Nestled on Ocean Avenue, Ming Kee is more than just another restaurant – it’s a delicious time machine preserving the soul of Cantonese barbecue in San Francisco.

Head chef Da Ming Chen, a 62-year-old culinary maestro, has been slicing soy sauce chicken, roast duck, and char siu with ninja-like precision for nearly three decades. While most restaurants chase trendy food fads, Ming Kee remains gloriously unchanged, stubbornly committed to recipes that haven’t shifted in decades.

A Culinary Legacy Under Threat

The restaurant represents something deeper than just mouth-watering meat: it’s a cultural touchstone for San Francisco’s Chinese American community. With fewer young chefs willing to master these complex traditional techniques, places like Ming Kee are becoming increasingly rare. Chen understands this existential challenge, noting how many Cantonese barbecue shops have shuttered in recent years.

Authentic Flavor, Working-Class Prices

Despite facing pandemic challenges and Trump-era tariffs that doubled ingredient costs, Chen refuses to compromise. He keeps prices affordable, knowing his core customers are working-class folks who need a filling, delicious meal. Construction crews regularly line up, testament to Ming Kee’s reputation for quality and value.

Resisting the Tech Disruption

In a city obsessed with tech solutions, Ming Kee proudly refuses to use delivery platforms like Uber Eats. Chen believes scaling up would compromise the meticulousness that makes their barbecue exceptional. It’s a radical stance in an era of constant optimization – and honestly, we’re here for it.

As Chen approaches retirement, he remains committed to keeping this culinary tradition alive, one perfectly roasted duck at a time.