“Chef Zhu” is the only Chinese restaurant in San Diego that serves authentic Shanghainese cuisine as well as classic Chinese American cuisine. At the age of 20 Chef Zhu graduated from a famous cooking school in Shanghai and has been in the food industry ever since. In 1999 Chef Zhu opened his first Shanghai restaurant in the Convoy area of San Diego. The restaurant prospered and became a popular destination for Chinese and American clients alike. A few years later he opened second restaurant in Del Mar that was known for its great Shanghainese and Chinese American food. Now popular demand from their many customers Chef Zhu has decided to open his new restaurant near Camino Del Sur named “Chef Zhu”. We are looking forward to see you!!
Hours
| Friday | 11 AM–8:30 PM |
| Saturday | 10 AM–8:30 PM |
| Sunday | 10 AM–8:30 PM |
| Monday | 11 AM–8:30 PM |
| Tuesday | Closed |
| Wednesday | 11 AM–8:30 PM |
| Thursday | 11 AM–8:30 PM |
Address and Contact Information
Address: 7845 Highlands Village Pl c101, San Diego, CA 92129
Phone: (858) 888-3559
Website: https://chefzhusd.com/
Menu Photos
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Chef Zhu, 7845 Highlands Village Place, Suite C101 – Chowbus POS
Reviews
We did like the hot and sour soup. It has a lot of flavor and they didn’t skimp on the ingredients. The kung po chicken and onion pancakes were ok. We did like the eggplant with tofu and the Singapore rice noodle dishes.
I would go back with a Shanghai friend to see if the food is legit, otherwise, would not revisit.
We got here Sunday afternoon, I was pleased to find plenty of parking available in the center, making access easy. The restaurant itself has undergone a stylish redesign from its previous incarnation as a BBQ joint, boasting an inviting interior that sets the stage for a memorable dining experience.
While the customer service initially left something to be desired – perhaps due to a focus on online orders – the staff proved to be friendly and accommodating once we garnered their attention. Despite being the only patrons at the start of our meal, we found ourselves waiting longer than expected for assistance. However, once attended to, our orders were taken promptly and accurately.
As for the food, it did not disappoint. We opted for the Chicken Lo Mein and Orange Chicken, both of which arrived as generous portions bursting with flavor. The Lo Mein, in particular, stood out with its delightful smoky undertones and perfectly cooked noodles. Meanwhile, the Orange Chicken boasted a delightful balance of sweetness and crunch, leaving us eager to explore more of the menu offerings.
Overall, Chef Zhu offers excellent value for money, delivering ample portions of high-quality Chinese cuisine in a pleasant setting. While there may be room for improvement in terms of service efficiency, the delicious food more than makes up for any minor shortcomings. I look forward to returning to sample more of their enticing menu offerings.
The vegetable Mushu was unremarkable. What truly shined was the dishes with sautéed vegetables. The tofu and mushroom dish had several different kinds of mushrooms and a delicious soy based sauce. The tofu and greens dish had bok choy leaves and also mustard greens. The vegetables were just done to the point where the flavors were fantastic. As far as the noodle dish, it was wonderful but one of us found a piece of what looked like metal wire in the dish. We obviously did not finish it and appropriately. They made us another one to take with us. They gave us some sesame balls for dessertgiven our experience. It is hard for me to downgrade them much for this given how good the food was. I want to say again that if you do not eat meat, the flavors of the vegetables were incredible. White rice, which is generally included was $1.50 per small ball and I didn’t feel that this should be charged for.
Waited maybe 5 minutes to grab a table on a Saturday evening at 630.
Portion sizes are huge, deff enough to take home for later. The food is overall great. Really tasty, good quality.
The staff is truly what makes it stand out. They work well together getting plates on table, and bussing tables post dinner for a quick turnaround