America’s Best Chinese Restaurants Part 7: Koi Palace

Editor
This Daly City, California gem sends its staff to Asia to learn dining trends

Photo Modified: Flickr/ Stu Spivack/ CCBY-SA 4.0

The menu is full of dishes you won't find elsewhere.

This is part four in a series revealing America’s best Chinese restaurants. Find part one herepart two here, and part three here, part four here, part five here, and part six here, and stay tuned for the complete ranking.

The secret to this perpetually-crowded Hong Kong-style restaurant’s success? Sending their staff to Asia on occasion to learn about the newest dining trends and then incorporating them into the menu. This sprawling Daly City, California restaurant/ event space opened in 1996 and has been one of the Bay Area’s top Chinese spots since Day one. World-class dim sum is the name of the game during lunchtime, but once dinner rolls around it becomes a seafood destination, with entire menu sections dedicated to abalone, crab, shrimp, and lobster. While these preparations are spot-on authentic, there’s plenty of room to be daring: goose intestine chow fun, anyone? We’ll stick with the whole suckling pig, selling for $190, or their legendary Shanghai crab dumplings.

Related Links
America’s Best Chinese Restaurants Part 1: Xi’an Famous FoodsAmerica’s Best Chinese Restaurants Part 2: Grand SichuanAmerica’s Best Chinese Restaurants, Part 3: Peter Chang’s China CaféAmerica’s Best Chinese Restaurants Part 4: Yank SingAmerica’s Best Chinese Restaurants Part 5: Mission Chinese