Taishan Cuisine
San Francisco
Reseñas
Eel clay pot was excellent. More like a fried rice with some crispy rice than a typical clay pot rice that I’m used to. Roast chicken was fun with our server shredding in front of you. It was excellent when it was just shredded, though juices and moisture steamed out over time. Best for groups. The green beans had excellent flavor.
Taishan Cuisine is one of those rare spots in SF that feels both under-the-radar and indispensable. The biggest draw, honestly, is the free corkage—though with the slight catch that you’ll be opening your own bottle. Still, in a city where corkage fees can get out of hand, that alone makes it worth coming back. The real reason to go, though, is the claypots. That’s where the kitchen really shines. The eel in bean sauce claypot is rich and deeply savory, the fish head claypot has that comforting, slow-cooked depth, and even the tofu claypot holds its own with surprising complexity. These are dishes that feel built for lingering over, especially with a good bottle in hand. The atmosphere adds to the appeal—casual, a bit bustling, and perfect for late-night meals. Being open until 3am makes it a go-to when most of the city has already shut down. It’s not trying to be trendy or polished, and that’s exactly why it works.
I came here on good reviews and I was not disappointed. I got the hot and sour soup and the beef and chili oil. The wintermint bao buns hit my sweet tooth and my absolute favorite was the siu mai. Bursting with goodness and full of flavor! Will be back. A neighbor for the chicken and it looked phenomenal.
Incredible food! As a Taishanese, this food is not only authentic but so delicious, one of the best meals i’ve had in SF in a while. Yellow eel rice was phenomenal, crispy, well seasoned. Roasted chicken was juicy and moist. Clam taro soup was hearty and clean tasting. Beancurd morning glory was well cooked and tasty. also got the spicy fish in chili oil which was crisp grass carp, surprisingly fresh and good for a non-cantonese dish. Overall I would come back with my taishanese parents. Don’t be fooled by the unassuming atmosphere and un renovated interior, food is dank!
