Chef Chu's — Restaurant in Los Altos

Chef Chu’s has a menu rooted in Hunan and Sichuan cuisine although its dishes are obviously modified to suit an American clientele. They deliver a refined taste. Just tame your expectations of hot, stimulating flavors the two regions are famous for.

Let me put this differently: lacking native hometown authenticity does not mean lack of hometown taste. Given Chef Chu’s family origin from Hunan, we ordered a Hunan-style smoked pork (homemade smoked pork belly) and Hunan family-style tofu. Both are shockingly - one might even say disappointingly, mild despite 🌶️ signs on menu.

Especially lacking any spiciness is Hunan tofu. The house recommended dish is evidently popular. Our next-seat White neighbor commented unprompted that he loved the dish very much. I, too, quite like its distinct douchi- (dark fermented soybean) based flavor profile, and the chunky, super soft mouthfeel. (The texture is closer to dòuhuā 豆花 than dòufǔ 豆腐, yet it holds its shape. I am not sure if I can do this with supermarket silky tofu.) A steamed dish, this is totally different from Sichuan home style tofu which centers around douban jiang (fermented chili and fava bean paste) and stewed with 2-cm (3/4") cubes. (Yes, supermarket silky tofu can be used for Sichuan style.) The Hunan style dish is normally cooked with lots of red hot chili peppers, fresh or dried. At Chef Chu’s, the dish comes with a nearly undetectable quantity of jalapeño chops, totally devoid of spiciness.

The homemade smoked pork (湖南腊肉) is also very tasty. (This is better translated as homemade cured pork belly because, from technique to flavor and texture, it has no resemblance of “smoked meat” in European tradition.) Nothing you can buy from the market can compete with the homemade flavor. Jalapeño used in this dish is more flavorful than the tofu dish, though still extremely mild. This home style stir fry is traditionally made with young garlic green, a vegetable extremely common in China but really expensive in the Bay Area - if you can even find it. Mostly I use leeks as substitute. So do most restaurants here. At Chef Chu’s, I tasted a slight undercooking in the leeks. Compared with young garlic green, leeks can easily lose its spunkiness. So, a little undercooking is better than overcooking. Unfortunately, the garlic slices in the dish got overheated. The bitterness diminished the satisfaction of the entire dish. (The waiter also warns of extra saltiness. This is normal for a “rice killer”.)

Situated at an unusually tight corner, the restaurant has a street address in Los Altos but immediately borders Mountain View. A legendary place in Palo Alto - welcome to the tri-city area where only Google and residents themselves know who is in which one, Chef Chu’s is extremely popular. My daughter and I arrived less than 15 minutes after opening on a Friday. When we got out, there was a serious waitline. As we were early and only two, we got seated quickly, sharing a booth-style space with another small group. Even though space is tight - very tight, service is warm and attentive.

Parking is its own challenge, especially if you drive on El Camino. You have to know how to enter, and how to turn into the back of the building.

In all, if you want to explore Hunan-Sichuan food but cannot take the heat, Chef Chu’s offers quality alternatives to your common...

"Chef Chu’s: Where Family Legacy Meets Culinary Symphony”

Chef Chu’s in Los Altos isn’t just a local Chinese restaurant—it’s a family-run institution that feels like the beating heart of the community. And if the name Chu rings a bell, yes, that Chu—Jon M. Chu, director of Crazy Rich Asians and Wicked—grew up in this whirlwind of organized chaos, and it shows.

You wonder where Jon got his inspiration? It wasn’t just Singapore’s skyline or couture gowns—it was this place. The hustle, the energy, the choreography of kitchen staff weaving between sizzling woks and shouting servers, all while never missing a beat. It’s like watching a culinary symphony unfold. You half expect a crash, but it never comes. Just steam, speed, and skill. And if you’re rubbernecking? That’s normal—the main lobby literally faces the kitchen like it’s a live show.

Now, onto the food: Chef Chu’s serves authentic Chinese cuisine tailored to local palates without dumbing it down or sliding into food appropriation territory. It’s lemon chicken, not General Tso. Familiar enough to welcome you in, flavorful and real enough to keep you coming back.

The menu is extensive and can be overwhelming for newcomers to authentic Chinese dining. To help navigate, here are some standout dishes:

• Pot Stickers: A signature dish, these pork-filled dumplings boast a crispy bottom and a juicy, gingery filling.  • Classic Beijing Duck: A must-try, this dish features crispy skin and tender meat, often served with pancakes and hoisin sauce. • Chinese Chicken Salad: A refreshing starter with shredded chicken, crisp vegetables, and a tangy dressing. • Snow White Chicken: Delicate slices of chicken paired with snow peas, offering a light yet flavorful experience. • Candied Pecans with Jumbo Prawns: A delightful combination of sweet and savory, this dish is both crunchy and succulent.

The Chu family’s success is steeped in something better than money: tradition, grit, and a deep love for food and people. It’s no surprise Jon Chu tells stories with heart—he was raised in a restaurant that’s been living the American dream, one hot...

Had lunch with my adult daughter, her choice, Chef Chus. I was about 10 minutes early and it was a packed house. I yold them two people even though my daughter wasn't there yet but I let him know it'd be a few minutes. But like I said the house was full so it was going to be a few minutes late anyways and that's what the host communicated to me. Now here comes my only negative in this experience so I rolled over to the to the bar to get something to drink while I waited for my daughter and they were using the bar for seating and the tables in the bar but there was an open slot not set with tableware. Now there was one customer at the bar with just asked for menu and nobody else in the bar area except me there was what appeared to be a bartender behind the bar yet as I stood there he walked past me a couple of times, looked at me a couple times and never offered me a drink. In fact my table became available and I never did get that drink directly from the bar. So they sat me at a table for two although my daughter had yet to arrive and I thought that was really good because a lot of restaurants won't do that. A busboy immediately stop by and fill the waters there was hot tea that was delicious on the table I informed the busboy that I'd like to order a drink and he sent the server over immediately. Great job up from the server and on anticipating that I been sharing my the appetizer vegetarian spring rolls that I had ordered and he cut it and distributed into two even portions onto two has my daughter sat down we ordered a drink for her and asked the way for a few minutes and he gave us a few minutes and returned. Our food amazingly quick and tasted delicious Chef cheese has been around for a while I hadn't been there for a while but it brought back memories of the last time I've been there. The staff was friendly unintrusive and an anticipatory. Overall we're rated a very positive lunch time experience and...