This month, we’re highlighting Empress by Boon in San Francisco’s Chinatown. We interviewed James Minch, general manager, about the restaurant’s concept and the legacy behind it. Read on to learn more about James, Chef Ho Chee Boon, and Empress by Boon!
Please introduce yourself and Chef Boon and tell us how you ended up in the restaurant world.
About James Minch:
It started even before the need to make ends meet during my college days, with a summer job at the local pizza restaurant in my home town. I was very fortunate along the way to work at amazing restaurants throughout the Bay area, but truly began my fine dining experience back in the early 2000s as general manager at Postrio Restaurant here in San Francisco. Since then, I have held the role of general manager at Spruce Restaurant, and then at Town Hall. Before Empress by Boon, I was the director of food and beverage at Stanford Park Hotel.
About Chef Ho Chee Boon:
Chef Ho Chee Boon is a Michelin-starred chef with close to 30 years of experience at several of the world’s most renowned Asian restaurants. Born in Malaysia, Chef Ho is the former international executive chef of Hakkasan and has opened several restaurants worldwide, including Hakkasan Hanway Place in London, Yauatcha Soho London, Turandot in Moscow, and Breeze in Bangkok. A well-known chef in Asia, Chef Ho has received many awards in Singapore and Malaysia and headed up all subsequent Hakkasan worldwide openings. He relocated to the U.S. in 2012 to launch Hakkasan New York. His international culinary expertise transforms any restaurant and its cuisine into a true epicurean experience. Chef Ho’s traditional techniques combine with fresh ingredients from local purveyors to produce dishes that are both contemporary and the essence of traditional Cantonese cuisine.
What makes Empress by Boon special and different from other restaurants?
Empress by Boon is not only authentic for savvy foodies, but accessible for all levels of food explorers. Focusing on integrity of ingredients, the restaurant’s modern Cantonese cuisine utilizes organic produce grown on the restaurant’s farm in Gilroy, California. We are also the first restaurant created by Chef Ho, who uses Cantonese culinary techniques to create something unique and special.
How do you approach hospitality and customer service?
Our staff was assembled by Chef Ho and myself, and has remained loyal to the restaurant since opening in June 2021. They play an integral role in the overall guest experience, whether it is greeting guests with a smile from the moment they step foot out of the elevator, or helping select the perfect wine to pair with their meal. They help create an inviting setting that is perfect for special celebrations, business dinners, or just a night out on the town.
Share one random fact about Empress by Boon.
Chef Ho helped design the custom made tableware by RUYI, a contemporary Chinese tableware range from French heritage tableware brand LEGLE.
Where is Empress by Boon located?
Empress by Boon is located at 838 Grant Avenue, a storied building located in the heart of San Francisco’s Chinatown that was previously occupied by one of San Francisco’s iconic eateries, Empress of China. The beloved restaurant served the neighborhood and diversity of customers with an elegant dining experience for nearly half a century until it shuttered in 2014.
What are your socials/website?
Instagram: @empressbyboon
Facebook: Empress by Boon
Website: http://www.theempresssf.com/
