Californian
Chinese
Desert Cuisine

Hi, I’m William Lim Do, and I’d love to have dinner with you.

I’m a chef, born and raised in San Francisco, who just happened to fall hard for Chinese Desert cuisine, so much so that I backpacked around China and learned hand-pulled noodle making in Lanzhou, Gansu.

I’ve trained in Michelin-starred kitchens, most recently as sous chef at Mister Jiu’s, and previously at State Bird Provisions and The Progress. You’ll find that I also sneak in local and seasonal sensibilities into my cooking, along with accents from my multiethnic background of Chinese, Cambodian, and Vietnamese roots.

More importantly, I’m a romantic for Asian American nostalgia—that fleeting, visceral feeling of sitting around the dinner table, banquet-style, with those who matter, while simply having a good time.

Feeling a similar tenor?