Menu Chinese Restaurant in San Francisco, CA

Table Of Content

• Wagyu House by The X Pot
• Majordōmo's bing bread service is a can't-miss on the menu
• Present Day

The wok/burner faced the front windows which made it fun for customers waiting in line to watch the flames from Peter’s wok, but ultimately the space was too small to accommodate the crowds. Kim Ky has been an institution in the San Gabriel Valley for decades, with multiple restaurants spanning even to Orange County. This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s. Chef Kathy Fang grew up in the kitchen of House of Nanking where she discovered her own passion for cooking. She has emerged from her renowned culinary heritage to blaze her own trail in the industry.

Wagyu House by The X Pot

Notably, the buffet features all-you-can-eat offerings such as chicken feet, chips, sweet porridge, sweet jelly, glutinous rice balls, and even snow fungus. It uses quality seasonal ingredients, many of which are seafood, and offers plenty of vegetarian dishes. During lunch, it offers a la carte items and bento specials that come with soup. For dinner, it offers exquisite banquet-style meals including the showstopping lobster salad. Red 99 Grill Bistro specializes in Shanghainese cuisine but also has a handful of Sichuan- and Hunan-style dishes on the menu.

Majordōmo's bing bread service is a can't-miss on the menu

Although the Peking duck is the star dish, mapo tofu, stewed pork belly, kung pao chicken, and lamb skewers are also standout options. After running a successful restaurant in China and working at Panda Restaurant Group in Los Angeles, Tony Xu opened Alhambra’s Chengdu Taste in 2013. There’s an additional location in Rowland Heights for those who reside further east.

Present Day

But for those who are weary of handing over control and want to do the picking themselves, we are happy to recommend a few must haves. Below are a few of our most popular dishes, ranging from old school hits (30 years and counting) to new heavy hitters. Crafted through the Japanese culinary art form of kaiseki, n/naka’s modern interpretation presents the very best seasonal ingredients from both California and Japan’s land and sea. Our tasting menu celebrates ingredients at the peak of its perfection and reimagines kaiseki through a California lens. In 1997, Peter and Lily expanded the restaurant moving the kitchen to the back and added 25 more seats to meet the high demand. Before the kitchen was in the front of the restaurant and made of glass -- it still is today.

A Fusion Of Flavor And Heritage: An Inspiring Journey With Acclaimed Celebrity Chef, Entrepreneur And Restauranteur ... - Forbes

A Fusion Of Flavor And Heritage: An Inspiring Journey With Acclaimed Celebrity Chef, Entrepreneur And Restauranteur ....

Posted: Wed, 10 May 2023 07:00:00 GMT [source]

Essential Chinese Restaurants in Los Angeles

The bread is delicious and fluffy, "essentially becoming the backbone of the menu," Mangun stated. LOS ANGELES -- Restaurateur David Chang's Majordmo is an LA can't-miss, and a trip to Majordmo is not complete without the bread service. Chef Peter Fang opened the now iconic House of Nanking in 1988 with a modest short order counter, limited seating and, soon after, lines down San Francisco’s Kearny Street that never dissipated. The restaurant caused a sensation upon opening with rave reviews that later allowed for Chef Peter to expand the restaurant’s footprint.

Tai Ping Sa Choi Kee is a Guangzhou-based chain specializing in beef brisket noodle soup as well as other Cantonese fare. Those willing to look beyond the surface will be rewarded with a fantastic meal. Must-order dishes include the hand-shredded chicken and the salt and pepper wings lightly fried with garlic, chopped onion, and peppers. Mojie Noodle is located in the tiny food court of President Square Plaza in Arcadia.

Over the past 30 years, House of Nanking has become a landmark dining destination for locals, travelers and celebrities alike.

Mojie Noodle

Cooking and entertaining back at home in Shanghai were some of his most fond memories, and he wanted to recreate that feeling by opening his own restaurant one day. Colette is helmed by former Embassy Kitchen chef Peter Lai, who showcases his innovative and complex Cantonese-inspired cuisine. One of his most sought-after off-menu items is the Crispy Flower Chicken, a traditional Cantonese dish that takes at least six hours to prepare and features a deboned, air-dried chicken pressed with shrimp paste. Chef Tony Dim Sum by Tony He, the culinary talent behind the acclaimed Sea Harbour restaurant in Rosemead (as well as some iconic places in Vancouver), offers a contemporary dim sum experience. Chef Tony blends traditional Cantonese favorites with modern interpretations.

The signature dish is the red braised pork belly prepared with soy sauce, rice wine, sugar, and other spices; the gelatinous skin and fat melt easily in your mouth. Xiaolongkan caters to those who relish ‘ma la’ numbing spice, which enhances the hot pot experience. In addition to the standard meat selections like beef, chicken, and lamb, the menu encompasses various offal options, beef with raw egg, rose petal meatballs, and even spicy crawfish.

The entire menu is based on traditional Chinese medicinal principles meant to balance the body for optimal health. The quaint restaurant serves traditional herbal teas and medicinal soups, but the star is clay pot rice (bao zai fan), a Hong Kong specialty. The rice at the bottom of the clay pot is crispy, while the interior rice is moist and steamed with ingredients like mushrooms, bamboo shoots, Chinese sausage, pork ribs, and salted fish with ground pork and tofu. Although Liu is known for her Sichuan cuisine, 19 Town focuses on contemporary Chinese cuisine. There’s a fun fusion dish called gnocchi con le cozze, which blends Chinese pickled-pepper sour and spicy sauce with mussels and pasta. The mapo tofu comes covered in cheese in a fondue dip where pieces of bread are pulled through a mozzarella and tofu mixture.

Ji Rong is a San Gabriel Valley staple that specializes in traditional Peking duck, which comes with thin pancakes, shredded green onion, julienned cucumber, and hoisin sauce. The duck skin is sliced thinly over a layer of fatty and tender duck meat. The bones are all removed, making it easy for diners to make their own wraps. There are no walk-ins for Peking duck; make sure to call ahead and reserve a duck at least an hour and a half to two hours ahead.

Lan Noodle is a powerhouse for Lanzhou-style noodles and each bowl is made to order. Customers can watch the noodle master pull eight different shapes, while throwing the strands over their shoulder and into a pot of boiling water. Each type of noodle requires a special kind of wheat flour to get the perfect QQ (chewy) texture.