THE INSIDE SCOOP
GraceAnn Walden

Wednesday, January 26, 2005

Lately, I've heard from several readers who have suffered rude and  uncaring service at some of the Bay Area's mega-dim sum houses. But, a bright  light on the dim sum scene is the 3-year-old Hung To Seafood Restaurant, at  221 S. Spruce St. in South San Francisco.

From the moment the Republican and I entered the restaurant, we were  greeted warmly and found the servers adept at explaining the various dishes.

Even though we arrived late in the afternoon, everything we tried was hot  and yummy. The pork sui mai and har gow were both good, but I was seduced by a light shrimp and parsley dumpling wrapped in a thin rice wrapper.

The owners are Laling Law, who brings warmth to the dining room, and her  husband, Fat Chiu, who is the chef. Customers are locals, employees of South City bio-tech companies, and fans of Law's original Hung To on Noriega Street in San Francisco. Law says they moved the restaurant to South San Francisco  because they needed more parking.

Hung To is open daily for dim sum and dinner.