Four Kings
A loud, joyful Cantonese spot tucked into a Chinatown alley, where Mister Jiu's alumni cook Hong Kong nostalgia to a soundtrack of 90s Cantopop and the fried squab steals every table.
Four Kings sits on Commercial Street between Grant and Kearny, a small room plastered with Canto celebrity posters and run by chefs Franky Ho and Mike Long, who met cooking at Mister Jiu's. The menu reads like a Hong Kong childhood remixed: mapo spaghetti, corn cheese hot link fried rice, XO escargot with milkbread and a crackling fried squab that anchors the table. It opened in 2024 and quickly collected national honors, including Esquire's restaurant of the year and a spot on the New York Times list of America's best restaurants. Book on OpenTable three weeks out at noon, or try your luck at the bar.
A rowdy dinner with friends













