Ken

The ‘stir-fried life’ of top chef Ken Hom

There is a running joke throughout “My Stir-Fried Life,” the breezy and entertaining autobiography of Ken Hom, a widely known advocate of Chinese cookery through some 36 books, TV documentaries, personalized kitchenware and more.

Now 72, with a bald dome and folds of wrinkles resembling a Shar-Pei puppy, Hom bears an uncanny resemblance to the Dalai Lama — and is often mistaken for him in airports.. And, just like that great Asian sage, this caterer to kings and celebrities is preparing for his own demise by divesting himself of his worldly goods — in his case the proceeds of culinary

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Explore the latest restaurant openings, including sushi pop-up Ken in San Francisco

Chef Chi Hang Ngai, also known as Chef Ken, is finally opening up his own proper restaurant in San Francisco.

Ngai has worked at Sushi Ran in Sausalito for 10 years and more recently spent five years at Kusakabe, both jobs under chef Mitsunori Kusakabe, before striking out on his own with his new restaurant, Ken, on Divisadero.

It hasn’t been a straight route to opening, however. 

“Right after I told my chef that I decided to open my restaurant, [it was] not even a week and then the city, everything just shut down,” Ngai said of his decision to

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