Created by affiliates of Koi Palace and spanning ~6600 sqft, Dragon Beaux accommodates up to to 196 guests, offering a modern twist on the popular dim sum selection from Koi Palace’s traditional menu with choices of premium Chinese tea for lunch.
In the evening, covers are removed from the intricately carved stone tabletops to reveal induction burners for a classy hot pot affair, where guests can enjoy a wide selection of premium meats, seafood, vegetables, with five different choices of broths and nine different homemade sauces.
"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)
