• Instagram
  • Facebook Social Icon

©2019 by Meihua Solutions. Created with Wix.com

photos by @sarahderagon & @loveanddimsum

Hén-zhì is inspired by our travels of Asia & stories of street food & night markets in Taiwan told to us by our elder generations. We believe the idea that food, is the universal language, which ties all of our different cultures together. 

Hén-zhì is our series of rotating popup dinners & private tasting menu events that showcase street food in a modern format. We make it our mission to serve good honest food that is cooked from the heart. In our testament to support our local businesses & the wonderful bounty California has to offer, we primarily partner with local farmers, ranchers and fisherman.

Food is best experienced when gathered among the table with family & friends, so let us invite you to our table, to come eat, drink and talk story!

Christopher Yang

Chef Proprietor

Chef Chris Yang has always had a passion for food and cooking. He grew up in the kitchen, helping his mother & grandmas cook family dinner. One of his fondest memories was sitting on the countertop cleaning snap peas. 

An alumni of the California Culinary Academy, Chef Chris has held tenure in many notable San Francisco Restaurants. Chef Chris' most recent post was as the Chef de Cuisine running operations at award winning local favorite, 'āina Restaurant in Dogpatch, where he was awarded the Rising Star Chef of the Year in 2018 by San Francisco Magazine.

Chef Chris alongside Marcelle currently run our casual sister popup "El Chino Grande" at Harmonic Brewing in Dogpatch in addition to Hén-zhì.

  • Instagram

Marcelle Yang

Owner, CEO

Marcelle was raised in the San Joaquin Valley with a strong connection to land and animals.  As a child, she would often wake up early to collect eggs from the family poultry. She was able to grow a sense of respect for produce & livestock from the abundance of family owned farms in the area. Marcelle began her hospitality journey in Sacramento with Mikuni Restaurant Group. After relocating to the Bay Area, she has rounded out her experience as the AGM & Bar Manager for the quarter century strong E&O Kitchen, been on multiple restaurant opening teams, as well as the GM of three SF Chronicle Top 100 restaurants of Hog & Rocks, Dumpling Time and Michelin-starred Omakase, respectively. 

  • Instagram