Four Kings is a popular pop-up turned permanent restaurant in San Francisco's Chinatown, offering a nostalgic taste of Hong Kong and Cantonese cuisine. Led by experienced chefs Franky Ho and Michael Long, the menu features dishes like fried squab, honey walnut shrimp toast, XO butter escargot, and black bean mussels, all inspired by the flavors of their childhoods. With a laid-back and unpretentious atmosphere, Four Kings invites guests to enjoy their flavorful creations alongside friends or foes, accompanied by a tall glass of beer.

Franky Ho, a Chef de Cuisine at a Michelin Star and James Beard winning Chinese restaurant, brings his extensive knowledge of Chinese cuisine to the table, while Michael Long, a former mechanical engineering graduate, pursued his passion for cooking and gained experience in renowned establishments across Los Angeles and San Francisco. Together, they have created a menu that evokes fond memories of street food enjoyed in Hong Kong, providing a unique dining experience that combines culinary expertise with a touch of nostalgia.

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