Where Hong Kong Memories Meet Modern Chinese Cooking

Four Kings brings the flavours and easy familiarity of Hong Kong neighbourhood dining to San Francisco Chinatown. Founded by chefs Franky Ho and Mike Long, together with partners Millie Boonkokua and Lucy Li, it began as a pop-up before opening its intimate restaurant in 2024.

Hong Kong cafés, dai pai dongs and family meals provide the inspiration. The compact dining room captures something of their conviviality, with shared plates and lively conversation central to the evening. Seats are limited and demand is strong, so reservations are worth planning ahead.

The chefs draw on familiar Cantonese flavours while giving themselves room to experiment. Their cooking has humour and personality, supported by a serious command of technique. It feels personal: food shaped by the meals they remember and the way they want to cook today.

Selected for the 2026 Elite 12 UNITED STATES, Four Kings shows how Cantonese cooking continues to develop in America. The Fried Squab is a standout, with glass-crisp skin and tender meat that reveal careful preparation and precise timing. Its appeal is immediate, while the skill behind it owes much to classic Cantonese cooking.

Four Kings gives Hong Kong food memories a new home and a distinctly San Francisco personality. The pleasure of gathering, sharing and eating well remains at the heart of it.