Mission Chinese took over Cha Kee's space in Chinatown, serving a mix of old and new dishes from the original San Francisco Mission Chinese menu, including the borrowed beef chow fun.
The Sichuan pickles and Chongqing chicken wings provided unique flavors, with the wings featuring a complicated spice rub that includes fennel, clove, cumin, and star anise.
The décor of Cha Kee reflects chef Danny Bowien's eclectic design aesthetic with adjustments, including a colorful back-lit wall menu and hanging foliage.
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