OUR STORY · 台山风味 · 原汁原味家乡菜
Rooted in Taishan. At home in SF.
Taishan flavors, a clay pot tradition, and a restaurant on Clement Street since May 2003.
The flavors we brought with us.
Before opening Clay Pot House in San Francisco, our owner operated a restaurant in Taishan. That experience shaped the food and the focus of our restaurant.
We opened in May 2003, with Taishan cuisine at the heart of the menu. Our signature yellow eel clay pot rice connects our San Francisco kitchen with the flavors of home.
From the choice of rice and toppings to the clay pot and the heat, the details matter. That is why clay pot rice has remained the focus of our restaurant.
From one home to another.
Taishan — Our beginnings
Our owner’s restaurant experience began in Taishan, before Clay Pot House opened in San Francisco.
May 2003 — A new home
Clay Pot House opened in San Francisco, bringing a focus on Taishan cuisine.
Clement Street — Our table today
Find us at 1000 Clement Street, with clay pot rice, steamed rice, house specialties, soups, congee and noodles on our menu.
A taste of home, shared at our table.
The spirit of Clay Pot House
For guests who know Taishan food, we hope our menu feels familiar. For those discovering it for the first time, we invite you to explore the rice, the toppings and the much-loved golden crust.