America’s Best Chinese Restaurants Part 7: Koi Palace
This is part four in a series revealing America’s best Chinese restaurants. Find part one here, part 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.