Chinese restaurant food is most often underachieving, overproduced, greasy and unhealthy. It has become “ethnic fast food,” sacrificing taste and experience for very low cost. The only way these restaurants have continued to meet ever-growing price constraints has been to resort to the cheapest ingredients and shortcut cooking methods, resulting in a sub-par dining experience. 

San Francisco has become the flagship city for innovative and stimulating food ventures. The local culture and appetite drive the market to create exceptional food at the leading edge of American cuisine – making a space for chef driven restaurants, gastrotourism, pop ups, food trucks and other eclectic eating venues.

The standards for the quality of produce are always high, and the availability of ingredients are beyond compare in the United States. Despite all of this, Chinese food is still underrepresented in the current movement of nose to tail sustainable food. Mister Jiu’s aims to be the first restaurant of its kind in the area.

Chef Brandon Jew’s experience growing
up in a Chinese-American family in San Francisco gave him a much different perspective on how fresh Chinese food can really be.