$2.30) one and the chasu bbq (#29, $2.1) one are great. I have also ordered the sticky rice in lotus leaf (#40), which comes with chicken inside. Theyre so heavy in weight! But so delicious. Turnip cake (#25, 3x$2) is also very good and my partner had some of the shiumai.

Now everytime i go to chinatown i have to stop here. The wait is often 20 minutes but it is worth it. I get breakfast and dinner for 2 people for $10. I must say I havent tried many of the other less busy shops... the thing for these type of foods is that the busier the shop, the fresher the food.

If youre not of Chinese descent and never tried chinese buns, i really suggest you try! Im of Chinese descent but I dont like Chinese authentic food too much, so I dont like shumai for example, because the texture is weird to me. However other items I mentioned are great to my western palate, and they also have many baked buns that might be tastier for you.

Hope you give it a try! (And try to know what you want to order while youre in line so the line goes faster :D ). Id say also feel free to ask people tha seem to be American Chinese in the line what they would suggest you to try, they may be happy to...

Recommended to me by a legendary Chinese Chef, David Cheung, (Of Food cart at center and Shattuck in Berkeley Fame, and the Burger Depot in Albany on Solano), I was basically trying to find that flavor of the Dim Sum and Char Siu and Guy Baos of my youth, that Cheung had served my community, while his humble cart, which fed thousands, was located at downtown Berkeley BART. Legend has it that Cheung had learned his skills while in the Hong Kong Royal Navy, and after his cart closed in 1980, hundred of us were left without his delicious food. Fast forward 40 years, and after some detective work I found The Good Chef Cheung, living in the East Bay, with an adult child Ming Cheung who is also an astonishingly good cook. After begging them for the recipes David used for making the most memorable Dim Sum of my life, we discovered that they had been lost. However, they recommended only one place for Dim Sum, and that was the fabled Good Mong Kok Bakery on Stockton in SF. The parking was hard, (30 minutes to find a space) the line long (Another 30 to be served) and the reception brisk, (Never bothers me to get "brisk" treatment, that some consider "rude", since I leave my entitlement at the door, so be advised) but in the end I was able to sample the best dim sum of my life, after Chef Cheung's. This is not a spot to go to if you do not know how or what to order. So Brush up on your Dim Sum. I got Har Gow,(Shrimp dumpling) Shu Mai,(Pork dumpling) Char Siu Bao, (BBQ Pork bun) Guy Bao, ((Chicken bun) and tried a new thing for me, a Chui Chow dumpling. (Chaozhou Fun Guo) something totally different for me! Delicious. Filled with chopped peanuts, garlic chives, ground pork, dried shrimp, dried radish and shiitake mushrooms, I loved it! I am glad I took the advice of the Cheungs because now I'll be going regularly. Highly recommended. NOTE: Dress in layers, leave early, wear comfortable shoes, and leave the attitude at the door, because they will clock you with some of that "brisk treatment" they are famous for. This isn't...