The up-and-coming Canto nostalgia pop-up known as Four Kings has finally set down roots in San Francisco’s Chinatown. According to SF Eater, the establishment led by chefs Franky Ho and Mike Long, alongside their partners Millie Boonkokua and Lucy Li, is launching at its permanent location at 710 Commercial Street on Thursday, March 14.
"Now we get to decide the kitchen that we want," Long remarked on the autonomy the new space offers them. The team, which has colloquially been named the "wok master" will introduce new wok-fried dishes such as flat-iron chow fun, alongside other innovations like skewers and clay pot dishes. They are also committing to a broader offering of vegetable dishes, a noted absence in their past menus, Eater reported.
The interior of Four Kings adds meaningful nostalgia to the dining experience, showcasing vintage posters and vinyl albums that reflect ‘90s and early 2000s Hong Kong pop culture. Diners can expect to be greeted with free bites of roasted peanuts and smashed cucumbers, and the restaurant not only promises to serve creative dishes but also plans to offer specialty items during peak seasons.
The restaurant, announced on Instagram, is ideally situated between Kearny and Grant in Chinatown, and symbolizes a full-circle moment for Ho who grew up in the neighborhood. SF Eater highlighted the significance of the location for the culinary team, especially Ho, who holds fond memories of his upbringing in the area. According to the SF Examiner, the restaurant's opening also aligns with the Year of the Dragon, an especially lucky sign for Long who links it to both his family and his professional journey.
While delays and remodeling challenges created setbacks in Four Kings' debut, Long and his team promise a curated experience of Hong Kong-inspired fare. Reflecting a sense of communal perseverance, the restaurant intends to contribute to the revival of North America's oldest Chinatown, post-pandemic. The culturally rich menu is set to feature creative twists on traditional dishes such as squab prepared with meticulous care and inventively reimagined black-bean clams.
The culinary venture, which once explored diverse locales as a pop-up, is seen as a beacon of the neighborhood's resilience. With the Four Kings debut fast approaching, expectations are high, and patrons eager to experience this novel blend of Hong Kong flavor and San Francisco ingenuity won't have to wait much longer. The restaurant will be open from Thursday through Monday, from 6 p.m. to 11 p.m., starting March 14.
