Chef James Yeun Leong Parry has officially opened The Happy Crane, a modern Chinese restaurant in San Francisco’s Hayes Valley. The restaurant blends authentic Chinese flavors with contemporary technique, incorporating seasonal California ingredients.
Highlights
- Chinese restaurant The Happy Crane is now open in Hayes Valley.
- The menu offers a multi-course tasting experience curated by Chef James Yeun Leong Parry.
- The bar menu will feature illustrations to set the cocktail menu up for the restaurant’s broader narrative.
The Happy Crane Brings Modern Chinese Cuisine to Hayes Valley
The Happy Crane reflects Chef James’s dual heritage, blending elements of Chinese symbolism with the charm of traditional English pubs. In Chinese culture, the crane is a symbol of wisdom and longevity. It also offers a subtle nod to the whimsical, storybook-style names often found in traditional English pubs.
“Opening my first restaurant is a dream that’s been years in the making, and I couldn’t imagine a better place than San Francisco to do it. The Happy Crane is a direct reflection of my heritage, my training, and my love for the city I call home,” said Chef James Yeun Leong Parry, Chef and owner.
“I’m incredibly proud to be part of a new wave of Chinese restaurants that are rethinking how this cuisine is experienced,” he added. Guests are greeted by two solid stone dragon statues at the entrance, gifts from the chef’s uncle in China.
These statues represent one of the nine sons of the dragon, traditionally placed at entrances to bring protection and prosperity. The decor blends bold, dramatic textures with light, minimalist details, reflecting a balance of tradition and modernity.
The eatery seats 76 guests, with a semi-private dining offering an intimate setup for 12.
- When: Tuesday through Saturday from 5:00PM – 9:00PM
- Where: 451 Gough Street, San Francisco
A Multi-Course Tasting Experience
The Happy Crane’s menu is divided into small, medium, and large plates, offering a blend of creativity and tradition.
Some of the highlights include Firecracker Shrimp made with nori, shiso, and mala glaze at $9 per piece, and Uni Scallop Pancake that has eggplant and worcestershire glaze at $11 per piece.
Specials include Crab Rice Roll, which is a fresh milled rice roll with shaoxing crab butter at $33, and Brent Wolfe Quail, a Sichuan salt and salted turnip at $40.
Guests can also enjoy Charcoal “Siu Yuk” Pork Belly with miso hot mustard, choisum, tomato relish at $42, Peking Duck & Condiments, house pancakes and condiments at $110. The restaurant also offers a “Happy As A Crane” menu for guests to enjoy a multi-course tasting experience at $120 per person.
Storytelling in the Cocktail Menu
Blending Chinese heritage with international flair, The Happy Crane’s bar program is crafted to enhance and complement the food menu. The menu features custom-made illustrations by Chef James’ sister, Yolande Parry, to add a layer of storytelling.
Inspired by Classics of Mountain and Seas, an ancient Chinese mythological text, the illustrations help weave the cocktail menu into the restaurant’s larger storytelling concept.
Some highlights from the menu include Rosy Dawn, which has coconut-fig leaf-rhubarb cordial, gin, cherry liqueur, jasmine at $17, The Happy Crane Gimlet with a mix of sakura tea, kabosu & sudachi cordial, gin, dried tangerine peel bitters, and absinthe mist at $18.
Designed to complement the cuisine, the wine program features a curated mix of old- and new-world selections. Champagne takes center stage, supported by dry German Rieslings and a thoughtful selection of Burgundy wines.
Blending storytelling with modern Chinese cuisine, The Happy Crane brings a fresh, thoughtful approach to San Francisco’s dining scene.
