A new culinary destination has emerged in San Francisco, as Chef James Yeun Leong Parry officially opened the doors to The Happy Crane in the vibrant Hayes Valley neighborhood. This modern Chinese restaurant aims to redefine traditional Chinese cuisine by merging authentic flavors with contemporary techniques, while also incorporating seasonal ingredients sourced from California.
Bridging Cultures Through Cuisine
The Happy Crane reflects Chef James’s dual heritage, blending Chinese symbolism with the charm of classic English pubs. In Chinese culture, the crane symbolizes wisdom and longevity, an apt representation for a restaurant that aspires to offer a thoughtful dining experience. Chef Parry expressed his enthusiasm, stating, “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.” He emphasizes that The Happy Crane is a direct reflection of his heritage, culinary training, and love for his city.
Upon entering, guests are greeted by two solid stone dragon statues, gifts from the chef’s uncle in China. These statues, representing one of the nine sons of the dragon, are traditionally placed at entrances to bestow protection and prosperity. The decor artfully balances bold textures with minimalist details, creating an atmosphere that honors tradition while embracing modernity.
The restaurant accommodates 76 guests, including a semi-private dining area designed for intimate gatherings of up to 12 people. The Happy Crane operates from Tuesday to Saturday, with dinner service from 17:00 to 21:00 at 451 Gough Street, San Francisco.
A Curated Culinary Journey
The menu at The Happy Crane is organized into small, medium, and large plates, showcasing a blend of creativity and culinary tradition. Notable offerings include the Firecracker Shrimp, served with nori, shiso, and mala glaze at $9 per piece, and the Uni Scallop Pancake, featuring eggplant and Worcestershire glaze priced at $11 per piece.
Specialty dishes include the Crab Rice Roll, a fresh milled rice roll accompanied by shaoxing crab butter at $33, and the Brent Wolfe Quail, featuring Sichuan salt and salted turnip at $40. A standout option is the Charcoal “Siu Yuk” Pork Belly, served with miso hot mustard and priced at $42. For those seeking a comprehensive experience, the “Happy As A Crane” multi-course tasting menu is available for $120 per person.
The cocktail menu is designed to enhance the dining experience, featuring illustrations by Chef James’s sister, Yolande Parry, which add a layer of storytelling to the offerings. The cocktail menu draws inspiration from the ancient Chinese mythological text, Classics of Mountain and Seas, enriching the overall narrative of The Happy Crane. Signature drinks include the Rosy Dawn, combining coconut-fig leaf-rhubarb cordial, gin, cherry liqueur, and jasmine for $17, and The Happy Crane Gimlet, which features sakura tea, kabosu and sudachi cordial, gin, dried tangerine peel bitters, and an absinthe mist for $18.
The wine program is thoughtfully curated, featuring a mix of old- and new-world selections, with an emphasis on Champagne, complemented by dry German Rieslings and a selection of Burgundy wines.
The Happy Crane brings a fresh, dynamic approach to modern Chinese cuisine in San Francisco, inviting both locals and visitors to explore a menu that celebrates the rich tapestry of flavors and traditions. With its unique blend of storytelling and culinary art, The Happy Crane is poised to become a beloved addition to the city’s diverse dining scene.
