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Like, oh my gosh. Mariah Carey and Nick Cannon, married! Thats a shocker. A Chinese restaurant with sterile walls and a fish tank with hints of swamp environment. Not a shocker. As promised, I am a fair writer. Restaurants that deserve credit gets tons of blessing, and ones that are not up to par, deserve the needed spanking. My goal is to save your money/time/indisgestion from horrible restaurants.

Craving fried salt and pepper spare ribs, I wanted to eat at some value Chinese restaurant. My mom’s hair cutter recommended Yan Yan on Judah St. in the Sunset district. Walking through the doorway, a seafood, no I meant a mud tank filled with seafood greeted me. Arriving at 6pm, we were the first diners. Like a ghost town, I was surprised this dilapidated restaurant had survived the times. Our waiter, a college looking young man, lacked any kind of service skills. He looked as if the owner went to the local community college, used a megaphone and yelled “anybody want to be a waiter. hurlie up!” With his over sized white shirt, he took our order. He lacked prescence and did not have any personal skills. He reminded me of a chicken who just hatched into this word. Getting a sticky feeling from the filthy floors and walls, my only hope was the food.

Food.
The salt and pepper spare ribs were under flavored. Great salt and pepper needs to be cooked the right way. Pork is flash fried in sizzling oil at high temperature. In Chinese cooking, its called “wok-air.” Chilli bits are then tossed with salt and pepper mix. Dam it. Just mix it thoroughly. Our Westlake soup was simple flat in taste. The oyster based soup were showered with chives and mushroom. The beef and vegetable gave me a hint of hope. Nevertheless, the beef was though in texture. A breathe of light was the squad. Small bird fried. The result was a crispy skin with moist meat. For three, we spend $40 including tax and tip.

Consultant hat.
Biggest tip. Read a hospitality book. The basics were not even met. With over 5,000 restaurants in San Francisco, bring your “A” game or go home and watch the Food Network. First tip, play some music. Lacking customers already, play some soft jazz to mask the already torn down place. Clean your dam mud tank. It is the first thing people see but the thing most people remember. Take a walk to Koi Palace, owner Willy spent thousands of dollars on his priceless fish tank. Cantonese seafood restaurants are measured by their prized possessions, the ability to serve fresh seafood. Avoid this place.

Instead, for value Chinese food with a high ceiling and neighborhood prices, try
New Hing Lung on Noriega. I have met the owner Larry. It is a mom ‘n pop restaurant but it gives patrons service and a few smiles.

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Try:
New Hing Lung
1556 Noriega Street
(between 22nd Ave & 23rd Ave)
San Francisco, CA 94122
(415) 661-8860
Avoi:
Yan Yan Seafood Restaurant
2241 Judah Street
San Francisco, CA 94122