Yat Sing Restaurant

Visited this place twice and I liked most of the food. Their xiao long baos (XLB) were pretty good, probably best in the tri-valley. Their pan fried buns were juicy too. Heard the owners are from Beijing. The 2nd visit was a Saturday night and they were extremely busy. All the inside tables were occupied, but we were determined to dine in. We waited 30 minutes before we were able to sit at a table. 3 out of 4 dishes came within 15 minutes, but unfortunately our last dish went to another table so we waited another 30 minutes for it. Supposedly baos were made to order and that the kitchen was short staffed too. Our server was the only one taking care of all 7of tables. Think they desperately needed another server to help. I felt bad for the server. My wife wanted to try the big pork baos. We liked them and bought a 6-piece frozen ones to take home. After we had paid, we found out that they were out so we had to get the vegetarian ones instead. The food quality was undoubtedly good. Since they're understaffed, the service would be expectedly slower. I understand it's difficult to hire good help these days. I would certainly come back, but I'd go early so that I wouldn't wait too long. Hope this place can survive as I liked their food.

The lunch I had here was one of the best among recent lunches. I try out new restaurants as I work from home and wanna get some fresh air + nice food during lunch. This place was found to be right in front of my home so I tried it out for the first time. The server is really nice. I just showed her foods I want to order and she taught me what is what. Also, when I told her pan fried Xiao long BAO is amazing, she recommended other menues to try in the future. She is very friendly and supportive. Yeah, that pan fried Xiao long BAO is DELICIOUS. I had it for the first time in my life. When I sat at the table, I had no expectation. When I had the first bite of that Xiao long BAO, I was actually surprised at the taste, esp at how delicious it is lol. So I talked to myself "it's so good" "it's so good" hahaha. I only had steamed xiaolongbao in my life. And this pan fried one has a crusty side. The color difference between the top of the bun and the middle is because of the crust. And this crust is what adds so much value to this xiaolongbao. I ordered a lot for my dinner, too. I didn't try the cold beef that I ordered at all and took it home. The noodle is good, too! I forgot the noodles menu name already .. but you can show one of the pictures on my review to the server. Then, I ordered a hot green tea. How nice it was! They brought the whole kettle. As a result the tea remained hot. The interior is also really nice and modern. I saw many people takeout as I dine inside the restaurant. But this place is a great place to have a gathering or dine in! I heartily recommend this place. 5 stars! (The plates are cute, too).

ABSOLUTELY wonderful experience! There dumplings were DE-LICIOUS, and the housemade chow mein with hand-pulled noodles was the best I've every had. Humble place with great food!

Finally, an authentic Chinese restaurant in Pleasanton that brings back memories of the flavors that I experienced from my mother's cooking when I was a kid. The Pork Xiao Long Bao was made with a thin, delicate skin with a tasty broth that fills your mouth on your first bite; The Pan Fried Pork Bao were a nice surprise; The Shiitake Mushroom and Chicken Dumpling reminded me of my mother's dumplings; The noodles from the Braised Beef Brisket Noodle were cooked just right (nice and chewy) and the beef brisket was tender with just the right amount of gristle; and Finally, the Taiwan Popcorn Chicken also reminded me of a treat that my mother used to make.

Herro, best Chinese food I've had outside China. The beef noodle soup has the broth that is rich and deep. The noodles are made in house allowing them to have that firm bite you can't get any other way. We had fried rice, beef noodle soup, soup dumplings, and pan fried soup dumplings. I've lived in Asia for the last twelve years. This place has brought some of that to the area.