The newly opened restaurant is a gem on the 4th floor of San Francisco’s Westfield Center with a huge amount of excitement going on.

Charlie Trotter, who shuttered his famed eponymous Chicago restaurant last year, will be the special guest of honor at a 6 p.m. June 9 dinner hosted by Martin Yan at M.Y. China in San Francisco.

The following events take place at the James Beard House

Chicago icon Charlie Trotter isn't dilly-dallying in his retirement; though his eponymous restaurant closed last year, he's still on the road cooking, and is planning to make a stop to team up with Martin Yan at M.Y. China on June 9 in a benefit for the James Beard Foundation.

As someone who lived in Los Angeles for five years, I’m no stranger to dining in a mall. My top sushi spot was in a mini-mall, ditto one of the cooler tiki bars I loved. But M.Y. CHINA is no hole in the wall

Americans’ love affair with Asian food has a long history — trendy young diners started going to Chinese restaurants in the 1920s.

The Chinese New Year celebration, also known as the Spring Festival, lasts two weeks every year. Food is a prominent part of the celebration, and dim sum is one popular way of celebrating.

It recently occured to me that San Francisco has a good number of upscale Chinese bars.

On February 10th, the lunar calendar rings in a new year which is the year of the snake for 2013.

We were at M.Y. China, Martin Yan’s splashy new modern Chinese restaurant in the Westfield Center checking out among other things, its Chinese New Year’s menu and hand-pulled scissor-cut noodles.

Presenting another edition of Scoop Planner, our Monday calendar feature to help you plan out your week of eating and drinking.

At M.Y. China, the head chef also happens to be one of the world's best noodle-pullers.

This one not only has Chinese food but also Chinese decor. The bar is clearly a focal point at the entrance, as it features what appears to be an ancient bell the size of a Volkswagon hanging over the center of the bar.

Roast chicken is a dish that spans cultures. In fact it seems just about every restaurant offers it.

It’s been a couple weeks since I shared my favorite dishes. I was out of town part of the time, and maybe it’s the after-holiday doldrums, but I also had more than my typical share of mediocre dishes.

Daniel Baird, bar manager at the newly-opened M.Y. China in San Francisco, has come a long way since he first got his start behind the bar.

A mall isn't necessarily where you'd expect to be wined and dined by a James Beard award-winning chef.

Martin Yan's first U.S. restaurant, M.Y. China, just opened its doors on the fourth floor of the Westfield Centre in November, and our favorite bite on the menu so far are the Bang Bang Chicken Wings.

Even though tableside flambé and dessert carts are things of the past, suddenly in 2012 the Bay Area saw the first signs of a new generation of restaurants where the dining experience promises not to be all hushed tones discussing the pedigree of a carrot.

Last year's trends, like Lady Gaga songs, are only a vague memory now, but 2012 ushered in some interesting and exciting new ones.

So you are probably getting most of your nourishment from holiday parties right now, right? But (wo)man can’t live on canapés and latkes alone.

More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now?

After what seems like years of teasing and anticipation, TV celebrity Martin Yan’s splashy modern eponymous Chinese restaurant under the Dome in Downtown’s Westfield San Francisco Centre is opening today.

Your neighborhood noodle shop is like a scratch-off lottery ticket — easy and satisfying. Yet you’re still waiting on the big payoff.

This coming Monday is the Chinese restaurant event of the fall/winter season, at least until Danny Bowien does something new in San Francisco.

A lot has already been shared about the many pieces that came together to make M.Y. China. Now, it is time to take a gander at Martin Yan's first Chinese restaurant in San Francisco, living and breathing under the dome in the Westfield, and ready for its big reveal to the public on Monday.

Today Eater learns that you will be able to shove Martin Yan dumplings into your face "just in time for the holidays."

A few years ago, the number of restaurant closings continued to eclipse the amount of openings. Tableclothed, high ticket items like Jack Falstaff, Two and Zinnia bowed out, one after another.

Much has already been shared about M.Y. China, the forthcoming restaurant from TV host Martin Yan and his Koi Palace partners Willy and Ronny Ng that aims to debut before the end of the month.

Toasted bread samplers, contemporary Latin dishes, snacks for less than $5 and high-end takeout are among the hot restaurant trends coming next year, a San Francisco hospitality consulting group predicted Tuesday.

Martin Yan’s first restaurant — with a little help from the Koi Palace folks — is quickly nearing on the top floor of the Westfield Center. He’s got his chef/master noodle puller aboard, and the ginormous ornamental bell has made the trek overseas.

Chef Tony Wu stretches out his dough, cracking it like a whip across the room. He maneuvers the ends to create a twisted rope, then stretches and twists it again. He dives into a pile of flour, and two minutes of stretching and folding later, he has 10,000 strands of noodles.

Television chef pioneer Martin Yan's restaurant continues to move forward in anticipation of an October opening.

Listen in as Martin Yan drops by the studio and teaches about Chinese cuisine.

Tune in and listen to NewsTalk 910's interview with Chef Martin Yan!

Construction is finally under way at Martin Yan's first San Francisco restaurant.

Make a quick, seasonal healthy meal for your family with Martin's Yan's delicious dish.

As we told you last year, pioneering cooking-show celebrity Martin Yan (Yan Can Cook, Wok With Yan) is opening a restaurant on the fourth floor

Chef Martin Yan dropped by 7Live with some help from a master noodle puller who introduced us to noodle dancing.

The Feature: Janny Hu goes to Koi Palace and its commissary kitchen to experience mooncake mania: the 45 days leading up to the Mid-Autumn Moon Festival, one of the most important holidays in China. It’s one of the busiest times of the year for the kitchen; they make about 15,000 boxes of mooncakes a year.

La Boulange has been tapped to fill the final vacant space on the fourth floor Dome level of Westfield San Francisco Centre. It will occupy 1,500 square feet under the dome.

Wine tasting at Safeway? Maybe. Haighteration reports there is an "Instructional Tasting" liquor license application pending for the Castro Safeway (2020 Market at Dolores).