Dragon Beaux will officially reopen for lunch and dinner dine-in service starting September 30, 2020. Masks and social distancing are required at Dragon Beaux. Thank you for thinking of us, and keeping staff and customers safe.
Dine-in Service Hours
Monday – Friday, 11:00 AM – 3:00 PM & 5:00 PM – 9:00 PM
Saturday, 10:00 AM – 3:00 PM & 5:00 PM – 9:30 PM
Sunday, 10:00 AM – 3:00 PM & 5:00 PM – 9:00 PM
Monday – Friday, 11:00 AM – 3:00 PM & 5:00 PM – 8:00 PM
Saturday – Sunday, 10:00 AM – 3:00 PM 5:00 PM – 8:00 PM
5700 Geary Blvd San Francisco, CA 94121 | 1(415)-333-8899
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.
The Eater 38 Awards
A mix of classic and creative dim sum is on the menu at this Inner Richmond restaurant from the team behind Bay Area stalwart Koi Palace. The soup dumplings with colored skins are simultaneously tasty and Instagrammable, as are the golden egg yolk lava bao, and rainbow taro bun; try the winter melon hot pot with roasted squab at night, when hot pots appear. The busy restaurant draws lines, but has a steamlined system for taking numbers and getting patrons in and out in a reasonable time period. OPEN