Dumpling Time, a new drinking and dumpling den showcasing a nearly infinite variety of doughy goods, is open at 11 Division Street in SoMa’s design district. The restaurant’s extensive menu of soup dumplings, gyoza, and colorful dessert buns is right here. There’s also sake, wine, and 10 beers on tap, from Japanese and Chinese offerings like Sapporo, and Tsing Tao to Californian brews from Modern Times, Speakeasy, and Anchor Steam.
At Dumpling Time’s digs at the very end of Division (just past the traffic circle), diners are greeted by a glass dumpling room to stare in at chef Do Leung, who leads the made-to-order dumpling effort. There are 70 seats at two and eight-person tables, plus a bit of patio real estate where more seating is expected this summer.
Dumpling Time is the newest venture from Omakase Restaurant Group (Omakase, Okane, Live Sushi Bar, Breakfast at Tiffany’s) and with it, owner Kash Feng’s approach roughly translates to “all the dumplings, all the time.” Lunch is from 11 a.m. to 3 p.m. daily, and dinner from Monday to Thursday, 5 p.m. to 10 p.m., and until 11 p.m. on Friday and Saturday.