San Wang - Reviews

My experience at this restaurant was fantastic! I enjoyed the delicious chicken wings, mapo tofu, and fresh jajang mien. It's the best mix of Korean and Chinese fusion. I can’t believe I haven’t gone sooner.

My experience at this restaurant was very positive. The environment was lovely, and the hosts were nice. The food was flavorful and served quickly, arriving nice and hot. We enjoyed it so much that we ate it very fast, so no pictures were taken! They even provided complimentary sodas, which was a nice touch. Much love!

My experience at this restaurant was fantastic! The service was amazing, and the restaurant provided a nice, warm environment. The portions were big, and the food was amazing. I highly recommend the broccoli beef.

My experience at this restaurant was fantastic! I was automatically welcomed upon walking in, and the staff were extremely sweet. The food portions were huge and delicious. I would love to come back here again!

My experience at the restaurant was wonderful. The lady who served us was very friendly, and the food was delicious. They also serve generous portions, which are great for sharing with others.

After 30 years of eating here, my experience has been consistently excellent. The fried squid and clams are highlights, and using the clam sauce in the soup noodles is a brilliant touch. Decades of this quality still going strong.

My experience at San Wang was fabulous. In my view, it's the best Chinese in the city and even better than what I've had in Philadelphia, which is a significant compliment given their excellent Chinatown. The restaurant offers home-cooked meals with quality ingredients. The staff was attentive, and importantly, there was no loud annoying music, allowing for an enjoyable dining experience focused on good food and incredible hospitality. I've observed that people leave happy, and I've personally experienced this myself. The restaurant accommodates both big groups and individual tables. I've dined here three times in the past five days, and each time the food has been superb. My wife, who is Chinese, agrees that the food is authentic and outstanding. Thank you, San Wang!

My experience at this restaurant was quite disappointing. The Jjamppong was incredibly bland, as if salt or soy sauce was either forgotten or not used at all. To make matters worse, the chef came out from the kitchen with a benevolent smile, acting as if they had mastered the art of food, which was very irritating. As a traveler, I can simply choose not to return, but I question what is considered "very delicious" here. The Jjajang was also not good. I've never seen a place where neither the Jjamppong nor the Jjajang were satisfactory. The Jjamppong wasn't even spicy. The pork in the dish had raw meat pieces, which made me angry. I held back my frustration to avoid ruining the travel atmosphere, but I hope they review the feedback to address the issues.

As a tourist visiting, I was recommended this place by locals. The experience was fantastic! They offer large portions at a reasonable price, and we had a lot of food. The service was great, and our food arrived quickly. The menu boasts so much variety, and our food was very good. I'd definitely come back!

SanWang, a well-known restaurant serving Korean Chinese cuisine in The City for nearly three decades, is located on Post Street in the heart of Japantown. My favorite dish is the Chǎomǎmiàn (Jjamppong), a spicy noodle soup generously flavored with green vegetables, black mushrooms, meat, and a variety of seafood including tiger shrimps, scallops, clams, and squid. The noodles are house-made, possibly by Brother No. 5, who appeared on "Martin Yan Mondays" in the 1980s. Other signature dishes include jajangmyeon, Tangsuyuk, Kkanpunggi, and Kkanpung saeu. SanWang is also known for its house-processed sea cucumber. It's a popular destination for locals and various ethnic groups, often hosting parties and banquets. I've even seen SFPD officers enjoying lunch here. While I haven't tried the nearby SanTung, I'm eager to visit it soon to offer my own opinion based solely on food quality, cooking skill, and environment, without social media influence.