San Francisco’s Marina neighborhood is home to the city’s newest culinary destination, Blue Whale, helmed by renowned Michelin-starred chef Ho Chee Boon. Following the success of historic Chinatown hotspot, Empress by Boon, Blue Whale opened in September offering guests a multifaceted dining experience featuring various dining areas, a VIP private dining lounge, and an unexpected tranquil backyard urban oasis, one of which is truly special for San Francisco given it’s spaciousness and design.

Blue Whale features an authentic seasonal menu with everything from noodles and rice dishes to salads, dumplings and more, allowing patrons to experience all that makes Asian cuisines so complex, memorable and delicious. Blue Whale is a must-try for both locals and visitors to savor drinks or dine in a laid-back, yet refined, atmosphere.

At the heart of Blue Whale is Chef Boon’s global culinary expertise. Drawing inspiration from his Malaysian roots and international experiences, he seeks to create a dining experience that celebrates the rich diversity and culture of Asia. He brings over 30 years of experience at several of the world’s most renowned Asian restaurants, including Hakkasan Hanway Place in London, Turandot in Moscow, and Breeeze in Bangkok.

Together with a seasoned team including wine consultant Haley Moore and spirits specialist Brandon Clements, Chef Boon aims to curate a dining experience that transcends culinary boundaries. Blue Whale’s menu, offered in an a la carte format, promises a fusion of flavors, with highlights such as Crab Meat Xiao Long Bao, Wasabi Crispy Tiger Prawns, and Baked Lobster with Buttermilk and Chili.

We sat down with Chef Ho Chee Boon to talk about his new restaurant, menu inspiration, standout dishes and more. Here’s what he had to say.

Could you elaborate on the unique dining experience that Blue Whale aims to offer and how it plans to celebrate togetherness through its range of Asian cuisines?

Blue Whale was designed to bring the community together. To achieve that, we created a chic yet inviting space that offers both a sense of place and connectivity to Chef Boon’s Asian roots and his love for family-style meals where everyone talks over each other and plates are passed around the table.

The spacious outdoor patio that offers a refreshing escape from the city hustle is popular with couples, while the main dining room exuding elegance and warmth is perfect for special occasions. The signature dishes reflect the sharing aspect while also referencing Chef Boon’s travels, such as iberico Ham Shanghai Xiao Long Bao; the exotic tanginess of the Crispy Duck Salad; and the fiery spices in the Thai-Style Crispy Chicken.

Chef Ho Chee Boon has worked in major cities around the world. How will his international culinary experiences influence the menu and overall concept of Blue Whale?

During his 35 years at the helm of some of the world’s most renowned Asian restaurants, including Hakkasan Globally, Turandot in Moscow, Breeze in Bangkok, East Ocean Hong Kong, Chef Boon has developed a signature style that reimagines familiar dishes through a multicultural lens. At Blue Whale, guests can try the Malaysian rojak salad, a colorful and crunchy street food from his hometown, the Hong Kong rice noodle roll, a classic and comforting dim sum delicacy, and other dishes that he discovered and perfected during his travels and brought to San Francisco for everyone to enjoy.

Talk about the elements of Blue Whale’s design and layout that contribute to the restaurant’s appeal (the corridor, courtyard, and the backyard patio)?

Guests are greeted by an intriguing and slightly mysterious corridor that leads to an open-air courtyard before entering the main restaurant space, which includes two bars, a private VIP lounge, comfortable booths for group dining, high-top tables, two-tops and bar seating. Behind the restaurant is the semi-private backyard patio where guests are transported to a lush garden oasis, a dining experience that is unique to the city. The patio, with tiered seating, is surrounded by vibrant greenery, perfect for leisurely sunny afternoons and warm summer evenings. A full outdoor bar serves cocktails, wine and beer will soon be open.

Can you provide more details about the menu items and the culinary techniques used to create these dishes? What are the standout dishes and dishes that diners shouldn’t miss out on?

Fresh fruits and vegetables in the signature Rojak Salad are tossed in a tangy secret sauce, while another signature dish, the Iberico Ham Shanghai Xiao Long Bao, are juicy dumplings filled with Iberico ham and pork broth. Other crowd favorites are Malaysian-style whole fish grilled on a palm leaf from our outdoor patio and served with a spicy sambal sauce, and thin noodles tossed with roasted duck, bean sprouts, and XO sauce.

What is the inspiration behind the food at Blue Whale? Why is it called Blue Whale?

He envisioned a restaurant that would showcase not only the best of Asian cuisine but also reflect the importance the ocean plays in many Asian traditions and beliefs. Whales are symbols of power, strength, wisdom, and abundance in many Asian cultures, where they are considered by local fishermen guardians of the ocean. By naming the restaurant after the largest and most majestic animal in the sea, Chef Boon hints at the abundant and diverse experience that awaits the guests inside.

Talk about the beverage program.

Our cocktail program is as creative and diverse as our food menu, and we carefully craft each drink to complement and enhance the flavors of Chef Boon’s dishes. Brandon Clements, our talented spirits and cocktail specialist, created a beverage menu centered on drinks that are light, refreshing and balanced. His spins on the classics include the Highnoon Suntory Toki with yuzu, shiso, soda in a fun spin on a highball, the Bānjiū which is a Paloma with an Asian twist, and the Andaman Sour, which is similar to a Whiskey Sour.