Nestled on Ocean Avenue, Ming Kee is more than just a restaurant – it’s a culinary time capsule preserving the rich traditions of Cantonese barbecue. Head chef and co-owner Da Ming Chen, a 62-year-old culinary maestro, has been perfecting his craft for over two decades, creating mouthwatering dishes that transport diners to the heart of traditional Cantonese cuisine.

Chen’s commitment to authenticity is unwavering. Despite challenges like pandemic restrictions and increased ingredient costs, he has maintained the restaurant’s original recipes and techniques. Every day, about a dozen workers meticulously prepare signature dishes like soy sauce chicken, roast duck, and char siu, ensuring each bite reflects generations of culinary expertise.

What makes Ming Kee special isn’t just its food, but its resilience. In a city where traditional eateries are rapidly disappearing, this restaurant stands as a testament to cultural preservation. The restaurant draws loyal customers from across San Francisco and the South Bay, with lines often stretching out the door during peak hours.

The complexity of Cantonese barbecue is remarkable. Each dish requires intricate preparation, from carefully crafted marinades using imported ingredients to precise roasting and chopping techniques. Chen refuses to compromise on quality, even eschewing delivery platforms that might increase revenue but potentially dilute the dining experience.

Most importantly, Ming Kee remains accessible. Chen understands that his core customers are working-class individuals seeking delicious, affordable meals. By keeping prices reasonable and maintaining traditional preparation methods, he ensures that this culinary art form remains available to everyone.

As fewer young chefs take up the mantle of traditional Cantonese cooking, Ming Kee represents a critical cultural bridge. It’s not just a restaurant – it’s a living archive of culinary heritage, serving up history with every plate.