One of the most welcome bits of news I’ve read here was word that burned-down Happy Bakery on Ocean had been reborn as Ming Kee on Irving Street. Now that I’ve had the chance to stop by there twice, I thought I’d start a new thread that continues from here.
So far I’ve had the Cantonese roast duck, salt-blanched chicken feet, and gui fei gai and they’re the same and as good in the new venue. I’d made the error of trying to stop in after 8pm when the case was empty. No roast duck that I wanted but this made me buy the gui fei gai (empress chicken), the only thing left, and I’m glad I revisited it.
Here's the photo of the chicken feet, alongside a pile of denuded bones spit out Chinese grandpa style.
(Just to skeeve out Sara Deseran who recently ate chicken feet for the first time. http://www.modernluxury.com/san-franc... )
Closing time is 9pm, and there were a few customers seated at tables. In this new incarnation, Ming Kee does offer a more extended menu. But the majority of business seems to be the line-up for meats to go. On my mid-afternoon, week day stop, the line spilled out the door onto the sidewalk.
This old post on Happy Bakery discusses what to order.
Various friends have asked whether the staff are as dour as before. So far, there may be a honeymoon effect in that while there are still scowls and few smiles, at least I’ve not heard any employees screaming at each other. Or maybe there’s a more solid door to the kitchen to muffle the sound.
TastingTable and SF Weekly have reported on the opening as well. Perhaps more non-Chinese clientele dropping in has toned down public display of staff feuds.
I’ll note that Anna Roth’s review steals Ruth Lafler’s description of the ginger-scallion condiment as Chinese chimichurri.
Ming Kee Inc.
Hong Kong Style B-B-Q
2191 Irving St (between 22 & 23 Ave.)
San Francisco, CA 94122
Open 7 days a week
9am to 9pm
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