Dim Sum Restaurants near Elk Grove, CA

“For the most part the food was tasty. It was a bit quiet with roughly 15 patrons total, eating an early dinner.
The Peking ribs were a bit sweet and slightly overcooked. The shrimp and beef dishes, along with the noodles were savory.
The hot and sour soup was very delicious.“

“The dim sum is delicious and there are many varieties of dim sum. The service is also very good and the manager and waiters are very friendly too. The place is very big, it should be good to have a party~“

“Love that this place has plenty of sweet and savory options! There will always be a line, it just depends on your timing but it goes by fast. Their foods are a great and tasty quick bite! Prices did go up, but with the economy and inflation, it's still cheap and totally worth it!“

“Best seafood restaurant to eat at“

“This is your hole in the wall good dim sum. It's on cheaper side compared to well season or the pearl but just as good. The restaurant is big so the wait has never been too long and they could accommodate large parties. It helps if you spoke Cantonese but they also speak English. Food came out pretty quickly for us so that was big plus for me.“

“We were traveling to Lake Tahoe. We passed through Sacramento and ate Asian food called Yum Cha Cafe (on the right side of the Shunfa SF Supermarket on 65th Street. We ate their roast duck, barbecued pork buns, shrimp balls, and barbecue. , fried noodles, siomai, their roast duck is so famous and really delicious. Very good seasoning, very fresh, plump and elastic meat. This is the most valuable roast duck in this area. I only had it in Hong Kong last time. I'm so happy today. I tasted such a good taste again. My family and I are very happy. I recommend it to everyone. You must try it. It's incredible.“

“I came over via bus on the way back home from university, decided to drop by to eat the lunch special with Mongolian beef and chow mien. Bill came out to twenty (fifteen with the special + hot tea, five dollar tip). The beef and chow mien were alright, they were nothing special but there was an degree of flavor with the way the sauce and chili coated the beef and kneaded in with the (meatless) chow mien section. At the time of my visit, this place has the hallmarks of an 1980s holdover Chinese restaurant joint, with paper posters, gold-leaf printed olive carpet, plastic ivy, and those good ol, chunky chopsticks, cool natural lighting and ceramic plates.“