Our Story

James Beard Award winning chef and TV host Martin Yan transports the sights, tastes and discoveries of modern day Chinese food to America. He and his all-star crew create a fun and approachable restaurant where every visit offers a new experience. See, taste and discover authentic Chinese cuisine in the heart of San Francisco. Inspired by years of experience traveling through China, we bring back the best ingredients, flavors and techniques. Watch our chefs in action as they prepare every dish in front of your eyes. See world champion noodle dancers pull giant balls of dough into thousands of thin noodles in minutes using only their bare hands. Taste delicate hand-folded dim sum. Discover ancient Chinese tradition brought to life and interpreted in a thoroughly modern way.

Martin Yan
Chef Partner

As he has done for over 30 years, Celebrity Chef Martin Yan shares the best of what he loves from traveling, cooking, and eating in China through a unique, multi-sensory dining experience. Chef Yan aspires to excite American palates and ignite a passion for Chinese culture and tradition, integrating elements from his extensive travels through China into his newest restaurant, M.Y. China. His culinary vision, shaped by over 3,500 culinary TV shows, 30 cookbooks, and the founding of a professional culinary academy in China, makes the appreciation of modern Chinese food an interactive experience. He brings the same engaging, charismatic qualities that make him a global icon to life at M.Y China.

Ronny & Willy Ng
Managing Partners

The Ng brothers have been culinary leaders for over 37 years. Born in Hong Kong, they moved to the US in the 1980s where they began their ascent in the restaurant world. Together they opened Koi Palace in 1996, the now legendary restaurant in Daly City, CA, famous for its dim sum, Hong Kong style seafood and traditional Chinese banquets. The restaurant has earned international recognition, called one of the best Chinese restaurant’s in the Country by Gourmet magazine, and being named in the “Top 100 Restaurant in the Bay Area” by the San Francisco Chronicle for nine consecutive years. The brothers strive to bring modern Chinese cuisine to America, frequently returning to China to seek out new ingredients and cooking techniques.

Yong Dong (Tony) Wu
Executive Chef

Chef Yong Dong (Tony) Wu represents the new generation of talented Chinese chefs. He is part of the vanguard of chefs who bring a dynamic and innovative approach to traditional Chinese cooking, experimenting with both new ingredients and cooking methods.

Hailing from the culinary mecca-city of Tian Jian, his expertise encompasses both northern and southern Chinese cooking including mastery of eight different noodle preparations, knife work and vegetable carving. He has competed in numerous culinary competitions, winning top honors and 33 gold medals in various culinary events; and he was the first chef to set a record for pulling 16,000 noodles in two minutes.

Throughout the years Chef Wu has traveled extensively working and studying with top chefs including National Treasure Chef, Gao Bing Yi, one of the most respected and accomplished culinary masters of Modern China. He is proud to have cooked for the Prime Minister of Japan and has prepared the state banquet for the King of Thailand, the Prime Minister, and many prominent officials. In 1996 Chef Wu moved to Toronto to work at the famous Peking Men Restaurant before moving to Vancouver to open Lee Shen Dek.

Chef Wu is one of the few certified judges for culinary competitions for Chinese cuisine and is excited to lead the M.Y. China culinary team and develop Chinese food culture with an international presence.

Ervan Lim
Director of Operations

As a CCSF Culinary and Hospitality alumni, Ervan began his career at one of San Francisco’s landmarks, the Cliffhouse. He learned the full restaurant operation before deciding and focusing his career on Front of House Management. From there, he quickly rose and honed his management skills throughout several established Bay Area restaurants. Prior to joining M.Y. China, Ervan served 5 years as Senior Management for the Lark Creek Restaurant Group. Originating from Indonesia, Ervan moved to the Bay Area in the late 1990’s and called San Francisco his home. Captivated by endless innovative cuisines and experiences, he has since traveled to different countries and various cities of China in search of unique flavors and ideas to bring home. His success can be attributed to his worldly curiosities and dedication to guest experiences. Outside of work, Ervan enjoys cycling and drinking whisky – though he’s careful to add “not at the same time!”