Dim Sum is a family favorite, and we particularly enjoyed the tangerine salty egg yolk lava bun, sautéed turnip cake in XO sauce, and shrimp rice noodle rolls. The mango pomelo sago dessert was good, though it would have been even better with more mango blended into the soup.
The golden egg fried rice and har gow (prawn dumplings) were a bit bland, and the supreme soy lo mein had a chewy noodle texture. The pork tofu skin was just average, and while the pork and crab roe dumplings were well-sized, the pork flavor was a bit too strong for my taste. The chrysanthemum tea had a chlorine smell, so we asked the staff to change the water, but the smell remained. They offered to switch to plain bo...
Our group had a lot of fun here. The restaurant is so authentic. The detailed decorations and the professional staff makes you feel at home. They also have private rooms for parties that spend $350+. Their dim sum selection is wide, and you can't really go wrong with anything. They got all of the classics right. We ordered almost one of each, and the price was very affordable compared to other places like Koi Palace (which I also enjoy) but the HL Peninsula is cheaper if you don't mind a bit of a drive. There is plenty of parking, but usually a bit of a wait for the tables.
On a Friday at 11:30am, we were able to get a table for 10 without waiting. Their dim sum menu is extensive. At the same time, it is confusing with so many choices. This is coming from a native Cantonese dim sum connoisseur. We ended up asking a waitress to help us order instead of filling out the dim sum brochure. The food come out quickly. There weren't anything spectacular and mostly decent. The shrimp dumplings were tasteless. The salt and pepper crab was on the small side compared to PPQ's. I did enjoy the spacious seating and low noise level. Service was excellent.
For a group of three, our bill totaled over $260! We ordered the Peking duck and sea bass, both of which were sold out. We placed drink orders, but while the food arrived, the drinks did not. One of the dishes, abalone with greens, was significantly altered from what was shown in the picture and was excessively salty! It appeared to be canned abalone served with Chinese sauces. The pan-seared noodles were soggy. Has the master chef left? We were also overcharged for a dish that was unavailable. I will never return.
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Was here for lunch but customer Service is bad, and still impose 15% service charge on me, and the food wasn’t the best, more like reheat from already cooked dim sum… I used to like coming here but not anymore. And it’s illegal to impose service charge on customers, we can report or file complaint yo NCH or CCPA. If the service is attentive and excellent then I don’t mind paying 15-20% tips/service charge. But I was very disappointed.
This location is better than the one near San Mateo and more parking spaces. The dim sum is pretty authentic and unique where you wouldn't see them at other places. They have the basic dim sum down but you should definitely try something that are less traditional here. Expect long wait but service is good and the restaurant is clean.Food: 5/5
China institute an almost 100 year non profit organization held a fund raiser at HLPeninsula. It was super! The food was really good, service was efficient. We like the big space because we had 270 people. We were really impressed. Thank you very much for being such a great partner for our event! Yue-sai kan chairwoman of china institute.
The food was tasty, though slightly on the expensive side. While it may not be the top dim sum restaurant in the Bay Area, it surpasses many others. The service was excellent. However, be prepared for a long wait on weekends. The restroom could use some tidiness at times. Parking is generally acceptable.
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Dim sum are high quality and there are some innovative items too. Service is a bit slow but they are always super busyFood: 5/5
Jiāng Cōng Bào Hóng Huā Bàng Huā Jiāo Sautéed Red Clam Fish Maw With Ginger Scallion Sauce
Tiě Bǎn Bào Yú Shēng Háo Zhě Zhě Jī Sizzling Abalones, Oysters, Chicken With Soy Sauce
Tái Shān Jī Zi Jī Jiǔ Bāo Taishan Style Chicken, Chicken Seeds In Chinese Wine Soup
1217. Pork Tripe To Fu Skin Simmer In Pickled Vegetable Broth Q
3009. Sticky Rice In Lotus Leaf W Dried Scallop Large
2004. Sautéed Lobster Spicy Peninsula Style W Peanut
1203. Sautéed Pork Intestine W Xo Black Bean Sauce Q
3022. Steamed Honeycomb Tripes W Curry Sauce Large
1218. Pan Seared Eggplant Stuffed W Shrimp Paste Q
Sautéed Morchella Stuffed With Shrimp, Asparagus
