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Hong Kong Clay Pot City - SFCCLS #5


Restaurants & Bars 17

Hong Kong Clay Pot City - SFCCLS #5

Melanie Wong | Apr 10, 2004 07:40 PM

On Good Friday, 19 ‘hounds climbed the flight of stairs to find out what’s cooking at Hong Kong Clay Pot City. This is a spot I’ve walked past many times, ignoring the young women on the street who hand out menus and beckon you in, assuming it was a tourist trap. Yet, with the rec linked below from Jason, we decided to give it a whirl for the lunch series. I believe it was a first visit for all of us.

We ordered the $88 set menu for 8 people, plus one ala carte dish for each of the two tables. These family-style menus (wo choy), starting at $28.80 and up, are translated, more or less, into English here making them accessible for all. There were a few recent changes that didn’t make it into the English version that our server neglected to mention in advance, but they were equivalent value. The set menu included:

Dried scallop soup
Sauteed squid and prawn with celery
Combination seafood and tofu clay pot
Poached yellow-crowned chicken (wong mo gai) with ginger sauce
Casserole of Chinese-style duck with dried tofu skin
Sauteed pork chops with onions
Fresh crab meat with choi sum and gai lan
Double Lobsters with ginger and scallions
Pan-fried flounder
Sweet red bean soup dessert

I had wanted to try the frog leg clay pot as our extra dish, but they were out of frog. Alexandra Singer seemed disappointed that I skipped over the duck tongues (three different preparations on the menu!) to order the Pork meat and salted fish steamed with jasmine rice in clay pot ($17.95 large size). However, Curtis’ uncle arrived as I was discussing this with our waiter, and when I asked whether this would be okay with him, he said, “

This last dish turned out to be my favorite of the meal. A thick patty of chopped fatty pork studded with whole shrimp and topped with slices of salt fish and Chinese mustard greens (gai choi) crowned a pot of jasmine rice. When the lid was first removed, Curtis and I both thought some dried shrimp had been mixed in. The addition of the whole non-dried shrimp was a new twist that would have been even better if not IQF-treated with that peculiar wet texture. Our waiter whipped out a pair of shears and cut up the meat cake into manageable wedges. With more starch added, the pork was smoother and a bit more rubbery than the other examples we’ve had. Very tasty, especially with the addition of the seasoned soy sauce to the rice.

Our total tab came to $15 per person, including tax and tip, plus the sodas. We also left a tip for, collecting $60 to help support the site that brought us together.

Hounds – more comments, please!

Hong Kong Clay Pot City Restaurant (Upstairs)
960 Grant Avenue (near Jackson St.)
San Francisco, CA
Mon-Thurs, 11am-9pm
Fri-Sunday, 11am-9:30am


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