Hui An Garden – San Diego, CA

My uncle recently treated the family to dinner at Hui An Garden. The restaurant has been in a strange transition over the past few months. I heard a manager from Jasmine took over the restaurant when it was still Fu An Garden but that didn’t fare well. Then it was recently re branded Hui An Garden with another manager from Jasmine. My family knows the manager and made reservations for a dinner celebration over the weekend.


The building looks the same minus the name change from Fu An Garden. I heard about the name change from mmm-yoso some weeks ago.  The restaurant shares a small parking lot with neighbors.


You can see their roasted meats when you enter the restaurant. They didn’t have much inventory the evening we went.


We had a table ready for 12.


We ordered a few tsingtaos for the table to share.


The restaurant gave us to plates of pickled daikon and carrots to start.


I wasn’t able to take a lot of photos that evening. This is some sort of pork based soup with pork stomach and intestines.

There was also one chicken thigh and leg inside the soup. The soup tasted too light and wasn’t hot enough.


The peking duck was set on our table. Usually a server makes the mantou peking sandwiches for the table. Cousin had that task this evening.

The skin wasn’t crispy at all. The meat tasted dry. The mantou buns were alright but we questioned if it was home made. The hoisin sauce was down right terrible. It was so salty. My mom commented that the kitchen grabbed the wrong jar (salt) instead of sugar as hoisin sauce should be sweet.


The honey walnut shrimp looked awful. The shrimp wasn’t very big and the breading looked downright dry and overdone. The mayo looked like it had over melted on every single shrimp. BUT, we all enjoyed this dish. The shrimp wasn’t rubbery and the mayo coated breading tasted crispy and sweet. The fried walnuts were wonderful and delicious.

I love my family and the following photo shows why.

I often couldn’t take pictures of the food since they’d start with the other side of the table. I’d throw the phone to my cousin and say ‘hey take a pic’. Then he’d wipe his hands and point the camera at me. I’d freak out and say ‘not of me!! Take a photo of the food!!’.


This beautiful photo was taken by my cousin. The peppery beef tasted tender but a bit dry with certain smaller pieces. People seemed to enjoy this dish.


The chicken tasted fine because of the ginger scallion oil sauce on the side. The meat was tender and moist. Uncle pointed out to friend that the skin can be off putting to some due to the gelatinous texture.


I always appreciate when I see pea sprout leaves on a menu. The peat sprouts taste healthy and delicious when sauteed right. The version here is sauteed with thousand year old eggs. The vegetable tasted fine.


The cut up pieces of pork chop were deep fried and then tossed in a thick sticky red sauce. I liked the fattier pieces. The sauce was nicely sweet.


Family ordered two crabs to share. These were alive in one of their tanks prior to being prepared. The crabs were small. There didn’t seem to be much meat in these crabs and it was quite a bit of work to eat.


The rice was bland and didn’t taste much of anything.


This was the fresh fish in one of their tanks. I can’t remember what kind though (there was mention of tilapia?). The fish was steamed whole with ginger, scallions, and soy.

The fish had a nice texture and was decently meaty. It could have used more of the delicious soy.


The hot dessert soup was placed on our table at the very end.

The peanut soup was thick and warm. The sesame mochi balls had a nice chew to it.

Service was alright. The restaurant was 100% full with people waiting for a table to open up. Each course took some time to arrive to the table. They have some affordable lunch specials but I’m not sure if I’d return anytime soon as we tried quite a few dishes during our visit.

4768 Convoy St
San Diego, CA 92111
(858) 650-6999

Hui An Garden Menu, Reviews, Photos, Location and Info - Zomato

6 thoughts on “Hui An Garden – San Diego, CA

  1. Looks like the duck was made in the morning and dried out. Fried rice looks like they forgot to season it with soy and oyster sauce. You might have visited on the chef’s day offf.

    1. I love it when I got to Sam Woo and they have, literally, fresh outta the oven roast ducks. I’ve gotten there before where that’s happened and the refused to cut up the duck for us b/c the duck was still *too* hot.

      I wish the version here at Hui An was better. Maybe you’re right about when they roasted the bird.

      I grew up where family would add soy sauce to the hot wok when making fried rice. The aroma of adding the soy to the rice in the hot wok was mesmerizing (still is).

  2. Lucky! I usually get there after the duck has been hanging up for awhile so they always cut it up.

    Nice preparation! I usually add soy near the end… I should try it your way next time.

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