Step Inside M.Y. China, Opening Today for Lunch

Does everyone remember Martin Yan? No? Well, he was a fixture on public television in the early 1980s with shows like Yan Can Cook and Wok With Yan (“If Yan can cook, so can you!”), and the man has some spunk. Today, he opens his big, somewhat flashy new restaurant — his first in the United States — on the fourth floor of the Westfield, and it’s called M.Y. China. The restaurant’s been on our radar for about two years now, and originally had the name Martin Yan’s Noodle Revolution, because center stage in the restaurant will be a champion noodle puller, Yong Dong Wu, a.k.a. Tony Wu, adding some visual flair along with a huge, 1,800-pound bell from a Chinese monastery over the bar. Take a look at the opening lunch and dinner menus, and see our opening slideshow, which includes a couple of signature dishes, like vegetarian Longevity Noodle Soup, and Bang Bang Chicken Wings.

The design, by BCV Architects and lead architect Chris von Eckarstberg, included a trip to China during which Yan and his crew found the big bell, the monk statues displayed on a rear wall in the dining room, and a set of snuff bottles from the Qing Dynasty.

And, coincidentally, today is also the opening day for Hakkasan, the even more upscale Chinese restaurant (coming to us via London) a few blocks away at Kearny and Market, which we showed you last week. So, yeah, lots o’ new Chinese food for the downtown crowd.

This week they’re in soft-opening mode and open for lunch only. Going forward, starting a week from today, December 10, they’ll be open for dinner too and they’re now accepting reservations.

M.Y. China - 845 Market Street, Westfield Center, Fourth Floor - 415-580-3001 - Regular hours beginning December 10: Monday to Thursday, 11 a.m. to 9 p.m.; Friday, 11 a.m. to 9:30 p.m.; Saturday: 10 a.m. to 9:30 p.m.; and Sunday: 10 a.m. to 9 p.m.

Earlier: M.Y. China to Feature Vintage Snuff Bottles
Watch One of Martin Yan’s Noodle Dancers From M.Y. China
Martin Yan to Bring High-End Chinese to Westfield’s Fourth Floor

This 1,800-pound bell from a Chinese monastery sits over the bar.
with jalapeno, shallots, and M.Y. seasoned salt.
with fennel slaw and salt-plum seasoning
Step Inside M.Y. China, Opening Today for Lunch