San Francisco, Calif. – May 18, 2017 – Dumpling Time, a neighborhood dumpling-and-beer house from Omakase Restaurant Group (ORG), opens tomorrow, May 19, at 11 Division Street in San Francisco. Comfortable, casual and fun, Dumpling Time focuses on freshly made dumplings in the Japanese and Chinese traditions.

Guests can watch as dumplings of different shapes are formed from scratch in a glass-enclosed “dumpling room.” Dumplings are made throughout the day and feature a variety of high quality, locally sourced fillings. Diners will have a choice of dumplings that include gyoza, bao, har gow, Xi’an dumplings and xiao long bao. Dumpling Time’s signature dumplings are Japanese-style gyoza, which are small, well-stuffed dumplings with a super thin skin that is pan seared to make them crispy ($6-7.50 for five pieces). Other special menu items are extra-large dumplings for sharing and a suite of colorful dessert dumplings. The restaurant also serves traditional hand-rolled noodles tossed with pork or vegetables ($9). Starters include garlicky green beans, shrimp toast, and crispy wontons with shrimp filling ($8 each).

“In Asia, dumplings are served at all times of day and are an integral part of Asian culture,” said Kash Feng, a native of Xi’an, China, and owner of Dumpling Time and the Omakase Restaurant Group in San Francisco. “I grew up eating dumplings,” added Feng, “I am eager to share my own culinary tradition with San Francisco diners.” Many of the recipes were created or inspired by Feng’s mom, as well as by Omakase Executive Chef Jackson Yu’s mom.

Dumpling chef, Do Leung, joins Omakase Restaurant Group after working at Tai Wu restaurant in Millbrae, Calif. His Bay Area culinary career started when he immigrated from Zhongshan, Guangdong, China, in 2004, with an apprenticeship at New Asia Restaurant in Chinatown – the largest Chinese restaurant in San Francisco at the time. After that, he continued to learn new skills at restaurants throughout the Bay Area, including Kome Buffet in Daily City, Champagne Seafood Restaurant in San Mateo, and Kong Eggroll in San Jose. Chicken dumplings, xiao long bao, shrimp dumplings, wontons, creamy custard buns, and salted egg custard buns are among his specialties.

The décor at Dumpling Time features a large interior wall mural that combines contemporary San Francisco surroundings with the nostalgia of dumpling houses found across Asia for centuries. Designed by Aya Jessani, who created the look for ORG’s Omakase, Okane and Breakfast at Tiffany’s restaurants, the space is anchored by communal tables with pops of neon in a nod to Asian night markets and street vendors.

The Dumpling Time beverage program features sake, world beers, locally crafted brews on draft, and a selection of red and white wine.

Dumpling Time seats up to 70 people, including communal tables that accommodate up to eight people. Guests can get a front-row view of the dumpling-making process by sitting at the small bar that faces the dumpling room. Coming this summer, Dumpling Time will have patio seating for 20 guests.

Dumpling Time is located at 11 Division Street in San Francisco. The restaurant is open Monday–Saturday for lunch, 11 a.m. to 3 p.m.; Monday–Thursday dinner, 5 to 10 p.m., and Friday and Saturday dinner, 5 to 11 p.m.Reservations for parties of six or more. Visit www.dumplingtimesf.com for more information.