Imperial Mandarin shares the same Convoy Street neighborhood and attracts those who don’t mind trading fancy surroundings for good eats. Though online reviewers regard them fairly interchangeably, cart-lovers will choose Jasmine Seafood Restaurant, while diners who prefer to order off a menu will head to China Max or Emerald Chinese Cuisine. Quality varies from meal to meal and the best chefs are frequently lured north to better opportunities in San Francisco or Los Angeles.ĭiscussion of the San Diego dim sum scene starts with a “Big 3” set of restaurants located along a two mile stretch of Convoy Street in the Kearny Mesa District on the northern outskirts of the city. With more concentrated Chinese American communities in Orange County and Los Angeles only a short drive away, San Diego’s dim sum scene is generally regarded as adequate, without reaching any new heights. » Read more: Our Ultimate Dim Sum Menu Guide with Pictures and Translations After the passage of the 1965 Immigration Act, San Diego’s Chinese American population generally dispersed to the suburbs, leaving the city without a historical Chinatown at its center. While Chinese communities in San Francisco and Los Angeles flourished, San Diego’s Chinatown rose and fell along with employment opportunities, while growing stagnant during the Chinese Exclusion period.
While online reviewers might suggest continuing straight along to the more celebrated dim sum palaces two hours north in Los Angeles, locals insist there are enough good buns and dumplings in San Diego to keep you in town.Ĭhinese immigrants first came to San Diego during the 1860s and worked as abalone fisherman, laundrymen and shopkeepers. To find the booth, look for the inflatable cone.San Diego’s best dim sum restaurants are concentrated along a two mile stretch in the Kearny Mesa District located about 10 miles north of downtown.
#DIM SUM SAN JOSE PLAZAS PLUS#
Twisted K’s Soft Serve: Eleven flavors of soft-serve ice cream, plus Dole Whip. Snackey’s Bakery: Cookies, muffins and cake pops, some in vegan, gluten or sugar-free options.
Olde Tyme Kettle Korn: The traditional favorites: Kettle corn, caramel kettle corn and roasted peanuts in the shell. MoLatte Cafe: Tacos, burritos, fries, coffee and smoothies.
Poor House Bistro: Po’boy sandwiches, chips, salad, soup and dessert. Hot and Sizzling Grill: A Greek food specialist serving gyros, lamb, falafel and sausages.
#DIM SUM SAN JOSE PLAZAS MAC#
Sandi’s Soul Food and Cobbler Cups: Santa Clara caterer Sandi Dailey plans to make gumbo, jambalaya, red beans and rice, mac and cheese, sweet tea - and her signature dessert, peach or mixed berry cobbler cups. Jess’s Place: Tacos, corn in a cup, aguas frescas, fruta picada. Seymart: The bright yellow-and-red signs at this booth announce chicken wings and snapper in huge letters, but these Louisiana-style caterers are also known for their catfish, shrimp, oysters, breaded okra and hush puppies. Lord of the Ribs BBQ: Award-winning San Jose pitmaster Ralph Reyes and his crew will offer smoked ribs, sausage, pulled pork chili, nachos and salad. Tip: The ribs sell out quickly, so order early.ģ Hermanos Mexican Grill: Burritos, tacos, quesadillas, nachos, tortas and hot dogs, plus agua fresca. The Juicery: Warm weather coolers, including frosts (lime, watermelon, mango, red hibiscus), fresh lemonade, iced tea and Arnold Palmer freezes.īNB Wings N Things: Chicken wings and tenders in seven flavors (hot, honey barbecue, lemon pepper, hot lemon pepper, honey garlic parmesan, spicy honey garlic parmesan, Jamaican jerk), plus a chipotle chicken melt, fries, sweet potato fries, garlic fries and “big dog fries,” topped with cheese, fried onions, jalapeños and chipotle ranch dressing. Poor House Bistro: Owner Jay Meduri’s menu features po’boys, sliders and nachos - all made with your choice of beef with the drippin’s, pork cochon de lait or barbecue chicken - plus a crawfish remoulade salad, barbecue shrimp salad and bread pudding for dessert.
For dessert, there will be sweet potato pie eggrolls.Ĭhicken and the Farm: These festival cooks will be making smoked meat sandwiches, “cow tipper” skirt steak tacos, chicken wings, smoked brisket “not-chos,” loaded fries and deep-fried cauli bites and brussels. Roux: East Bay chef Lydia Walker will be making jambalaya (links, chicken, shrimp), along with collard green eggrolls and fried cabbage eggrolls. Thai Chef: Seafood pad Thai, shrimp fried rice, teriyaki beef, orange chicken, chow mein, shrimp rolls, vegetable eggrolls, potstickers, calamari, Thai iced tea and coffee. Suds & Floats: Handcrafted cream sodas, ice cream floats, cold brew coffee and cookies.
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