As you follow the red fiber optics downstairs into the dance club, you will begin to feel the heart of AsiaSF's hot spot. This subterranean brick-walled room features a dance floor showered by dazzling lighting. The DJ's booth, clad in green fluorescent glass, pulsates to the beat of the music while mirrors encased within red brick arches visually extend the feeling of this "happening" space.

Fabulous gender illusionists perform hourly and serve you superb 3-star Cal-Asian cuisine. With signature cocktails, a "Wine Spectator" award winning wine list and walls that change color, you have the ultimate SF experience -- a feast for all your senses

Offers: Banquet/Private Rooms, Bar/Lounge, Beer, Counter Seating, Dancing, Entertainment, Full Bar, Late Night, Wheelchair Access, Wine

Entertainment: Hourly shows by The Ladies of Asia, daily, plus dancing downstairs on Friday, Saturday, and some weekday nights

Over nine years ago, Larry Hashbarger and Skip Young opened AsiaSF. This restaurant-lounge-dance club quickly became a San Francisco entertainment landmark. A true celebration of diversity -- many believe AsiaSF is the ultimate San Francisco experience.

The stars of the evening are the world famous gender illusionists – the beautiful and talented Ladies of AsiaSF. Every evening, these divas serve you superb 3 Star Cal-Asian cuisine and perform hourly atop the Chinese red runway bar.

The décor also includes color morphing shoji screen walls, while the menu is hiply Cal-Asian. It includes Asia-dillas – a quesadilla stuffed with smoked duck and jack cheese then topped with a sun-dried cherry crème fraiche. Porcupines are scallops, shrimp and water chestnuts, all rolled in bundles of cellophane noodles and deep-fried in trans fat free rice bran oil: an irresistible mix of crunch and munch that comes with ginger plum wine dipping sauce. Among the main courses, “Baby Got Back” ribs are served with pickled carrot slices and sweet potato crisps. The Miso Glazed King Salmon is sautéed pacific salmon, finished with a miso glaze, served over black “forbidden” rice with a sweet tomato-edamame salad, while the grilled shrimp and herb salad teases the tastebuds with Chinese cabbage, cilantro, mint, basil, toasted coconut and chopped peanuts tossed in a Thai vinaigrette. For a truly decadent dessert for two try the banana beignet split – brandy-flambeed bananas wrapped in Filipino lumpia, served warm with vanilla bean ice cream, macadamia nut brittle and chocolate and butterscotch sauces. All dishes on the menu are available on the three-course Menage A Trois feast.