Overview

• The 116-year-old restaurant is set to resume service Sept. 5 at 713 Clay St., with daily hours from 11 a.m. to 10 p.m. and plans to keep weekends open later.
• Local restaurateurs Norris Song and Ming Duong will operate the business with investor Steven Lee, who helped steer the rescue after a months-long search.
• Retired chef-owner David Ho is training the kitchen team, including new head chef Zhouxi Quan from the Kitchen in Millbrae, to carry on Sam Wo’s techniques.
• Most legacy dishes return, including the signature barbecue pork rice noodle rolls, with new dim sum additions such as har gow, siu mai and lava buns and higher prices reflecting costs.
• The partners signed a two-year lease as a trial, with the option to continue and potential future locations if successful, and they aim to boost Chinatown’s nighttime foot traffic.