- A view from the lounge into the dining room bedecked with 18 Cloisonné monks.
- A close-up on the dining room, complete with Chinese-style caging (sound familiar?)
- A view from the lounge towards the "bell bar," with the 1,800 lb. Chinese monastery bell overhead.
- A close-up of the monastery bell over the bar.
- Famou noodle puller, Dong "Tony" Wu, all business in the exhibition kitchen.
- The 18 monks.
A lot has already been shared about the many pieces that came together to make M.Y. China. Now, it is time to take a gander at Martin Yan's first Chinese restaurant in San Francisco, living and breathing under the dome in the Westfield, and ready for its big reveal to the public on Monday. Talking points here include the 1,800 lb. monastery bell hung over the bar, a surprise sighting of "Tony" Wu in the exhibition kitchen, and the 18 Cloisonné monks on the wall. The statues signify the principles in Eastern philosophies, and were found in a Guangzhou antique market. It should be noted that M.Y. China will debut to the public on the same day as the other over-the-top Chinese newcomer in town, Hakkasan, which may or may not be a complete coincidence. For much more on the decor and menu highlights at M.Y. China, refer to the Eater Archives.
· All M.Y. China Coverage [~ ESF ~]