According to the San Francisco Chronicle, Chef James Yeun Leong Parry of the three-Michelin-star concept Benu is debuting a new eatery in Hayes Valley, Happy Crane.
Coming to 451 Gough Street, the modern Cantonese restaurant will land near popular dining establishments such as Ebb & Flow, Elephant Sushi, and Teakwood.
“I love har gow and shumai as much as anyone, but everywhere does that. Can we do something more interesting and playful?” Parry tells the Journal. He adds, “I don’t want it to feel like we’re taking ourselves too seriously.”
On the menu, locals can expect to find “inventive spins on dim sum, such as fried eggplant stuffed with scallop farce, finished with a Worcestershire sauce reduction and crowned with uni,” according to the Journal. “Or, a radish cake that’s steamed with dried scallops, shiitake mushrooms and rendered housemade chorizo, then pan-seared in the sausage fat.”
“Given my background, people are going to be expecting creative or contemporary approaches. But equally important for me is bettering the standard of the basics,” Parry shares.
An opening date has not been announced yet, so stay tuned for updates.
