We are humbled yet excited to share that we have been featured in San Diego Magazine’s Best Restaurants 2016 issue! We won for Best Chinese food and are runners-up for Hall-of-Fame dish.
Since the 1980’s, Owner and Master Chef, Tat Hung Law, has been cooking up his Hall-of-Fame dish, Kung Pao Chicken, to his San Diego community. “I grew up loving to cook. A recipe my brother and I came up with in the 1980’s and it has captured the hearts and stomachs of San Diegans. We love to mix flavors and textures together and that is how our Kung Pao Chicken dish came about. Something sweet & spicy, crunchy, and of course you need a little bit of vegetables.”
Since it’s inception, Kung Pao Chicken has been a favorite all around San Diego. Selling hundreds a week, it is the one item we always keep stocked.
Something sweet & spicy, and crunchy. 35 years later, I still eat it all the time. – Owner, Tat Law
Thank you to our community for your vote, love, and support. We would not be here without you. And we look forward to seeing you all soon.
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