Easily one of the hottest restaurants that opened last year in San Francisco was The Happy Crane, a modern Chinese restaurant.
The restaurant took over the old Monsieur Benjamin location so visiting was bittersweet. It felt strange walking into a space that used to be my workplace and seeing it completely transformed. Since opening last year, reservations have been hard to come by but if you set a notification for cancellations, you’ll most likely snag a last minute reservation. That’s exactly how I got mine.
I know a handful of people who have dined here and all have said similar things about the smaller portions and higher prices which honestly isn’t a unique experience in the city. The menu is divided into small, medium, and large plates, and we ordered a range from each category.
Mocktail.
I can’t recall the exact mocktail I ordered but as unassuming as it looked, it was really flavorful.
Doupi Tofu Salad (7.5/10).
A nice cold appetizer of tofu skin dressed in a roasted red bell pepper sauce with sakura shrimp. I loved the texture of the tofu skin and the concept of the dish but I wanted a little more oomph in the flavor.
Ginger Scallon Scallop (8.5/10).
This was easily one of my favorite dishes of the night. The raw scallops were fresh and sweet, swimming in a heavenly ginger scallion oil and topped with scalded chives, crunchy jicama, and salted radish.
Firecracker Shrimp (8/10).
One of their signature dishes were the crispy shrimp wrapped in nori, deep fried, and seasoned with shiso and mala (a Chinese seasoning of Sichuan peppercorn and chili).
Golden Coin (8.5/10).
Another favorite of the night were their house baos topped with coppa and chicken liver mousse. Unctuous and rich.
XO Little Fry King (7.5/10).
A stir fry filled with abalone, bay shrimp, scallop, sweet peppers, chives, and cashews. The seafood was cooked nicely overall but I still felt like something was missing.
Char Siu Iberico Pork Jowl with Scallion Rice (8/10).
While the flavors weren’t anything particularly new, the iberico pork jowl itself was super delicious. It had a nice char on the outside while staying juicy inside. I especially loved the thin slices of Asian pear compressed in ginger and lime which brightened up the dish.
Mochi Rocher (6/10).
This was the weakest dish of the night. I loved the concept of a mochi rocher inspired by a Ferrero Rocher but the flavor felt one dimensional. The filling was cinnamon chocolate and the hazelnuts were studded on the outside but something was missing.
Overall dinner at The Happy Crane was a solid experience with a few standout dishes that I’d happily order again especially the ginger scallion scallop and the golden coin. I would compare the restaurant in terms of execution to Four Kings, another popular spot in the city, but Tommaso liked The Happy Crane as a whole more. While some plates felt slightly underwhelming for the price point, the creativity and modern take on Chinese flavors were clear throughout the menu. Reservations may take some patience but if you manage to snag a spot, it’s worth seeing how this buzzy restaurant is so my rating is a 7.5-8/10.