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Casual Chinese bar/eatery with old-world decor & hot pot tables preparing Mandarin & Sichuan dishes.
Hours
| Friday | 11:30 AM–9:30 PM |
| Saturday | 11:30 AM–9:30 PM |
| Sunday | 11:30 AM–9:30 PM |
| Monday | 11:30 AM–9:30 PM |
| Tuesday | 11:30 AM–9:30 PM |
| Wednesday | 11:30 AM–9:30 PM |
| Thursday | 11:30 AM–9:30 PM |
Address and Contact Information
Address: 65 Waverly Pl, San Francisco, CA 94108
Phone: (415) 982-6868
Website: https://www.spicyking-sf.com/
Menu Photos
Order and Reservations
Reservations: spicyking-sf.com
Photo Gallery
Related Web Results
Spicy King – Sichuan restaurant in San Francisco City – Website
Spicy King stands as a beacon of authentic Sichuan cuisine in the heart of Chinatown, San Francisco. Renowned for its vibrant and inviting atmosphere that …
Order Spicy King – San Francisco, CA Menu Delivery [Menu & Prices]
Get delivery or takeout from Spicy King at 65 Waverly Place in San Francisco. Order online and track your order live. No delivery fee on your first order!
Reviews
Lucja Leonard
The best Szechuan Chinese we’ve had outside of China! So authentic and full of flavour. It was so good we had lunch once and dinner 3 times over 3 days. If we are ever back in San Francisco we will be back.
… morepamazing
Ordered delivery and was not disappointed. Food was delicious and authentic- especially the Hand Shredded Cabbage Stir-Fried with Chili, Chongqing Numbing Spicy Noodles, and Tea Smoked Duck! Highly recommend these 3. Just okay was the Dan Dan Noodles. Spicy Wonton w/ Chili Oil was also good though it wasn’t spicy enough.
… moreCharlotte
The atmosphere was great and the staff were very friendly. However, I was disappointed with the Mala Xiang Guo. It felt like they used low-quality ingredients to save on costs even basic vegetables like bok choy were missing.
… moreStephanie Stone
My son and I stumbled upon Spicy King when visiting China Town, and we loved our meal there. The atmosphere was great. It seemed modern and traditional and bold and precious all at the same time, and it worked! Our waitress was kind and gave made recommendations for dietary restrictions. We were served a nice pot of tea. I had the house cold noodles and green onion pancakes, and both were delightful. My mouth is watering now thinking about it!
… moreMuirrin O
Got the mapo tofu and scallion pancakes to split between two, the serving size was large enough we were both sated at the end 🙂
Food was absolutely delicious
… moreFood was absolutely delicious
Yuan LIU
I had high hopes for Spicy King but sadly, it is all show, no substance. (With one exception.) If you want tasty Chinese food, do not bother.
Let’s start with show. If I remember correctly, Spicy King entered San Francisco less than 10 years ago. Even though its street address is on Waverley, at the corner of Clay with a large sign, it is easily visible from Grant (53m/174ft), Stockton (91m/300ft),Sacramento (97m/317ft), and Washington (101m/332ft). The front windows feature several very large graphic panels depicting the presumed chef owner and awards he won in China. Its Chinese name, 麻辣一品 (“hot and numbing first class”), portrays a lot more premium than its English name. As a bonus, no obnoxious self-promotion is found inside, unlike another bad restaurant I reviewed. But wait till I taste their food.
The advertised flavor is Chongqing, the spicier brother among the Sichuan family. To test this out, we ordered three dishes: Mouth Watering Chicken (口水鸡), Bean Jello in Red Chili Sauce (川北凉粉), and Flaming Spicy Kidney (火爆腰花). Of these, flaming spicy kidney is a common Sichuan dish; bean jello is a Chongqing classic that we use to test authenticity of Chongqing places; and mouth watering chicken is another classic that is closer to Chongqing flavor.
The chicken came first. Taste was very good. Portion was descent, too. This raised our hopes. The bean jello, on the other hand, came as a bad shock. It did not have the definitive flavor. The black fermented beans in the sauce does not stick to the jello. The sauce was simply wrong, with so much oil the jelly was not even flavorful. Then, the spicy kidney also lacked flavor despite lots of spicy ingredients. The sauce was applied wrong. The onion slices were raw, which was not only wrong for this dish, it is wrong for any Chinese stir fry. (If you want authenticity, no. Onion or shallot is not a traditional ingredient in this dish – not in most Szechuan dishes.)
In short, it is a shame that a restaurant founded by a Chongqing chef – an award-winning one noless, cannot even do Chongqing’s signature bean jello right. And they butchered (not in the good sense) the really common flaming spicy kidney. Only mouth watering chicken was correctly made. One out of three is better than zero the other all-show-no-substance restaurant did. But I will still give them a failing grade. To be sure, influx of Sichuan-rooted chefs in the past decade have brought these dishes to the San Francisco Bay Area in their full flavor. Why would I want to return to this poor execution?
The restaurant has some elaborate decorations near the entrance. Other than that, the interior is relatively simple, keeping a premium look without being wasteful. Seating is spacier than typical Chinatown joints.
… moreLet’s start with show. If I remember correctly, Spicy King entered San Francisco less than 10 years ago. Even though its street address is on Waverley, at the corner of Clay with a large sign, it is easily visible from Grant (53m/174ft), Stockton (91m/300ft),Sacramento (97m/317ft), and Washington (101m/332ft). The front windows feature several very large graphic panels depicting the presumed chef owner and awards he won in China. Its Chinese name, 麻辣一品 (“hot and numbing first class”), portrays a lot more premium than its English name. As a bonus, no obnoxious self-promotion is found inside, unlike another bad restaurant I reviewed. But wait till I taste their food.
The advertised flavor is Chongqing, the spicier brother among the Sichuan family. To test this out, we ordered three dishes: Mouth Watering Chicken (口水鸡), Bean Jello in Red Chili Sauce (川北凉粉), and Flaming Spicy Kidney (火爆腰花). Of these, flaming spicy kidney is a common Sichuan dish; bean jello is a Chongqing classic that we use to test authenticity of Chongqing places; and mouth watering chicken is another classic that is closer to Chongqing flavor.
The chicken came first. Taste was very good. Portion was descent, too. This raised our hopes. The bean jello, on the other hand, came as a bad shock. It did not have the definitive flavor. The black fermented beans in the sauce does not stick to the jello. The sauce was simply wrong, with so much oil the jelly was not even flavorful. Then, the spicy kidney also lacked flavor despite lots of spicy ingredients. The sauce was applied wrong. The onion slices were raw, which was not only wrong for this dish, it is wrong for any Chinese stir fry. (If you want authenticity, no. Onion or shallot is not a traditional ingredient in this dish – not in most Szechuan dishes.)
In short, it is a shame that a restaurant founded by a Chongqing chef – an award-winning one noless, cannot even do Chongqing’s signature bean jello right. And they butchered (not in the good sense) the really common flaming spicy kidney. Only mouth watering chicken was correctly made. One out of three is better than zero the other all-show-no-substance restaurant did. But I will still give them a failing grade. To be sure, influx of Sichuan-rooted chefs in the past decade have brought these dishes to the San Francisco Bay Area in their full flavor. Why would I want to return to this poor execution?
The restaurant has some elaborate decorations near the entrance. Other than that, the interior is relatively simple, keeping a premium look without being wasteful. Seating is spacier than typical Chinatown joints.
Stefan
We were taking a walk in China town in San Francisco and we decide to try some Chinese food, so we stopped at the first restaurant who got our attention. As we walked in a nice guy put us at a table, bring us water and take our order. The atmosphere was very nice inside, we were feeling like we were in China. Food came super fast. Portions were big and taste unbelievable. Everything was seasoned perfectly and tastes delicious. They have food just like in their tradition which is awesome. Prices are cheap for the amount of food you get. If you want to try a real good Chinese restaurant while in San Francisco you should stop here and enjoy. In the picture you will see Tea Smoke Duck – $16, Spicy Beef Nodle Soup – $18, Slice Pork Belly – $12, Chicken Feet – $12, Orange Chicken -$19, Cheese Cake – $14, Spring Rolls – $10. And don’t worry, if you can’t eat everything they will give you bowls to take it home. You can see also a menu in the pictures.
… moreTony Vantur
Was worried there would be no good sichuan Chinese food in SF. I live in NY and have high standards. This restaurant did not disappoint. Soooo good
… moreNick Terencio
Very nice and chill place we grabbed lunch in Chinatown. Tea was nice, prices and portions are reasonable, and our waiter Joey was very friendly and accommodating.
Im from the Bay but I’d say its tourist friendly. I’ll be back next time I’m in SF ☺️
… moreIm from the Bay but I’d say its tourist friendly. I’ll be back next time I’m in SF ☺️
Celina Lim
Came for lunch with my friends… the food was amazing! We ordered the smoked duck, pork , prawn and beef noodles.
The prawn was good although we felt the batter was a lil too thick..
wouldn’t mind going again to try other dishes.
The prices were very decent as compared to the quantity we got. Loved it
… moreThe prawn was good although we felt the batter was a lil too thick..
wouldn’t mind going again to try other dishes.
The prices were very decent as compared to the quantity we got. Loved it