Dumpling Time is almost upon us. The casual SoMa beer and dumpling hall from Kash Feng, who owns nearby restaurants Okane and Michelin-starred Omakase, arrives next Friday.
Of course, according to Feng, a native of Chinese dumpling capital Xi’an, it’s always dumpling time in many Asian cultures. Dumpling ubiquity is a dining tradition he wants to share with San Franciscans, and it’s a personal one, too. Many of Feng’s dumpling recipes come from his mom, with others from Omakase chef Jackson Yu’s mom.
The space, designed by Aya Jessani (who also did Omakase and Okane) is centered around an enclosed glass “dumpling room.” Diners peer in while chefs, led by Do Leung, who arrives at Dumpling Time from Tai Wu in Millbrae, make dumplings to order. Those come in five classic Chinese and Japanese varieties, with meat, fish, and vegetable fillings. Take a look at the menu below, which promises colorful dessert dumplings (sure to be Instagram darlings) and a xiao long bao called the King-Dum, a soup dumpling “large enough that you’ll need a straw.” That’s some XXLB.
Located at 11 Division Street, Dumpling Time seats 70 people at two-person and eight-person tables, with patio seating to be added this summer. When it opens May 19, lunch will be from 11 a.m. to 3 p.m. daily, and dinner service from Sunday to Thursday, 5 p.m. to 10 p.m., and until 11 p.m. on Friday and Saturday.