San Francisco: Sam Wo tradition near the close

(Chinatown)

If a place provides repeatedly good reminders of personal cultural heritage through food, my expectation is one of a long-standing nature to the point of being eternal. But human beings are temporal and ephemeral, and this fact of nature must unfortunately extend to human institutions.

At address 713 Clay (near Kearny), Sam Wo (三和)* is a restaurant in San Francisco, operating as one of the oldest restaurants in the city’s Chinatown. The present owners have retired, their adult children are moving on, and the new ownership has put the future of the restaurant in question. The final day of operations is 27 January 2025, only a handful of days before Chinese New Year. Perhaps it’ll be a pause. And perhaps it’ll be gone.

I’d done my research prior to arrival, only to discover within weeks the restaurant would soon be closed. In the remaining weeks surrounding the Christmas and New Year’s holidays, I promised myself at least one visit to Sam Wo each week until the end: that their excellent “wok6 hei3” (鑊氣) is no hindrance but an encouragement. The quality of their “stir fry essence” means every meal is delicious, with every bite and flavour pointing directly to memories of an upbringing raised by immigrant parents from China’s southern province of Canton and a big chunk of time spent walking and eating within Vancouver’s Chinatown in the 1970s and 80s.

I haven’t been here in the Bay Area very long, but in Sam Wo, I found a place a little like home, where I could also polish my rust in Cantonese (廣東話) and Toisan/Hoisan (台山語). I’ll be sad to see them go, and melt away into the annals of San Francisco’s much-storied Chinatown.

* The full name for Sam Wo is 三和粥粉麵, (read here left to right) whose first 2 characters represent “three harmonies” for congee (粥), broad flat rice noodles (粉), and thin egg noodles (麵). Historically, Chinese was written right to left.

The place, the food …

2025 postscript: there are new owners, and the new re-opening is Friday, September 5.

Although the full restaurant name in Chinese is displayed right-to-left within the red panel, the Chinese in the lower-left and lower-right panels are displayed left-to-right and top-down, respectively. Photo, 14 Nov 2024.
Cozy ground-floor, 31 Oct 2024.
8 Dec 2024.
Listed specials on the wall, including bbq-pork rice roll to beef, won-ton, fish salad, tomato chow mein – 8 Dec 2024.
Cozy ground-floor, 2 Jan 2025.
皮蛋瘦肉粥 Congee with preserved duck egg and lean pork, accompanied by
油條 savory fritter – 31 Oct 2024.
番茄牛肉飯 tomato & beef over rice – 16 Nov 2024.
咖喱牛腩飯 curry beef stew over rice – 21 Nov 2024.
豆腐牛肉飯 beef with tofu over rice – 2 Dec 2024.
牛肉炒蛋飯 beef and egg over rice – 8 Dec 2024.
什錦雲吞 combination wonton noodle soup with beef, bbq-pork, shrimp, bok choy, wontons, rice noodles – 21 Dec 2024.
豆腐雞球飯 chicken with tofu over rice – 10 Jan 2025.
蠔油牛肉飯 oyster sauce beef over rice – 13 Jan 2025.
Sam Wo specialties. Left: 叉燒卷粉 broad rice-noodle rolls filled with bbq-pork, coriander, and shredded egg; served & eaten cold with spicy-sweet mustard. Right: 雲吞麵 won-ton noodle soup, served steaming hot. Visit, 16 Jan 2025.
More specialties. Left: 燒鴨卷粉 broad rice-noodle rolls filled with roast duck, coriander, soybean sprouts, with a touch of sesame oil and soya sauce; served & eaten cold. Right: 番茄牛肉炒麵 beef & tomato chow mein (fried noodles). Visit, 22 Jan 2025.
By the light of day, on Clay just west of Kearny – 13 Jan 2025.
Through the dark – 19 Dec 2024.
Neon brilliance – 19 Dec 2024.

One final time: 25 Jan 2025

Steady line at the door.
Full house, and a line out the door.
Left: 燒鴨卷粉 roast-duck rice-noodle roll (see below), right: 牛肉炒蛋飯 beef & egg over rice.
Fresh ingredients, prepared with care.
Goodbye message, for the end of January 2025.

I made all photos above with an iPhone15 from November 2024 to the end of January 2025. This post composed with Jetpack for iOS appears on Fotoeins Fotografie at fotoeins DOT com.

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