Dragon Beaux's signature dish features squid ink-stained wrappers filled with pork and a pockets of rich, umami-driven truffle broth. Each dumpling is a study in precision — thin enough to see the soup inside, sturdy enough to hold together when lifted with chopsticks.
Tips from diners
Reserve these before arriving — they sell out by 1 PM on weekends. Call ahead if you're not booking a full table.
Use a spoon under the dumpling to catch the broth as you bite in — the truffle soup is the star here.
Crispy puff pastry layers filled with sweet and savory char siu pork.
Tips from diners
Eat these immediately — the puff pastry loses its flakiness within minutes as steam condenses inside.
The Instagram-famous creation features a sweet dough bun with a molten, creamy egg yolk filling. The salt brings an umami depth that balances the bun's subtle sweetness — a showstopper dish that photographs as well as it tastes.
Tips from diners
Bite gently or the egg yolk will leak — they arrive piping hot, so let them cool 30 seconds before eating.
A modern refinement on the Koi Palace classic — creamy white sea bass sits atop a plump shrimp dumpling, adding a subtle briny note. The wrapper remains translucent and tender, never splitting under the weight of the topping.
Tips from diners
Order these at the start of your meal before they're gone — they're popular enough that refill requests sometimes don't arrive.
Shrimp dumplings topped with a slice of sweet bay scallop.
Tips from diners
These show up as a limited order on the trolley — flag down the cart immediately if you see them.
Dragon Beaux opened in 2015 from Willy Ng and Jenny Huang, the same team behind legendary Daly City spot Koi Palace. The restaurant combines traditional Cantonese dim sum with modern twists — squid ink dumplings, black truffle soup dumplings, and premium ingredients like Chilean sea bass and live geoducks. Dinner transforms the space into hot pot service with Wagyu and spot prawns.
Make a reservation for weekend lunch — walk-ins face 45-minute waits even before 11 AM on Saturdays and Sundays.
Weekday afternoons (1-2 PM) offer the shortest waits and quieter dining. Arrive before the dinner crowd turns the space into hot pot service at 5 PM.
The purple booths in the back are Instagram-worthy but far from the window. Request a booth facing Geary Blvd if you want natural light.
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