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.
Established in 1991, Moonstar's original location in San Francisco was an upscale restaurant with an elegant and relaxing atmosphere. Now in Daly City, enjoy lively and pleasant surroundings with a menu that offers a broad selection of cuisines.
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.
With the simple motto “excellent Chinese cuisine,” the skilled chefs at Hai Sun Restaurant rev up appetites with an expansive menu, leading off with crispy fried appetizers such as wontons and egg rolls. Across the menu’s pages, entrees flock into categories including lamb, pork, and vegetables alongside seafood morsels such as sautéed scallops and cod. Dishes come laden with a fresh garden medley of veggies of baby corn and snow peas, in spicy ginger, curry, and Sichuan sauce. With pop available by the can or six pack, patrons can enjoy a soda rush without the hassle of going over Niagara Falls in a root-beer barrel.