Vegetarian dishes and seafood plates cooked in spicy szechuan sauces such as sweet 'n' sour "pork, mapo tofu, and shrimp in black bean sauce
45% Off at Great Wall Chinese Restaurant
Great Wall Chinese Restaurant
Up to 50% Off at Uncle Chen Restaurant
Uncle Chen Restaurant
Shredded pork with spicy garlic sauce; housemade vegetarian rice noodles; prawns in lobster sauce
Chin's Restaurant – 35% Off Chinese, Vietnamese, and Thai
Chefs bring together Asian traditions for a menu of Thai noodle soups, Vietnamese coconut curry seafood, and vermicelli with Chinese sausage
40% Off Chinese Cuisine at JK Kitchen
Chow mein, flavorful soups, clay-pot specialties simmering with fresh seafood, and other Chinese classics
50% Off Szechuan-Style Chinese Food at Grand Hot Pot Lounge
Grand Hot Pot Lounge
Szechuan-style dishes include steamed leek dumplings, and three types of hot pot broth and a staggering selection of meats and veggies
Up to 46% Off Chinese Food at House of Chu
House of Chu
Local staple boasts a massive Chinese menu loaded with popular dishes such as peking spareribs, prawns in plum sauce, and mongolian lamb
At Chef's Experience China Bistro, patrons scan a formidable menu of Chinese fare in a dining room expansive enough to house a waterfall and a fig tree. Visitors converse between warmly lit walls of orange and mustard as they prime palates with starters such as chicken lettuce wraps, a trio of delicate fried pancakes enveloping smoked salmon and avocado. In the seafood chow mein, fried noodles do their best to mimic eddies swirling fish, shrimp, and scallops together with seasoned vegetables. A curried blend of hot Singapore-style noodles fresh off the wok cushions shrimp, chicken, vegetables, and egg, and the mango chicken situates simmered mango and vegetables beside morsels of poultry sautéed in mango sauce. Like a really lazy Susan, the restaurant's list of California wines rotates monthly, filling glasses with evolving selections of merlot, cabernet sauvignon, and chardonnay.
Inside an environmentally friendly dining room outfitted with fast-growing bamboo floors and eco-safe paint, patrons sup on sustainable, authentic Chinese dishes made from organically grown ingredients. Intricate lighting fixtures cast patterned shadows over diners as they tuck into aromatic platters of stir-fried smoked pork belly, wok-tossed seafood, or braised tofu prepared from recipes brought over from China 20 years ago and furnished with organic meats and produce from local farms and markets.
Spicy Town's culinary conductors orchestrate a variety of sophisticated and exotic ingredients, and compose an extensive menu of authentic, traditional Sichuan dishes. Dress up customizable hot pots, beginning with a broth base ($3) and adding edible accessories such as tender sliced beef ($5.95), quail egg ($3.50), napa cabbage ($2.95), and any of seven varieties of noodle necklaces, including egg, shrimp won ton, and friendship ($2.95–$3.50). Midday lunch specials silence grumbling bellies with pan-fried duck tossed in chili and ginger ($7.99) or eggplant in a sweet and spicy Sichuan sauce ($7.95), all served with steamed rice and soup. During dinner, taste buds can elect comestibles, such as brown beech mushrooms stir-fried with smoked pork ($12.95), into mouthy office to rewrite flavor policies and outlaw the presence of Legos.
Nestled inside Quickly's in Newark, King of Dumplings showcases sleek decor to parallel a host of authentic Chinese dishes. Blue and gold lights hang from the ceiling by cords almost as thin as the restaurant's hand-pulled chinese noodles. Starters encompass unique ingredients such as crispy lotus roots, as well as popcorn octopus, pork elbow, and 12 types of dumplings. Patrons can also enjoy a host of shrimp, beef, and pork dishes in the glow of the King's flat-screen TVs or order dim-sum pancakes and buns to be delivered to their home or kiddie pool.
Behind the kitchen doors, flaming pans roast orders of meats, seafood, and seasonal vegetables to reflect the culinary traditions of Chinese culture. In addition to the sweet, sour, and savory sauces that coat the dishes' steamed white or brown rice, the cooks can create entrees with enough fiery spice to bring tears to the eyes of a potato. To accompany each meal, the restaurant's bar slides over domestic and imported beers, and glasses of wine from a California-centric list that features fruit-forward reds alongside palate-cooling whites.
After bringing menus to each table, servers ask if anyone would like to sign a waiver. Without endorsing one of these forms, diners can't order the devil's chicken or vegetables, two formidable entrees made with fiery ghost chilies.
On request, chefs can tone down the heat of various entrees, which combine the culinary traditions of India and China. Relying on locally sourced ingredients when possible, cooks prepare each dish for family-style serving, which encourages diners to split piles of poultry with visiting friends or every member of the Channel 5 news team. Though braised beef and sautéed chicken are prominent on the menu, the kitchen also creates vegetarian- and vegan-friendly dishes that rely on the same regional sauces for their piquant flavor.
On one side of the main dining room, red vinyl booths add a splash of color to the restaurant's sleek gray walls and modern décor. The restaurant's bar keeps tables full of libations, including craft beers and glasses of food-friendly wine from winemakers on both sides of the equator and the center of the Earth.
Yan's Garden piques palates with lunch and dinner menus brimming with Mandarin and Cantonese classics crafted using fresh ingredients and no MSG. Warm up meat macerators on crisp vegetarian egg rolls ($4.95) before graduating to the main meal event with large portions of sweet and sour pork ($8.50) or chicken in hot and spicy garlic sauce ($8.50). The Dragon and Phoenix plate flies to tables to slay hunger with a savory synthesis of chicken breast, prawns, bamboo shoots, mushrooms, and vegetables ($10.75), and white wine adds a splash of sophistication and inebriation to the seafood combination's stir-fried fusion of fresh fish, scallops, shrimp, mushrooms, and snow peas ($14.25). Traditionalists favoring fried rice ($6.25–$8.50) or egg foo young ($8.25–$9.50) can find the savory standbys prepared with a choice of pork, chicken, or beef, as braised tofu ($9.25) sizzles to the excitement of both vegetarians and swooning soy beans.
Drawing inspiration and flavors from Chinese cuisine, Uncle Chen Restaurant's chefs dedicate themselves to crafting a menu accessible to virtually any palate or diet. Crispy duck, shredded pork, and tender beef highlight a fair portion of the menu, but the pages also include more than 28 vegetarian-friendly entrees with tofu, vegetables, or housemade rice noodles in the same selection of aromatic sauces. Many of the meals incorporate onion, ginger, or mushrooms for their distinctive and savory flavors, but the chefs can also forge entrees with fiery doses of chili peppers.
The dining room embraces a calm, understated atmosphere with its neutral tones and framed pieces of parchment with Chinese characters. Wall stencils of budding tree branches add a naturalistic touch to the serene ambiance, and a handful of verdant plants provides the restaurant with a hyper-local supply of homemade oxygen.
Since 1980, Chef Peking Restaurant has been a longtime favorite of the Peninsula. Eddie and Shirley Shyy have been running the restaurant for close to 25 years and have now turned over the business to their son Arthur, who will continue the tradition of a family style restaurant, with friendly service and tasty food.
The chefs at Mandarin Gourmet meld the flavors of fresh proteins, seasonal produce, and sauces prepared daily to forge an expansive menu of classic Chinese cuisine. Finely minced shrimp in lettuce cups ($15.95) can be strewn about as tasty confetti at dinner parties, and the mongolian beef massages taste buds with an onslaught of pleasantly spicy flavor ($12.95). Dueling flavors coalesce into one harmonious dish with the eggplant's hot garlic sauce ($9.95) and the sweet and sour pork ($10.95), sating appetites and drafting alliances between rival taste buds. A plate of six potstickers ($8.95) primes palates with meaty or meatless morsels and can be used to lure fire ants into a rival bobsleigh squad’s sled. Diners can ruminate amid Mandarin Gourmet's clean, modern décor, which incorporates radiant wall sconces and traditional Chinese accents into its dining room's upscale attire.
A Time Out San Francisco Critics' choice, Imperial Tea Court provides leaf lovers with access to some of the world's most desirable teas as well as unrivaled expertise in the ways of steepery. Park your carcass in one of its highly regarded teahouses for a 45- to 60-minute primer on the world's most popular beverage and its steamy history, including its medicinal roots in ancient times as an alternative to Tommy John surgery. Pouring hot cups of tea and tepid earfuls of facts, the teahouses' resident sip savants will help guests understand tea's various categories and acquaint them with the traditional Chinese gaiwan, a covered teacup developed for use on turbulent dragon flights and birthday party bounce houses. The tasting includes two samples of your choice of teas, leaving you with a pleasant aftertaste as well as a fully brewed headpot of knowledge with which to douse tea-loving coworkers at the dream factory.
The pot stickers. They’ve been perfected over 30 years by owner James Yuan's brother, who studied Hunan cuisine in Taiwan for 40 years. The dough is thin so they crisp up nicely when fried.
While You’re Waiting: Pick out a crab from the fresh-seafood tank.
Kung pao: A spicy sweet 'n' sour stir-fry with meat, seafood, or veggies. The kick comes from a blend of peppers, chilies, peanuts, garlic, ginger, and soy sauce.
Peking duck: A Bejing delicacy in which cooks pump air between a duck's skin and flesh before covering the bird in honey, hanging in to dry, and roasting it until the skin is crispy. The skin—the centerpiece of the dish—is served with pancakes or steamed buns, and the meat is served afterward.
While You're In the Neighborhood
Before: Shop at the trendy Eden & Eden (560 Jackson Street), which carries new and vintage women's designs.
After: Sip an afterdinner cocktail at Comstock Saloon (155 Columbus Avenue) while enjoying live jazz.
While You’re Waiting: Take a look around for any famous faces. Jackie Chan, Michelle Obama, and House Speaker John Boehner have all dined at R&G.
Bird's-nest soup: a Chinese delicacy made with actual swiftlet nests. The birds attach these nests to cavern walls using saliva, which takes on a gelatinous texture when cooked in soup. Because the nests are hard to harvest, they're one of the world's most expensive foods.
Lychee: a juicy Chinese fruit with creamy white flesh that surrounds a single seed. Because the sweet taste is affected by canning, it is usually served fresh, though it is also sometimes dried.
While You’re in the Neighborhood
Before: Stopp in at Golden Gate Fortune Cookie Factory (56 Ross Alley) to see how two women make 20,000 cookies each day.
After: If R&G's 9:30 p.m. closing time is too early for you, head to nearby Rickhouse (246 Kearney Street) for post-dinner drinks. The bar's open until 2 a.m. every day except Sunday.
Signature Dish: The menu describes them as “deep-fried in batter and sauteed in a spicy garlic sauce,” but that doesn’t explain why San Tung goes through 400 pounds of wings per week. These dry fried chicken wings are so popular that Eater named them one of SF’s iconic meat dishes, proclaiming: “People have been known to wait in line for an hour for a taste of San Tung's dry-fried wings, coated in a sticky-spicy-garlicky glaze with just the right amount of crunch.”
Inside Tip: Prepare yourself for a long wait. But if you’re just here for the wings, pop over next door to San Tung #2. It has an abbreviated menu of just the favorites.
While You’re in the Neighborhood
Before: Release a week’s worth of tension at Relax Feet (1117 Irving Street).
After: Take your wings on a picnic at Golden Gate Park, just one block north.
Since 1989, the chefs at Great Wall Chinese Restaurant have prepared an unexpected menu of authentic Chinese cuisine. The surprise lies along the pages of the menu, where the vast majority of dishes are strictly vegetarian?even those listed as "chicken" contain a faux-meat version. Dotted with little chiles to indicate a fiery level of spiciness, the menu lists favorites such as vegetarian "pork" with spicy garlic sauce, and Szechuan-style mapo tofu.
Henry's Garden Restaurant treats guests to a smorgasbord of Chinese cuisine with a diverse menu full of dishes, including mu shu, curries, stir-fries, and vegetarian feasts. Though the food focuses on Chinese-American and Chinese cooking, patrons also find fragrant curries and spicy Thai-style seafood. Diners pinch their chopsticks over morsels of beef with black mushrooms, twice-cooked pork, and Thai-style vermicelli or dig into family-style dinners of whole peking duck, multicourse kung pao seafood plates, or a single enormous egg roll.
Cuisine Type: Chinese and Vietnamese
Handicap Accessible: No
Number of Tables: 5?10
Alcohol: Beer and wine only
Delivery/Takeout Available: Takeout only
Outdoor Seating: No
The chefs at Chin's Restaurant work from a menu of comforting noodle soups, seafood dishes, chicken and beef entrees, and vegetarian eats. They draw on Chinese, Vietnamese, and Thai cooking traditions to create such dishes as szechuan beef, coconut curry tofu, and a noodle soup brimming with rare and well-done steak, tripe, and beef balls. The chefs also cater parties and jury-duty reunions, serving up banh mi sandwiches and dim sum shumai.
Praised by reviewers from the Contra Costa Times and Diabolo Magazine for its freshness, skillfully assembled flavors, and perfectly cooked seafood and duck, Zen Restaurant has been making a splash since it opened. Chefs are adept at fusing a variety of culinary influences culled from across Asia, resulting in dishes such as Vietnamese shrimp-avocado rolls, Thai red curry sauce, Mongolian beef, Chinese crispy pork, and Singapore noodles. Diners enjoy their food in a warmly lit space, featuring hardwood floors, a bright red accent wall, and contemporary furnishings.