If you want great dumplings and traditional American style Chinese food, Begoni Bistro is for you! Serving authentic Dim Sum all day in the heart of San Francisco’s Chinatown paired with hot tea, cold beverages, and fine wine. Very clean, modern, ambient setting. The food was very tasty and the service was quick. If you’re looking for a place that’s good, cheap, and has easily shareable food, look no further!
No Records Found
Sorry, no records were found. Please adjust your search criteria and try again.
Google Map Not Loaded
Sorry, unable to load Google Maps API.
Begoni Bistro – San Francisco Menu - Updated 8/10/2021
Menu and prices subject to change
S1. Hot & Sour Soup 7.00
Spicy broth infused with bamboo shoots, black fungus, carrots, egg, and tofu.
S3. Sweet Corn with Shredded Chicken Soup 7.00
Broth infused with sweet corn, egg, and shredded chicken.
S4. Westlake Minced Beef Soup 7.00
Broth infused with minced beef, cilantro, and egg white.
S5. Wonton Soup 7.00
Light broth with shrimp and pork wontons and you choy vegetable.
S6. Seafood Seaweed Soup 8.00
Broth infused with shrimp, squid, and seaweed.
FRIED RICE AND NOODLES
RN1. White Jasmine Rice 2.00
RN2. Garlic Noodles 14.00
Wok tossed egg noodles infused with minced garlic and butter.
RN3. Szechuan Beef or Lamb Noodle Soup 14.00
Tender beef or lamb infused in szechuan peppercorns and chili oil soup with egg noodles.
RN4. Soy Sauce Chow Mein 14.00
Wok tossed thin egg noodles with bean sprouts, onion, and scallion in soy sauce.
RN5. Singapore Style Stir Fried Rice Noodles 17.00
Wok tossed rice vermicelli noodles with BBQ pork, chicken, shrimp, curry, egg, and onion.
RN6. House Chow Mein 17.00
Wok tossed chow mein with choice of meat, bean sprouts, carrots, and onion.
RN7. House Fried Rice 17.00
Fried rice with choice of meat, carrots, egg, peas, and onion.
RN8. Pan Fried Noodles 17.00
Pan fried thin crispy egg noodles with choice of meat, bean sprouts, carrots, and yau choy.
RN9. Tomato Beef Pan Fried Noodles 17.00
Pan fried thin crispy egg noodles with beef infused with bell peppers and tomato sauce.
RN10. Dried Scallop & Egg Fried Rice 18.00
Fried rice with diced gai lan, egg white, and fried scallop.
RN11. Six Treasure Fried Rice 18.00
BBQ pork, chicken, shrimp, carrots, egg, gai lan, peas, and mushrooms in a gravy sauce.
CHINESE TAPAS DIMSUM
CT1. Steamed BBQ Pork Bun (3 pcs) 9.00
Classic flour bun filled with pork and sweet BBQ flavor.
CT2. Steamed Chaozhou Dumpling (4 pcs) 9.00
Pork and shrimp filled with celery, mushroom, and peanut.
CT3. Steamed Pork & Shrimp Siu Mai (4 pcs) 9.00
Classic siu Mai with pork and shrimp infused with black mushroom.
CT4.. Steamed Shrimp Dumpling (4 pcs) 9.00
Classic har gow with shrimp infused with bamboo.
CT5. Steamed Spinach Dumpling (4 pcs) 9.00
Spinach wrapped dumpling filled with carrot and mixed mushroom.
CT6. Steamed Pea Sprout Dumpling (4 pcs) 12.00
Shrimp infused with pea sprout.
CT7. Steamed Shanghai Dumpling (6 pcs) 12.00
Classic XLB (xiao long bao) soup dumpling filled with pork, ginger, and onion.
CT8. Crispy Green Onion Pancake (4 pcs) 9.00
Pan fried vegetarian green onion pancake.
CT9. Deep Fried Curry Samosa (4 pcs) 9.00
Deep fried samosa filled with carrot and mixed mushroom in curry flavor.
CT10. Pan Seared Mushroom Bun (4 pcs) 9.00
Pan seared vegetarian bun filled with carrot and mixed mushroom.
CT11. Crispy Vegetarian Egg Roll (4 pcs) 10.00
Deep fried egg roll filled with black fungus, carrot, vegetable, and vermicelli.
CT12. Deep Fried Tofu Skin Roll (3 pcs) 10.00
Deep fried tofu skin filled with pork and shrimp.
CT13. Pan Seared Pot Sticker (6 pcs) 10.00
House pan seared pork filled pot sticker.
CT14. Sticky Rice Wrapped in Lotus Leaf (2 pcs) 10.00
CT15. Deep Fried Fish & Shrimp Ball (6 pcs) 11.00
Deep fried fish and shrimp ball served with sweet chili sauce.
CT16. Deep Fried Wonton (8 pcs) 11.00
Deep fried pork and shrimp filled wonton served with sweet chili sauce.
CT17. Deep Fried Salt & Pepper Calamari 12.00
Deep fried calamari seasoned with salt and pepper.
CT18. Crispy Salt & Pepper Chicken Wings (8 pcs) 12.00
Deep fried chicken wings seasoned with salt and pepper.
CT19. Dry Fried Sweet & Spicy Chicken Wings (8 pcs) 12.00
Dry fried style chicken wings glazed with house sweet sauce with a slight spicy flavor.
V1. Chinese Broccoli in Oyster Sauce 13.00
Chinese broccoli (gai lan) blanched and served with oyster dipping sauce.
V2. Lettuce in Oyster Sauce 12.00
Lettuce blanched in light oyster sauce.
V3. Ma Po Tofu 13.00
Soft tofu sautéed with bell peppers, black fungus, celery, and mushrooms in a spicy sauce.
V4. Braised Tofu 14.00
Sautéed bean curd, carrots, and mixed mushrooms.
V5. Mixed Vegetable Stir-Fry 14.00
Sautéed mix of black fungus, broccoli, carrots, mushrooms, snow peas, and you choy.
V6. Buddha's Delight 15.00
Black fungus, bean curd, broccoli, carrots, bean sprouts served over rice vermicelli noodles.
V7. Choy Sum in Light Broth 15.00
Choy sum (yau choy) blanched in light broth.
V8. Eggplant String Beans Stir-Fry 15.00
Sautéed eggplant and string beans in a house spicy sauce.
V9. String Beans with XO Sauce XO 15.00
Sautéed green string beans infused with XO (dried shrimp, ham, scallop) sauce.
V10. Spinach & Preserved Egg in Light Broth 16.00
Spinach with preserved egg blanched in light broth.
V11. Braised Mushroom with Vegetable Mix 17.00
Braised mushroom served over broccoli, carrots, celery, gai lan, and yau choy.
V12. Braised Oyster Mushroom with Spinach 17.00
Braised mushroom served over spinach in oyster sauce.
V13. Pea Sprouts with Chopped Garlic 18.00
Sautéed pea sprouts (shoots) with chopped garlic.
V14. Pea Sprouts in Light Broth 18.00
Pea sprouts (shoots) blanched in light broth.
S1. Salt & Pepper Fish 15.00
Breaded sea bass with salt and pepper seasoning.
Breaded sea bass with salt and pepper seasoning 15.00
Boneless sea bass with broccoli, carrots, celery, mushrooms, and snow peas.
S3. Braised Fish in Clay Pot 17.00
Boneless sea bass, celery, onion, and scallion stewed in a clay pot.
S4. Braised Tofu with Seafood in Clay Pot 17.00
Bean curd, shrimp, squid, onion, and scallion stewed in a clay pot.
S5. Sautéed Fish & Shrimp Cake with Tender Greens 17.00
Sliced fish cake and shrimp with leafy yau choy vegetable.
S6. Sweet & Sour Fish 17.00
Breaded sea bass with bell peppers and pineapples in a sweet and sour sauce.
S7. Kung Pao Shrimp 17.00
Wok tossed shrimp with bell peppers and chili peppers topped with peanuts.
S8. Salt & Pepper Shrimp 17.00
Stir fried salt and pepper shrimp (shell).
S9. Sautéed Prawns with Tender Greens 17.00
Wok tossed prawns with broccoli, carrots, celery, mushrooms, and snow peas.
S10. Sweet & Sour Prawns 17.00
Wok tossed prawns with bell peppers and pineapples in a sweet and sour sauce.
S11. Vanilla Prawns 17.00
Lightly battered shrimp in mayonnaise flavor served with honey walnuts.
S12. Sautéed Scallop & Prawns 22.00
Wok tossed scallop and prawns with broccoli, carrots, celery, mushrooms, and snow peas.
S13. Clams in Black Bean Sauce 18.00
Fresh clams stir fried in bell peppers and black bean sauce.
S14. Steamed Clams with Eggs 18.00
Steamed fresh clams with beaten eggs.
S15. Szechuan Boiled Clams in Flaming Chili Oil 18.00
Fresh clams infused in szechuan peppercorns and chili oil.
E1. Eggplant with Shredded Chicken in Clay Pot 16.00
Mushroom, celery, eggplant, onion and shredded chicken stewed in a clay pot.
E2. Fire Cracker Chicken 16.00
Wok tossed chicken with green onion, scallion, and chili peppers.
E3. General Tso's Chicken 16.00
Breaded chicken infused in a sweet and spicy sauce topped with sesame seeds.
E4. Kung Pao Chicken 16.00
Wok tossed chicken with bell peppers and chili peppers topped with peanuts.
E5. Lemon Chicken 16.00
Breaded chicken infused in a sweet and tangy lemon sauce topped with sesame seeds.
E6. Osmanthus Sweet Chicken 16.00
Breaded chicken infused with osmanthus flower and pineapples in a sweet and sour sauce.
E7. Szechuan Chicken 16.00
Wok tossed chicken with onion, bell peppers, and chili peppers.
E8. Lotus Root with Cured Meat 16.00
Stir fried lotus root with celery, snow peas, and Chinese sausage.
E9. Lychee Pork 16.00
Tender pork infused with bell peppers and lychee fruit in a sweet and tangy sauce.
E10. Honey Garlic Pepper Spare Ribs 16.00
Pork spareribs glazed and flavored in a sweet honey sauce.
E11. Sweet & Sour Pork Chop 16.00
Fried pork chop infused with bell peppers and pineapples in a sweet and sour sauce.
E12. Beef with Bitter Melon 16.00
Tender slices of beef with bitter melon.
E13. Beef & Broccoli 16.00
Tender slices of beef with broccoli.
E14. Beef with Mushroom in Oyster Sauce 17.00
Tender slices of beef with mixed mushrooms in oyster sauce.
E15. Mongolian Beef or Lamb 17.00
Tender slices of beef or lamb with onion, chili peppers, and Mongolian sauce.
E16. Szechuan Onion Beef or Lamb 17.00
Tender slices of beef or lamb with onion, and chili peppers.
E17. Beef Medallions 18.00
Tender pieces of beef served with Chinese broccoli (gai lan).
E18. Beef Tenderloin Cubes with Mushroom 18.00
Tender cubes of beef with mixed mushrooms in special black sauce.
CR1. Hot Sizzling Beef Short Ribs 19.00
Marinated onion and scallion short ribs served on a hot sizzling platter.
CR2. Hot Sizzling Fish 17.00
Boneless sea bass served on a hot sizzling platter with onion and scallion.
CR3. Szechuan Boil Beef or Lamb in Flaming Chili Oil 17.00
Tender beef or lamb infused in szechuan peppercorns and chili oil.
CR4. Szechuan Boil Fish in Flaming Chili Oil 17.00
Boneless sea bass infused in szechuan peppercorns and chili oil.
CR5. Crispy Baby Squab 20.00
Whole squab roasted to a crispy skin served with seasoning salt.
CR6. Prawns Infused with King Tea Leaves 20.00
Stir fried salt and pepper prawns (shell) infused with iron goddess king oolong tea leaves.
CR7. Tiger Prawns 21.00
Breaded prawns (7 with shell) served with choice of fried rice or garlic noodles.
CR8. Royal Chicken (Cold Dish) 17.00
Steamed chicken served with ginger scallion dipping sauce.
CR9. Imperial Peking Duck 23.00
Marinated duck roasted to a crispy skin served with steamed buns, scallion, and hoisin sauce.
ST1. Malaysian Sponge Cake 7.00
Classic ma Lai go flour and egg sponge cake that is soft and chewy with a slightly sweet flavor.
ST2. Steamed Salted Egg Yolk Bun (3 pcs) 7.00
Flour bun filled with leaking lava egg yolk that is sweet and salty in flavor.
ST3. Steamed Custard Bun (4 pcs) 7.00
Flour bun filled with sweet custard made from eggs and milk.
ST4. Steamed Black Sesame Ball (4 pcs) 7.00
Flour ball filled with sweet black sesame topped with crushed peanuts.
ST5. Fried Sesame Ball with Lotus Paste (4 pcs) 7.00
Classic deep fried sesame ball filled with sweet lotus paste.
Begoni Bistro's executive chef Howard Wong is a cooking legend. He was born in Canton, China in 1952 and immigrated to San Francisco in 1981, when he started his passion for cooking. He started as a dish washer and became a cook assistant at Louis Chinese restaurant in San Francisco’s Chinatown. When Howard left Louis in 1987, he was the sous chef. In 1988, he joined one of the most popular Chinese restaurants in Chinatown, Tommy Toys Cuisine Chinois. Howard quickly rose to become executive chef for Tommy Toys, preparing Chinese food with a touch of French influence. At Tommy Toys, Howard had the opportunity to serve many local celebrities including Francis Ford Coppola, Clint Eastwood, and Willie Brown until 2013, when Tommy Toys decided closed its doors. Begoni Bistro is a family owned and operated restaurant where we take pride in offering great service in our clean and contemporary restaurant. Enjoy great company, Howard's world-renowned food, and a great ambience.
No Records Found
Sorry, no records were found. Please adjust your search criteria and try again.