726 Clement St
San Francisco, CA 94118
Hot Stuff! Why did we dine here? – Chili House is a Chinese restaurant in the SF Richmond district. It is special because in November 2015, Tong Gang Wang became the chef at Chili House. He has cooked for several Presidents in China. This is a sister restaurant to Z&Y Sichuan restaurant in SF’s Chinatown. With the new chef, there is more Beijing food on the menu, like hand-pulled noodles, Beijing pot stickers and lamb hot pot. This restaurant reminds us of China Village in Albany.
Insider Tip – Go early so they do not run out of the Peking duck
Cuisine – Chinese Sichuan – Beijing
Location – Inner Richmond District, San Francisco
Opened – 2012
Service – Chili House had pretty standard Chinese restaurant drop and go. You have to flag them down.
Verdict – Chili House has some hits and some misses. If you like spicy food or Peking duck, give it a try.
Is this restaurant worth a 5 minute drive? Yes. 30 minute? Maybe. 1 Hour? No.
Chili House Signature Dishes – Water boiled fish, Peking Duck
Chili House’s Menu is pretty standard. Stick to the Sichuan, Beijing dishes.
Chili House Food Picks:
House Special Fish Fillet Boiled in House Spicy Sauce – Hot and Spicy ($15.95) uses Jalapenos while many other restaurants have red chilis floating on top. Good dish, spicy but workable.
Ma Po Tofu with Pork – Hot and Spicy. – ($9.50) was a good dish, worth ordering.
Salt and Pepper Duck
Peking Duck with crepes (Not buns) cooked 3 ways ($39.95) is their current famous dish done Beijing style and carved table side. Pretty good rendition. They took the bones and used them for a Salt and Pepper deep fried duck dish as well as a duck soup.
Twice-Cooked Pork – Hot and Spicy. ($9.50) was not super spicy but also is recommended.
Pork Intestine with Blood and Tofu ($9.50) is great for adventurous eaters. Lots of iron! Tastes like chicken!
Chinese Mushroom with Seasonal Vegetable ($10.50) was very good. Mushroom were especially tender.
Sweet Sticky Rice Ball with Soup ($5.95) rounded out our dinner nicely. Not too sweet.
OK: (Order if you like this dish)
Seasonal Vegetable – Bok Choy Boiled ($13.95) was pretty plain.
Pans: (We would not reorder these dishes)
Xinjiang Style Gill Lamb Chops ($13.95) were sad, low quality lamb and cooking.
Steamed Pork Dumplings (6) ($5.95) should not be ordered in a non Shanghainese restaurant. Stick o Din Tai Fung in Santa Clara or Yat Sing.
Do you agree with our review? Have you found other similar restaurants that are better?