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Meet Sandy Vuong of Dumpling Inn Shanghai Saloon in Convoy

Today we’d like to introduce you to Sandy Vuong.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
My dad Phat Vuong started as a dish washer back in the 80s and worked his way up to be the head chef of a major restaurant in downtown San Diego. After working in the corporate world for over 16 years he realized he wanted to bring that same quality of food but in a more casual and fun environment. So he purchased Minh Ky over 15 years ago but that location is small seating about 60 people at capacity. After 15 years of being in such a small space he was ready to go big. Dumpling Inn was exactly what we were envisioning. Something fun and casual with a twist. We are a family ran operation so you will see myself or my sister Priscila hands on pouring drinks, running food, seating guests, washing dishes. Whatever it takes. We believe in being on the ground level and supporting out staff in any way they need.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Knock on wood but it has been a pretty smooth road. We have the honor or working with some very dedicated and passionate people. People who I truly would consider my 2nd family. There are always speed bumps with dealing with so many guests on a daily basis but all in all it’s been great.

Dumpling Inn Shanghai Saloon – what should we know? What do you guys do best? What sets you apart from the competition?
We are most famous for our handmade dumplings. The most notable being the Xiao Long Bao. They are a thin doughed dumpling with a pork and broth filling. So when you bite into one the juice/broth will drip out. Or the pork pot stickers. These have a little bit of a thicker dough so when we pan fry it they are nice and crispy on the bottom yet doughy on the other side. San Diego is known for their craft beer. We take that same passion in creating our craft foods. We uses the freshest of ingredients our orange chicken calls for 1/2 a fresh squeezed orange in each order.

What moment in your career do you look back most fondly on?
Being named as the top Chinese food by both the readers and critics in San Diego Magazine.

Contact Info:

  • Address: 4625 Convoy St
    San Diego, CA 92111
  • Website:
  • Phone: 858-268-9638
  • Email:

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