The Happy Crane in San Francisco Melds Seasonal Bay Area Ingredients with Modern Cantonese Cuisine | Eater SF

"Chef James Yeun Leong Parry’s intense Michelin-starred resume spanning Hong Kong, Japan, and the United States informs the refined but not over-the-top modern Cantonese dishes at his first solo restaurant. A lot of work goes into the XO sauce — it takes five or six days to come together — so I recommend ordering anything that highlights it, like the XO Little Fry King. Fans of sesame balls and/or Ferrer Rocher should get the Mochi Rocher, a playful hybrid served freshly fried with a chopped hazelnut exterior and a molten dark chocolate ganache inside. If you’d rather leave your meal to the team, the “Happy as a crane” option runs $120 per person and requires the entire table to participate. The crowd spans dates, friend groups, and adults dining with their parents; it isn’t quite child-friendly for kids who prefer dino nuggets, though noise levels shouldn’t be too excessive for babies. Don’t miss the drinks menu art — Parry’s sister illustrated it with Chinese mythology–inspired drawings based on the Classic of Mountains and Seas." - Dianne de Guzman