It’s been a few years since our last visit to Sun Bo Kong. Not much has changed since. Still the only place in town that we know about that offers 100% vegetarian dim sum.
We dropped in on a Friday (around noon) and it wasn’t busy. Tea is $1.25/person and dim sum is in the $4.95 to $7.95 price range.
Steamed bean curd wrap ($5.75)
Ordered this last time and it’s still as good as we remember. Get it.
Five grain rice in lotus leaf ($7.50)
Another solid staple that we always get. Would get again.
Stir fried turnip cake with XO sauce ($10.75)
No “kick” but the turnip cakes were excellently cooked. Light, satisfying bite.
Deep-fried beancurd skin stuffed with burdock ($6.25)
Not what I was expecting from the description but decent.
Steamed BBQ bun ($5.50 for 3)
Panfried stuffed eggplant ($6.95)
This was the best dish from the 11 that we ordered. Great portion and the “meat” was delicious. Nice crunchy texture on the outside.
Truffle & mushroom siu mei ($6.25)
They re-vamped the siu mei and it was much better from the previous iteration (when it was corn oatmeal siu mei). Still didn’t love the mushy texture.
Pan-fried lily bulb and mushroom dumpling ($6.25 for 3)
Best of the dumplings we ordered. Good texture and filling.
Xiao long bao ($6.50)
Always skeptical to get XLB at a non-Shanghainese spot. Texture again was mushy and no soup inside. Not good.
Truffle, mushroom & pea tips rice flour roll ($7.95)
The combo sounded great but it was plain jane. Didn’t taste much, if any, truffle.
Panfried turnip cake ($5.25)
Not greasy and tasty. Surprisingly different than the turnip cake with XO sauce.
A couple misses but overall, an enjoyable dim sum affair at SBK.
Sun Bo Kong Vegetarian Restaurant