The story
At 24 Suns in Oceanside, the long traditions of Chinese cuisine seamlessly integrate with the vibrant, farm-fresh ingredients of Southern California. The kitchen pays homage to the subtleties of nature, capturing the essence of each micro-season in menus that evolve with the rhythm of the land.
Guests can choose between a Chef's Tasting Menu—an ever-changing progression of nine to twelve courses that showcases the team's favorite expressions of contemporary Chinese cuisine—and an a la carte menu. The a la carte menu is currently built around the solar term "Li Dong," the start of winter, featuring dishes such as a Bird's Nest of smoked swordfish rillette with green Sichuan peppercorn, Caviar, Corn, & Chicken with silky egg custard and huitlacoche, and a Five Regions Half Duck that explores Fujian, Sichuan, Guangdong, Shandong, and Lanzhou styles in a single plate.
The restaurant's approach has earned it a Michelin Recommended distinction, a fitting nod to the precision and care evident in dishes like the Wok’d Local Winter Squash (featuring produce from J.R. Organics and the Ecology Center) and the Dongpo Pork Belly with taleggio scallion polenta cake. The beverage program, curated by sommelier and general manager Kyle South, offers a focused wine list alongside sake and teas from PARU.
24 Suns also offers private dining and regular tasting events. It is, as the team puts it, "more than a meal—it’s a tribute to the dynamic rhythms of land and season."
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