UrbanDaddy is a free exclusive email magazine devoted to keeping you in the know.

San Francisco Home > Food > Showtime

Published November 28, 2012

Three Things to Know About M.Y. China

Yan Can Cook. Crazy show. The slicing. The dicing. The... catchphrases. (“If Yan can cook, so can you!”)

Well, the man behind it—that’d be Martin Yan—is opening his first stateside restaurant on Monday. It’s called M.Y. China, and here’s what you need to know...

Part of the bar came from a Chinese monastery.
It’s a century old and weighs 1,800 pounds—good thing you only have to drink from it, not lift it. The spicy, tequila-based Fire in the Wok should help you take the holiday edge off. It’s what the monks would’ve wanted for you.

They’ve hired a world-champion noodle puller.
His name is Yong Dong Wu, but you can call him Tony. He’s the first chef to pull 16,000 noodles in two minutes with his bare hands. (He can also do it blindfolded. And yes, this is a thing.) There’ll be spontaneous noodle-pulling performances, Cirque du Soleil–style. Handy in case conversation with your date gets slow.

The best seats in the house are closest to the fire.
There are three live-fire wok stations that face out for your viewing pleasure. Grab seats at the chef’s counter, and only a slim glass partition separates you from many, many BTUs.

Watch your eyebrows.
  • July 21, 2014

    Trading Up

    Trading Up
    A Handsome Post-Work Hangout in the Mission

  • July 14, 2014

    Keeping a Loló Profile

    Keeping a Loló Profile
    A Ceviche-Focused Mexican Joint on 22nd

  • July 11, 2014

    The Monsieur Thing

    The Monsieur Thing
    An Esteemed Late-Night French Spot in Hayes Valley

  • July 09, 2014

    Shake Wait

    Shake Wait
    An Inviting Mediterranean Spot by Lake Merritt

  • July 01, 2014

    Just Caus’

    Just Caus’
    Your New Dinner-and-a-Movie Play in the Marina