Four Kings

The story

Four Kings San Francisco – Michelin Recommended Cantonese Restaurant in Chinatown

Four Kings brings the flavors of Hong Kong to a narrow alley in San Francisco’s Chinatown. Set on Commercial Street, the space is unapologetically loud: 90s Cantopop thumps from the speakers while portraits of Canto celebrities line the walls. It’s a restaurant that knows exactly what it wants to be.

The team behind it, Franky Ho and Michael Long, share a Cantonese heritage and a decade-plus of professional cooking. Ho was named Chef de Cuisine at Mister Jiu’s (a Michelin-starred, James Beard–winning kitchen) at 28. Long cooked at places like Bestia and Son of a Gun before landing in San Francisco. Together, they set out to create a menu of the food they grew up eating – the kind of dishes you’d find tucked under an overpass or down a sidestreet in Hong Kong. Nothing fussy, nothing uptight. Meant to be shared with friends over a tall glass of beer.

That philosophy shows in the cooking. The menu moves from small bites like Hot Mustard Jellyfish Salad and Chili Crisp Pighead to grilled items like Xinjiang Lamb Skewers and Sacha Grilled Corn. Larger plates include a Hong Kong Black Peppered Steak ($58) and Fried Squab ($45). Rice and noodle dishes – Claypot Rice with Chinese Sausages and Bacon, Pork Chop Rice with Tomato Egg – are comforting and direct. A section of seafood offers Scallop Vermicelli, XO Escargot with Milkbread, and Black Bean Mussels. Dessert is simple: Red Bean Shaved Ice, Mango Pudding, or Pluot Hot Silken Tofu.

The drink list leans into sake and shochu, with thoughtful selections and short descriptions. There are also highballs (Huckleberry “Umeshu,” Osmanthus Lemon), beers including Tsingtao, and a small wine list by glass or bottle.

The restaurant earned a Michelin Recommended nod in 2025, fitting into a run of accolades that include spots on The New York Times’ America’s Best Restaurants and Esquire’s Best New Restaurants in America. The San Francisco Chronicle called it “our most fun restaurant on our Top 100 list.”

Four Kings is walk-in friendly – bar seats are set aside for those without reservations. It’s cashless, takes no takeout or delivery, and keeps things straightforward. Thursday through Sunday, 5:30 to 11pm. The music is loud, the food is bold, and there’s no pretense. Just Cantonese cooking that tastes like memory.