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Restaurant Reviews for Chinese

posted on September 29, 2017
Mister Jiu’s
review by Barbara Haimes

Chef Brandon Jew transforms flavors and textures you may have encountered before at a Chinese restaurant into singular dishes, like an ethereal, silken crab custard topped with crabmeat and accented with a few shavings of pickled carrot. Mister Jiu’s wine director, ...Read the full review

posted on September 29, 2017
Liholiho Yacht Club
review by Barbara Haimes

Chef Ravi Kapur, from Hawaii via Boulevard and Prospect, works magic in the open kitchen at Liholiho, turning out umami-rich dishes like tongue, kimchi and pickles in a poppy seed–encrusted bun, or beef carpaccio and crispy fried oysters. They sing with ...Read the full review

posted on September 29, 2017
Great China
review by B.H.

For 30 years, Great China has been the Berkeley destination for Peking duck and top-notch northern Chinese cuisine. The secret was always that the cramped restaurant had a solid wine list if you knew whom to ask. After a fire gutted the restaurant ...Read the full review

posted on April 16, 2017
Vic Asia
review by Ben Canaider

This Chinesesque restaurant sits just between the CBD and the Bay, in refined Albert Park. Run in a very handson manner by vinophile Ken Yuen, the tastefully decorated, long, thin dining room is never without at least a couple of winemakers, wine salespeople, wine importers, wine auctioneers or wine ...Read the full review

posted on July 7, 2016
review by John Szabo, MS

Newcomer DaiLo might best be described as a Chinese bistro. Chef Nick “Ninja” Liu draws on the dishes of his Hakka ancestors, building them out from local and sustainable ingredients and French techniques, and augmenting them with his own flair. Creations like Mongolian grilled lamb neck with sambal pickle, ...Read the full review

posted on April 12, 2016
Mission Chinese
review by Caitlin Griffith

The new version of Mission Chinese brings two new benefits: more space, and better drinks. You may still need to wait for a seat, but once inside the bi-level, banquet hall–inspired Chinatown space, you can cool your heels at the bar with a juicy sour cider from Spain ...Read the full review

posted on April 11, 2016
Hop Alley
review by Natalie Fackelmayer

On any given night, chefs and bartenders and owners of tiny wine shops sit elbow to elbow at Hop Alley’s bar. They are ordering cocktails from a list that celebrates the Chinese zodiac, like the Rabbit 5 A.D., with Tequila, pineapple and celery, flavors that prepare for the ...Read the full review