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Restaurants & Bars 3

Mon Kiang Reinvention

felice | Jun 1, 200507:23 PM

There was a thread last November about the reinvented Mon Kiang on Broadway between Stockton and Grant. (see post below)

Because the service at Hing Lung and New Moon were often sub-par, I decided to take my business over to Mon Kiang. So far, I've eaten a lot of their char sui pork. But last weekend, I saw for the first time that they had salt-baked chicken and 5-spice beef (this is what I call it, but I have no idea what the world calls it). I'm not sure if I was just blind before or if these are new offerings. The chicken was sitting in the window in bags underneath the hanging stuff. The beef was in a warming tray and each were the size of large grapefruits. I will try these soon and report back. They have a lot more types of prepared food (the stuff sitting in warming trays) than most of the bbq places, and their offerings are slightly different (no chicken wings, which is too bad).

What I like about the new Mon Kiang is:
1) They slice my char sui pork very thin. This takes a minute, but I prefer to have it thin rather than thick.
2) There are women at the counter who are nice and speak English and Mandarin, instead of the Cantonese guys who yell at me.
3) They wash their hands a lot, three times in the course of getting my order together. Although I've never gotten sick from any of the chinese bbq places, it just makes me feel better.


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