12/15/2006Provided by Citysearch -
Hong Sing is a neighborhood place superior to many Chinatown spots. Duck is always done but not dry. BBQ pork (char siu) is crispy in spots outside, tender inside. Veggies are cooked just so; therefore in mixed dishes the flavors are distinct. Always pay attention to the specials board for seasonal items. Steamed filet of sole is often on it and is excellent, the basic dish with scallions and ginger, great when done right and it's done right here. Some dishes are done in unexpected ways like the lemon chicken, battered pieces of chewy chicken with bell peppers and the lightest sauce you can imagine, not the cloyingly sweet stuff found elsewhere. Even better, portions are always quite generous, even with lunch plates.
A takeout steam table has standard Cantonese fare. It's better to order off a menu just in terms of the choices. Pork buns, steamed or baked, always seem to be available.
Parking can be problematic in this area (typical San Francisco), so take BART or hop on a bus.