September 6, 2020


The past few months have been challenging times for us all, but we could not be more grateful to our customers for all of your support this year. As our restaurant grows and adapts to our new normal, we've made a few changes to improve your take-out experience.


We are now using jumbo size shrimp in the har gow (蝦餃) and siu mai (燒賣), because we know that these quality ingredients will retain their taste, texture, and fragrance even when you reheat your take-out order. 


We are also excited to announce a new sauce for the rice noodle rolls (腸粉). The taste of this sauce takes us back nearly 50 years into the past... back to the years after our family immigrated and tasted the rice noodle rolls at Asia Garden Restaurant. In the 1970s, that was one of the few places to get dim sum in San Francisco, and the line regularly stretched around the block from opening through the afternoon. We are thrilled to invite you to share in this taste of history and memory.


Finally, Sheke and Connie's family are happy to report that they were finally able to convince them to take one day off each week! When the health crisis began this spring, Sheke and Connie began working seven days a week to make sure they could weather the shutdown. Finally, in June, they agreed to close Creek House one day a week. 


It is our honor to be able to continue serving our community with the food that we love. Thank you all again for your support, and we look forward to seeing you soon!