News

NOTICE OF TEMPORARY CLOSURE

Dear Valued Customers,

We want to inform you that DRAGON BEAUX will be temporarily closed from April 7 to April 30, 2025 for essential plumbing and facility improvements.

We apologize for any inconvenience and appreciate your patience as we work to enhance our restaurant for a better dining experience. We look forward to welcoming you back on May 1, 2025 or earlier if possible!

Thank you for your support and understanding.

Any further questions or reservations inquiries, please contact our manager: Chris Tan – 415-298-3196

尊敬的顧客：

我們特此通知，DRAGON BEAUX 將於2025年4月7日至4月30日暫時關閉，以進行必要的管道維修和設施升級。

對此帶來的不便，我們深表歉意，並感謝您的耐心等待。我們致力於提升餐廳環境，為您帶來更優質的用餐體驗。期待在2025年5月1日或更早與您再見！

感謝您的支持與體諒。

如有任何疑問或預訂需求，請聯絡我們的經理：Chris Tan – 415-298-3196

Regular Dine-in Service Hours
Monday – Friday, 11:00 AM – 3:00 PM & 5:00 PM – 8:45 PM
Saturday, 10:00 AM – 3:00 PM & 5:00 PM – 8:45 PM
Sunday, 10:00 AM – 3:00 PM & 5:00 PM – 8:45 PM

Regular Take-Out Hours
Monday – Friday, 11:00 AM – 3:00 PM & 5:00 PM – 8:30 PM
Saturday – Sunday, 10:00 AM – 3:00 PM 5:00 PM – 8:30 PM

5700 Geary Blvd San Francisco, CA 94121 | (415) 333-8899 | (415) 386-9888

About Us

Dragon Beaux is the brain child of longtime restaurateur couple, Willy Ng and Jenny Huang. While Willy Ng found Koi’s Palace over 20 years ago, Dragon Beaux puts a modern spin on its creation for a refined culinary experience. At Dragon Beaux, traditional shrimp dumplings are topped with Chilean sea bass, BBQ pork puff pastries are balanced with subtle sweetness of organic apple… all culinary creation adhere to our vision for the next generation of Chinese cuisine: uncompromised flavors with pristine natural ingredients.

The same philosophy carries over to Dragon Beaux’s hot pot dinner, a perfect pairing to San Francisco’s year-round chilly weather. We offer the next level of hot pot featuring premium meat selection, and live local seafood that can’t be found at any other hot pot restaurants in the Bay Area. Kobe beef sourced directly from Australia, locally raised Wagyu beef, live geoducks, spot prawns… these luxurious ingredient selection, dim sum and wok dishes prepared by our skillful chefs truly differentiate Dragon Beaux above the rest into a class of its own.

Attentive service, contemporary ambiance, and exceptional food will sure create an unforgettable culinary adventure for all of our guests.

TV Show

Check, Please! Bay Area Review: Dragon Beaux Article

Magazine

"This Richmond Chinese gem has a split personality that food fiends will adore: by day, it offers dim sum from the same owners as Daly City's acclaimed Koi Palace, while at night it segues into steaming hot pot..." Read more »

(Michelin Guide, 2017)

"Instant lines greeted the March opening of this new Richmond restaurant from the owners of Koi Palace, Daly City’s perpetually packed dim sum banquet hall. Dragon Beaux may be missing the live seafood..." Read more »

(SF Weekly, 2015)

"This is the kind of place where waiters in pressed white shirts bring you glass infusers of Taiwanese oolongs and offer you moistened towels after you make your way through a plate of salt-and-pepper ribs." Read more »

(SFGate, 2015)

"Those Koi Palace folks sure are good at keeping secrets: unbeknownst to pretty much everyone, they've opened a San Francisco spinoff, Dragon Beaux, in the Richmond, which is making its debut today." Read more »

(Eater, 2/27/2015)

"This flashy new Outer Richmond restaurant is from the creators of the ever-popular dim sum headquarters Koi Palace, in Daly City. While the weekend lines are crushing the new kitchen (and staff) ..." Read more »

(Black Board Eats, 4/15/2015)

"If you’re a fan of waiting in line for the awesome dim sum at Koi Palace in Daly City, you’ll be a fan of waiting in line for the equally awesome dim sum at their new Richmond District restaurant Dragon Beaux... Read more »

(The Bold Italic, 3/2/2015)

"Cellar door. Some said those were the two most beautiful words in the English language. This was before Koi Palace opened. And now there’s the mellifluousness of Dragon Beaux—it just kind of rolls..." Read more »

(UrbanDaddy SF, 2015)

"Inspired by the creative cooking in Hong Kong, he’s been working with younger chefs and even some consultants from Guangzhou to create a menu that isn’t held back by the classics." Read more »

(Tabblehopper, 3/3/2015)