Koi Palace

Koi Palace, Daly City: Pearl Verdict

The most common misconception about Koi Palace is that it's a decent neighbourhood Chinese restaurant that happens to have a long wait. It's not. This is one of the most consistently recognised Cantonese restaurants in the Bay Area, ranked #250 on Opinionated About Dining's Casual North America list in 2024 and climbing to a Highly Recommended citation the year prior. For first-timers arriving without that context, the suburban Daly City strip-mall setting will reset expectations fast; and not in the direction you'd expect.

What to Expect

Koi Palace is a large-format Cantonese dining room that does dim sum at lunch and full dinner service through the week. If you're visiting for the first time, the scale of the operation is the first thing you'll notice: this is not an intimate room. Weekend dim sum in particular draws significant crowds, the visual rhythm of the floor; carts, large tables, multi-generational groups, is part of what makes it work. For a first-timer who has only experienced dim sum at smaller city spots, the organised scale here is a calibration point, not a flaw.

Lunch hours run 11 am–2:30 pm Monday through Friday, with Saturday and Sunday brunch service starting at 10 am and running to 3 pm. Dinner runs until 9 pm on weeknights and 9:30 pm on Friday and Saturday. Weekend dim sum is the format most diners come for, it's where Koi Palace earns its OAD recognition. If you're choosing between lunch and dinner for a first visit, lunch on a weekend gives you the fullest read on what the kitchen does well.

At that scale, a 4.1 reflects a genuinely consistent kitchen, not a hotly reviewed newcomer riding early momentum.

On Takeout and Off-Premise

Koi Palace is a restaurant where the experience has a strong dine-in component, the cart service, the communal energy, the visual spectacle of a busy dim sum floor. That said, for diners who want to take food home, the core dim sum items are structural enough to hold reasonably well for short travel times. Roasted meats, baked items, steamed dumplings travel better than delicate preparations that depend on immediate service temperature. If you're weighing takeout against dining in, know that you're giving up the cart experience and the room, which are genuinely part of the value here. For a first visit, dine in. Takeout is a reasonable option for a repeat visit when you already know what you want.

Booking and Practical Details

Booking difficulty at Koi Palace is rated Easy, but that descriptor applies more to weekday lunch than to weekend dim sum. Weekend brunch slots, particularly Saturday and Sunday between 10 am and noon, fill ahead. Book at least one week out for weekend dim sum if you're going with a group of four or more. Weekday lunch is the path of least resistance for walk-in or same-week bookings. Dinner is generally more accessible than weekend lunch across both weekdays and weekends.

Reservations: Recommended for weekend dim sum; book 1–2 weeks ahead for groups. Hours: Mon–Fri 11 am–2:30 pm and 5:30–9 pm; Fri–Sat dinner until 9:30 pm; Sat–Sun brunch 10 am–3 pm. Address: 365 Gellert Blvd, Daly City, CA 94015. Price range: Not listed in our database; expect mid-range Cantonese pricing consistent with large-format dim sum operations in the Bay Area. Dress: Casual.

For more options in the area, see our full Daly City restaurants guide, and if you're planning a wider trip, browse Daly City hotels, bars, wineries, and experiences.

Pearl Picks Nearby

• Kan Kiin, Thai, Daly City: a nearby alternative for a different cuisine direction on the same trip.
• Mister Jiu's, Chinese, San Francisco: if you want a more contemporary Chinese format in the city, this is the comparison point.
• Benu, French-Chinese, San Francisco: for a high-end, tasting-menu take on Chinese-influenced cooking, Benu is the reference.

Further Afield, California and Beyond

If Koi Palace is part of a broader California dining trip, the state's high end runs from The French Laundry in Napa to Single Thread Farm in Healdsburg, Atelier Crenn in San Francisco, Providence in Los Angeles, and Addison in San Diego. For Chinese cooking benchmarks internationally, Restaurant Tim Raue in Berlin is a useful reference point for how the cuisine translates across formats. Elsewhere in the US, Lazy Bear in San Francisco, Smyth in Chicago, Blue Hill at Stone Barns in Tarrytown, Emeril's in New Orleans, The Inn at Little Washington, and Le Bernardin in New York City represent the broader tier of nationally recognised dining that contextualises where Koi Palace sits within the casual Cantonese category.