606 occupies the space once known as New Sun Hong Kong, a Cantonese restaurant that served the Bay Area starting in 1989. After nearly four years of pandemic-era closure, the Owyang and Lau families' next generation reopened the restaurant under the new name, continuing it as a family-run operation at the Chinatown–North Beach border.
The kitchen works wide rice noodles with wok hei technique for its Chow Fun, alongside Crispy Golden Noodles done Hong Kong style, Signature Chow Mein, and fried rice built around a choice of protein. Dim sum includes handcrafted shrimp dumplings, Shanghai soup dumplings, and pork-and-cabbage potstickers, while Simon's Garlic Chicken rounds out the heavier plates. Hong Kong-style milk tea, brewed fresh daily, is a house specialty.
The dining room is casual, with floor-to-ceiling windows and a neon "606" sign marking the storefront. Portions run large, and the menu leans into Cantonese and Hong Kong comfort food — crispy seafood noodles, wonton soup, and garlicky sesame chicken among the dishes that keep people coming back.
The kitchen works wide rice noodles with wok hei technique for its Chow Fun, alongside Crispy Golden Noodles done Hong Kong style, Signature Chow Mein, and fried rice built around a choice of protein. Dim sum includes handcrafted shrimp dumplings, Shanghai soup dumplings, and pork-and-cabbage potstickers, while Simon's Garlic Chicken rounds out the heavier plates. Hong Kong-style milk tea, brewed fresh daily, is a house specialty.
The dining room is casual, with floor-to-ceiling windows and a neon "606" sign marking the storefront. Portions run large, and the menu leans into Cantonese and Hong Kong comfort food — crispy seafood noodles, wonton soup, and garlicky sesame chicken among the dishes that keep people coming back.