Connect with us

San Francisco, CA

The New Generation Taking the Helm at San Francisco’s Legacy Chinese Restaurants

Published

on

The New Generation Taking the Helm at San Francisco’s Legacy Chinese Restaurants


San Francisco’s Chinatown may be an iconic tourist attraction, but for many Chinese Americans in the Bay Area it’s also a cultural hub anchored by generations-old small businesses and classic Chinese restaurants.

Most were started by new immigrants in an effort to survive and provide for their children while giving them a chance at a better future. There was generally no expectation of passing them down to their kids. But a new trend has emerged post-pandemic.


After decades of working hard for that “better life,” second-generation Chinese Americans are leaving their professional careers and instead finding fulfillment in taking over what their parents started. Legacy Chinatown eateries like Hing Lung Meat Company, R&G Lounge, New Sun Hong Kong, and House of Nanking have gotten a new lease on life, proving that change can indeed be good.

Some of the dishes at 606(Eugene Lau)

Eugene Lau has owned the San Francisco restaurant 606 (606 Broadway) since 2023, taking over New Sun Hong Kong, the hub for classic Cantonese dishes his in-laws had operated since 1989. Having worked as a tech professional for years, the toll running a small business took on them during the pandemic, as well as their impending retirement, made Eugene think about making a change.

Advertisement

“Most Chinese parents would say they opened a restaurant to make ends meet,” Lau says. “They don’t necessarily want the same life for their kids because it’s tough to make a living. But I think they could tell I had an interest in it. When having family meals at the restaurant, I would always make sure the customers were doing okay and even get up and help serve or bus tables, clean dishes, take orders. It kind of developed from there.”

The pandemic, when Chinatown became a ghost town, spurred Eric and Simon Cheung to return to the family business, too. Hing Lung Meat Company, which their father had owned since the 1990s, was known for authentic Cantonese roasted meats like char siu (roast pork), soy sauce chicken, and classic roast duck (not to be mistaken for Peking/Beijing duck). To help it survive, the brothers launched Go Duck Yourself, an offshoot of Hing Lung Meat Company that focused solely on online and takeout orders.

Go Duck Yourself took off, but when problems arose with HLMC’s aging storefront, the Cheungs eventually decided to close the original location. Eric and Simon then opened their sit-down restaurant Go Duck Yourself in Bernal Heights (439 Cortland Ave.) in 2024, followed by their takeout counter Quack House in Lower Nob Hill (927 Post St.) last year.

Some of the dishes at Go Duck Yourself(Courtesy of Hing Lung Co/Go Duck Yourself)

Though they’re carrying on their dad’s history of well-crafted roast meats, the brothers aren’t doing things exactly the same way.

“We definitely have not altered the recipes,” says Eric. “We try to stay as traditional and classic as possible. But we only use high-end spices and quality artisan meats. And our equipment is more high-tech than it used to be. Back then my dad used to go only by feel, but I like to use my temperature probes to get it just right. I’m very particular about the temperature the meat is cooked at so it comes out as juicy as possible.”

Advertisement

Although noticeable changes have been made since Lau took over, 606’s food has also stayed true to the former restaurant.

“We curated our menu so that many of New Sun Hong Kong’s popular items didn’t change, but we tweaked the recipes in a way that improved the texture or flavor and added some new dishes,” Lau explains. “We’re doing things differently than my in-laws did. But at the core of it, we’re still a family restaurant with a commitment to the community. It’s a reboot.”

606 is the reboot of New Sun Hong Kong(Courtesy of 606)

So why leave the tech world to run a small restaurant? “It’d be sad to see our culture and traditions die,” says Lau. “That’s one of the main reasons why we do this. I really wanted to continue my family’s legacy, and I’m thankful I have the opportunity to do it.”

Though Eric Cheung’s pride in the food he makes fuels his passion, he never expected to carry on the family business either.

”I’m surprised there are so many second-generation adults taking over the family business, and I think it’s great! It’s sad to see something that helped raise you, that you grew up with, go away,” he says. “We have a good setup here. It’s always been my dream to own a restaurant, I just didn’t think it would be essentially my parents’ restaurant.”

Advertisement





Source link

San Francisco, CA

Latest California-based gig work app lets people book content creators, editors

Published

on

Latest California-based gig work app lets people book content creators, editors


It’s 10 a.m. sharp, and Abby Kurtz gets her first assignment of the day. She’s received a time, a location in San Francisco and a target.

Her weapon of choice: an iPhone.

“Being a social agent is really the coolest thing ever,” she said. 

Kurtz is a content creator working through an app called Social Agent, part of an expanding gig economy where more and more workers are trading stability for flexibility. Work that once required connections, planning, and a big budget can now be booked with a tap —extending the on-demand model from rides and meals to storytelling itself.

Advertisement

 Just make a request, and someone like Kurtz can arrive within 30 minutes, camera-ready.

“What I look for when I’m shooting events is very crisp and clean content,” she said. 

Her mission this time took her to Sutro Nursery, a nonprofit dedicated to growing native plants and that is hoping to grow its volunteer base, too. Board member Maryann Rainey said booking a Social Agent is a lot cheaper than hiring someone to do their social media full-time. 

“I know I can’t do it myself, and I was certainly hoping that these young people would know how to do a good film,” Rainey said.

A typical job runs about $200, with same-day delivery. Agents earn around $50 an hour, plus tips. And if clients already have footage, they can upload it and have it turned into a finished piece. 

Advertisement

The service is currently available in New York, Los Angeles, and Miami, with a slower rollout now underway in other cities.

 Lisa Jammal, the company’s CEO, said the idea is simple: Let someone else do the shooting.

“We all are missing those beautiful moments because we’re always behind the phone,” she said. 

As for Kurtz, after the shoot, she headed straight to a nearby coffee shop, where the clock started ticking. She had just over an hour to shape her raw material into a polished final cut.

“I think I’m going to give this reel a really peaceful, calming feel, but also informative and inviting,” she said. 

Advertisement



Source link

Advertisement
Continue Reading

San Francisco, CA

SF scientists build robotic storm samplers to track pollutants before they reach the Bay

Published

on

SF scientists build robotic storm samplers to track pollutants before they reach the Bay


SAN FRANCISCO (KGO) — Environmental Scientist Kayli Paterson from the San Francisco Estuary Institute is hitting the road with colleague David Peterson and a trunk full of water sampling robots.

“Yeah, I think the max we’ve ever done was five. But the sites are very close together. Oh, there it is. Hopefully it samples well,” says Paterson as she turns the mobile sampling lab onto a private oak-lined road.

They’re closing in on a watershed creek flowing through the hillsides near the San Andreas Lake reservoir, west of Highway 280 in Millbrae, part of the larger watershed that eventually drains into San Francisco Bay.

“So, we’ve got our sampler. Look at the battery. Hook that up, red and black. This is a 12-volt lithium battery, and it powers our sampler for probably about six to seven days,” she explains, showing off a self-contained unit miniaturized into a portable case.

Advertisement

MORE: Futuristic Fight Club: VR-controlled boxing humanoid robots battle in San Francisco

The black cases are their latest innovation in stormwater science. Robotic samplers anchor in key sections of the watershed to monitor not only flow, but also the chemicals and pollutants washing downstream toward the Bay.

“And this is a front-line pollution sampler. It’s getting the stormwater before it enters the Bay. And so, we want to know what’s coming into the Bay and getting these samplers out there in more locations will give us a better idea of where we might have issues, where a hotspot is, or maybe a previously unknown contaminant,” says Paterson.

“It’s important to get out that fast,” her colleague David Peterson adds. “You know, in these storms as they’re happening, because the water is picking up pollutants in real time, and we need to be there to capture them.”

When we first met Peterson several years ago, he and another Estuary Institute team were sampling water along the Bay shoreline by hand, a technique that’s still valuable. But to cover more ground, Kayli and a group of collaborators began developing the robotic samplers over recent storm seasons.

Advertisement

Kayli and David start by chaining the unit itself to a tree near the creek bank. The system employs remote-controlled pumps that draw samples from the creek and store them in onboard containers. The software controlling the volume and frequency can be operated from a phone app.

MORE: New study of San Francisco Bay fish confirms concentrations of PFAS aka ‘forever chemicals’

One of the key targets in this study is a group of so-called “forever chemicals” known as PFAS, synthetic compounds that persist in the environment and have been detected in widespread areas of the Bay.

“And we capture samples and send them off to analytics labs across the country. Typically, universities or private labs will process these for us,” Peterson explains.

For these two stormwater detectives, it’s a mission that requires a combination of speed and patience**, chasing flowing water** through creeks and storm drains, sampling as they go.

Advertisement

“So, we’re looking for areas – the point of this is to do source control. Ultimately, we want to be able to trace this back to a possible source,” says Kayli Paterson.

And potentially prevent a source of toxic pollution from reaching San Francisco Bay and our Bay Area ecosystem.

More than a dozen of the robots were given names in a special contest, including the Big Sipper and the Tubeinator.

Copyright © 2026 KGO-TV. All Rights Reserved.



Source link

Advertisement
Continue Reading

San Francisco, CA

Floats for San Francisco Chinese New Year Parade get finishing touches

Published

on

Floats for San Francisco Chinese New Year Parade get finishing touches


SAN FRANCISCO (KGO) — ABC7 Eyewitness News got a sneak peak as crews put the finishing touches on the floats you’ll see at Saturday’s San Francisco Chinese New Year Festival and Parade.

Since it’s the year of the fire horse, you’ll see a lot of horses and fire symbolism on the floats, housed at Pier 19.

“So Year of the Horse, it’s energy, it’s passion, it’s momentum so a lot of things that we’re really hoping to embody in the new year,” said Stephanie Mufson, owner of San Francisco-based The Parade Guys, which designs and constructs the floats.

She said they’ve been building them for about three months, with the designs starting in November.

Advertisement

MORE: Bay Area artist brings Year of the Horse statue to life for Golden State Warriors

“We’re in the home stretch,” she said. “We’ve got a couple of days left and we’ve got a nice little team that’s cranking out all the finishing work that needs to go into it.”

Derrick Shavers was sanding some wood that will be painted and become cherry blossom trees on a float.

“It’s exciting,” Shavers said. “I look forward to coming every year and just creating and making things shine and sparkle.”

Bon was painting mountains for a float, making sure everything is perfect in time for the parade.

Advertisement

MORE: Meet the 2026 San Francisco Chinese New Year Parade mascot, Maverick

“It’s one of the few parades that actually happens at night still,” Bon said. “So we got to make sure all the lighting is in check, and people are safe on the float. It’s all in the details, just for it to walk by you for 10 seconds.”

Ten seconds that bring so much joy to those watching the parade.

Here’s how you can watch the parade on ABC7 Eyewitness News on Saturday, March 7.

Coverage starts at 5 p.m. wherever you stream ABC7.

Advertisement

SF Chinese New Year Parade 2026: How to watch ABC7 Eyewitness News live coverage


If you’re on the ABC7 News app, click here to watch live

Copyright © 2026 KGO-TV. All Rights Reserved.



Source link

Advertisement
Continue Reading

Trending