The San Francisco Chronicle published its Top 100 restaurants list Monday night, and the big winner was Chinatown hotspot Four Kings.
Last year, Four Kings finished No. 2. This year, critics MacKenzie Chung Fegan and Cesar Hernandez say the modern Cantonese restaurant is better than ever, with its creative, must-try dishes like mapo tofu spaghetti, Sichuan cabbage showered in scallion dust and XO escargot with milk bread.
Watch the above video for a look at what makes Four Kings special, from what inspires chefs Franky Ho and Mike Long to its ’90s Canto-pop soundtrack. “It may not be traditional Cantonese, like exactly the way you expect it to be, and I think that’s OK,” said co-owner Lucy Li. “We’re allowed to venture a little bit off what is traditionally done.”