Henry's Hunan Restaurant
Chinese restaurant · Noe Valley
1708 Church St, San Francisco, CA 94131
Highlights
Hunan specialties, Diana's meat pie, onion cakes, & friendly service
Hunan specialties, Diana's meat pie, onion cakes, & friendly service
"Henry’s Hunan is the poster child for dinners that require zero to little effort, and where you’ll spend under $20 per person (and definitely have leftovers). Coming here for their range of homestyle Hunan specialties, like scallops in black bean sauce and shredded pork with mushrooms and egg, will quickly become a part of your weekly self-care routine. Order their signature onion cakes, which are flaky and golden-brown, for the table." - lani conway, ricky rodriguez, julia chen 1
"A longtime San Francisco family-owned mainstay whose ownership by the family of Mackenzie Chung Fegan was noted as she won the Emerging Voice award." - Paolo Bicchieri
"Hunan specialties are, predictably, the headliner at Henry’s Hunan, a Noe Valley spot that’s been around in one form or another at multiple locations throughout the city for 50 years. This quiet outpost (the Yerba Buena one is still run by Henry’s grandson) is where to go for flaky onion pancakes, scallops in black bean sauce, and shredded pork with mushrooms and egg—the portions are big enough to feed a clan of voracious bear cubs." - julia chen 1, patrick wong, ricky rodriguez
"The onion pancake at this Noe Valley spot is an even golden brown throughout, like it’s pretending to be an influencer with a bronzer partnership. There are fewer layers than other scallion pancakes on this guide, and a milder onion flavor, but it’s still a bubbly stunner. And when you sink your teeth in, you’ll still get a satisfying yet airy crunch. Starting off with a round or two of these for the table is a move we always endorse." - julia chen 1, ricky rodriguez
"Henry’s Hunan has been around in some form or another since 1974, and we’ll gladly continue to devour their Hunan specialties well into the next few decades. The Noe Valley restaurant nails the art of the sweet and spicy slow burn. Diners who greet staff by name sit up at the bar and dig into platters of bouncy shrimp, scallops, and chicken coated in chili flakes, while families and friends at bigger tables pass around umami-soaked stir-fries in hot bean sauce. Next time you’re in need of a filling dinner that requires little effort other than putting on shoes, this is where to go. " - julia chen 1, lani conway, ricky rodriguez
