Openings
- Chef Chen’s Chinese Cuisine (Fairfield) the pork hock and the “West Szechuan Style Fish Filet in Chicken Broth” suggest the chef worked at Albany’s China Village or one of its 680 corridor descendants. The focus is Sichuan, and unlike some of those other restaurants, Shandong/Korean Chinese dishes don’t have a notable presence.
- Chuan Xiang (Newark) Sichuan/Hunan
- More a note than something for the Original Post, I spotted “cumin spiced lamb biang biang noodles” while dining at Quail and Crane, the restaurant at SFO’s Grand Hyatt. It listed as components “house-made noodles | soy sauce | black vinegar sichuan peppercorn.” Nine years ago, there were only about ten SFBA restaurants that had biang biang noodles.
- YGF Malatang opens their 4th SFBA location in Dublin
Closures
- NooBowl (San Jose). The Westfield SF one remains.
- Liu’s HotPot (Sunnyvale)
- I realized via @theluketsai’s article Some of the Bay Area’s Best Garlic Butter Crab Is Served in San Bruno After Midnight that A One Kitchen now has a southeast Asian focus. I had visited the San Bruno restaurant a couple of times in 2018, when it was Sichuan + Vietnamese + etc.
