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Khao-man-gai in San Francisco?

My favorite versions of this dish include warm spices (cinnnamon or five spice) in the rice with a reasonable amount of salt. Sa Wooei in El Cerrito used to be my favorite but they don't offer it anymore. Kin Khao and Hawker fare (Oakland) have perfectly poached chicken but the rice is very mild- cooked in broth but unsalted and for whatever reason they just don't pop for me. The chicken rice made in Oakland Viet places are my current favorite if only due to the strong chicken flavor- they typically don't have spices in the rice as I mentioned, just the strong broth cooked rice. Ginger-scallion sauce like the Chinese version.
Based on the menus and reports on other items, I would guess that soupcon's recommendations of Amphawa and Kyu3 are promising. Also, I have red that KMG is on the Thai menu at Zen Yai; Based on their boat noodle and tom yum noodle I would also say that is promising.
I think the most traditional sauce for KMG is soy bean sauce+dark soy+garlic+ginger+chili. Like Nong's KMG in Portland, or Sa Wooei. Also Hawker Fare, but I can't remmeber Kin Khao's. Not every place will do it this way- many do a standard chili-garlic or the Chinese ginger-scallion.

Attic San Mateo: solid Filipino

Another sisig thread:

http://chowhound.chow.com/topics/6125...

Visited the Philippines over Christmas and had tons of sisig all over- pork, chicken, fish. Most were no better than what I've had here at Gerry's Grill, Max's in Glendale, Maharlika.

Din tai Fung comes to Bay Area

I counted at least three non-Asian Western floor staff on my visit. I was a bit surprised by this.

Chowdown at Grocery Cafe, Oakland [Burmese]

Thanks for the info, I am looking forward to trying it!

Din tai Fung comes to Bay Area

I had the pleasure of eating at the Taipei 101 branch in January- how does this compare to the "original" branch, or the others around Taipei, if you know? I thought everything was very good, if not mind blowing, but my uncle kept grumbling about how expensive everything was and that one of the masters had opened their own shop somewhere in town where everything was just as good and cheaper. I would have insisted he take us but our trip was cut short due to being trapped in the Philippines on the inbound...

Will have to make the point of trying the Glendale and/or Arcadia branches some time for comparison.

Chowdown at Grocery Cafe, Oakland [Burmese]

I was sorry to have missed this, but I had guests. Could Melanie or anyone comment on whether or not the off-menu items could be arranged in advance with Chef Lue, or if this was more of a special deal?

I'd be interested in trying more or less the same menu some time.

Sliced Meat for Hot Pot in East Bay or SF?

Do you not include the white? I always include the white which is maybe kind of gross and it only now occurs to me that my mom taught me that way so that it wouldn't get wasted.

I like soy vinegar Taiwanese satay garlic green onion sugar and chili sauce.

Cuberdon/Waterzooi?

I've never seen cuberdon around here, not that I've looked very hard. I've had this supermarket brand before, but it's not the same as the fresh and perishable candy from shops and carts especially the famous cart in Ghent.

http://store.belgianshop.com/fruit-ca...

Yuzuki, Izakaya Roku, Goku, Namu [San Francisco]

Ended up at Yuzuki- the cooking I thought was beautiful; I really enjoyed everything. To get a good selection including premium-y items, I think you need to exceed $50 pp food only. The Ikura clay pot was a standout, as were the gobo-fish fried dumplings.

Watch out for prices on sake, especially if you are someone who tends not to look at prices. Don't want any nasty surprises.

Roli Roti’s Porchetta

My wife and I usually go before 9:30 and the line is manageable. We don't hit the Saturday farmer's market as often these days but the quality has held up over the years- the prices have gone up quite a bit.(When they started the sandwiches, I think it was $7?)

I had porchetta at Ciccio in Yountville last fall that was distinctly better than Roli Roti, but even less convenient.

Yuzuki, Izakaya Roku, Goku, Namu [San Francisco]

Izakaya Rintaro is another new(ish) place on 14th. Friend went recently and said it was good, service a bit slow. They use bincho charcoal for their yakitori.

Moving to the Bay Area!

Make sure you take a good look at the AC transit system map. Your work location opens up a large part of the near East Bay to you.

http://www.actransit.org/pdf/maps/ver...

I've lived in the East Bay (Oakland mostly, but Berkeley and Emeryville too) for more than 20 years and love it. The food and restaurants are more than enough to keep my occupied, to the point that I have to make a concerted effort to eat in the city regularly.

Juhu Beach Club to open brick 'n mortar in Temescal [Oakland]

Second visit here, a shame since I live close by. I tried the doswaffle+chicken and the spicy bacon fried rice ("Hangover Cure"), along with the vegetarian Pav, a previous favorite. Delicious, bright flavors, my only criticism was that the chicken could have been a bit more moist, perhaps brining or a different kind of brining would help. I should go more often.

Yuzuki, Izakaya Roku, Goku, Namu [San Francisco]

Thanks for the reply. I meant Izakaya Roku, which I know is different from Roka Akor, which has a higher profile around the board. Also different neighborhood.

Double Standard, Oakland

Hard to see from the street- all black frontage, though there is a sandwich board out front. It's on the next block from Koreana Plaza on the same side of Telegraph going north(ish). Pleasant interior, lights were a little high for the type of place it seems to be going for. Cocktails $10. I had one drink which was ok. Somewhere between a dive bar and a high end cocktail place. Beer list ordinary, at least by local standards. Will stop by again sometime in the future to check out the backyard, maybe try another drink. Ordinarily I would go to a place like Commonwealth, Hog's Apothecary, or Lost & Found; or Chieftain at the lower end.

The Good Hop Bottle Shop - Oakland

Stopped by to check it out for the first time. Friendly atmosphere, 80% full on a school night. I like the beer choices and the fact that the website seems to be updated regularly. The beer menu is an LCD display that also appears to indicate where the barrel is in terms of filling, so if you want to taste something in the red, you'll know to order it today and not tomorrow. Not a ton of overlap with Hog's Apothecary, nor Lost and Found (at least based on their current online list, I've only been a few times). I found parking a little tricky at 7 pm, as I do for L&F but not for Hog's.

Snacks were Low-fat pork rinds with seasoning (Pork clouds), various jerky, various nuts. All packaged, looked like from small producers.

Yuzuki, Izakaya Roku, Goku, Namu [San Francisco]

I know they are all different style/level of restaurant, but wanted to get some recent and/or comparative opinions. From what I can gather:

Yuzuki is more refined and a higher price point, not properly an izakaya. It's furthest from our prior engagement.

Namu Gaji I have been to several times. To me this is like a fancy izakaya but the food is more Korean than Japanese. I like it and would go again.

It sounds like Roku is most like a proper izakaya, less refined and cheaper than Yuzuki, but the last mention on the board I could find was not too positive.

Goku may be the cheapest, or similar to Roku in price, but it's not clear to me what the menu is like. Also they don't take reservations, which is not ideal for us.

The latter two restaurants are relatively close to our starting point.

Anybody have any opinions? Thanks.

Mi 99ranch pacific east mall richmond

Slightly cheerier decor. Also noticed beer taps; racer five, drake's jefe and something else. Did they have beer before? I didn't go often myself but agree that the menu looks identical and mi bho kho is more or less the same as I've had in the past.

La Nebbia from owners of La Ciccia (Noe Valley, SF)

Thanks for the link. Went for the first time last week; the menu was more extensive than I expected, as explained in the article. Squid ink pizza was a standout although fishier than the pasta dishes usually taste to me. The lime peel I thought was brilliant. Had one of the salumi platters and squid salad. Everything was good, the least favorite was the lasagna which tasted relatively ordinary, though still good. Burrata dish was also excellent. There was some shrimp but I think I got denied by my companions.

Appreciate the different menu and feel compared with La Ciccia. We've been going there since 2005 or 6, a couple times a year. My wife prefers the latter, as do I, so it will probably continue to be our preference, but I may make it out to La Nebbia with others on occasion.

When we were there Massimo came in I guess to make the rounds, talking to some of the staff and a few customers.

Looking for Dry-fried Shredded Beef

As I recall they make both a saltier version and a sweeter version with a little bit of a glaze. You might want to check to make sure which one you are getting. I like both depending on mood.

I think most of the Sichuan places around here make at least one version.

Negitoro don vs toro sushi

I think negi- refers to the combination with green onion or leeks and the prep is usually with mince of the given fish, e.g. negihama. for the usual hamachi-green onion rolls. I suppose then negitoro could be the scallion-mince prep based on toro; the mince is usually prepped from the trimmings of the larger pieces so can be sold at a discount. I don't know for sure as I don't buy this stuff at the market.

Brandy Ho's or Henry's Hunan? [San Francisco]

Skinny bamboo shoots?

Has anyone seen these other than imported from China? I want to say I've seen these in wet bulk at Tokyo Fish, but I'm not sure. Most Asian markets have the individual wet packs, always from China when I've checked.

Chinese Cuts of Meat

I haven't bought this in many years, but when I did, it was labeled "drop flap meat" as described in the link. However, I have no particular conviction that this naming is consistent. Based on other comments, it may very well be named "Drop flank" sometimes. But what I bought as "drop flap" is exactly the ngau lam described in the sfbing link below and looks exactly like the picture on the chezpei blog linked inside that link. I much prefer cross-cut shanks for taiwanese BNS, or a mix of cross-cut and "banana" shank; I don't care for the undigestible membrane.

Chinese Cuts of Meat

See this thread from the old board, and search for "Drop flap meat".

http://chowhound.chow.com/topics/278463

Imm Thai, Berkeley

That's just how much Thai food costs out there, crazy, I know. Restaurants there in the burbs are way more expensive on average then out here.

They do have the little condiment trays, but you have to ask: chili garlic sauce; chili vinegar; ground dried chili; and one other thing.

Imm Thai, Berkeley

It's very good here. The broth has excellent body from a true stock, and the sweet and sour seasoning is well balanced. The default spiciness was moderate, and I added some ground dried chili. The roast pork with red char siu coloring was very good, as was the ground pork. Minced green bean, peanut and pork rinds were all present. I know this dish from LA. Thai Town restaurants as Tom Yum Noodle Soup, or occasionally Hoy Ka noodle; only recently have I heard the name Sukothai noodles. No offal here; in LA some places include liver, pork balls, and/or fish cake. I've also had it with little dried shrimp, but it's fundamentally a pork soup. Ran Kanom in San Pablo also does it, but it doesn't quite have the punch of my favorite places; it's still good enough that I'll order it regularly. Imm Thai's is better, as good as my Hollywood favorites. Looking forward to trying some other things there too. It's attractively decorated now, too, and the restaurant overall smells great. It's surprising how often restaurants with this type of menu have all sorts of non-food smells impinging on the experience. At least on this one visit, it just smelled like some great tasty cooking.

Khao Mun Gai

May also be the chickens they use too, the "Chinese" chickens are more gamey.

You should try a couple of Vietnamese places. E.g. Pho Ao Sen in Oakland. Many serve a chicken rice and almost always I've found them to be the most chicken-y in terms of the rice. They typically will serve only a ginger-garlic sauce rather than the Thai bean sauce.

I used to like it at Sawooei Thai in El Cerrito but I don't think they make it anymore. It wasn't super chicken-y but it also included some warm spice aromas that were very nice.

Recently I visited the "famous" Savoy Kitchen in the San Gabriel Valley (LA County) and would love to know a similar place around here.

Looking for small 6-8 oz. cans of Sauerkraut in the Eastbay?

Don't know if you want shelf stable, but Berkeley Bowl and Whole Foods now carry at least two producers of fresh sauerkraut, many of which come in smaller containers. In particular I am thinking of Sonoma Brinery which I buy in small containers for 2.50-3.50, and which are very nice. The volume is similar to the smallest cans of kraut.

Mochi at Yuen Hop (Oakland Chinatown)

I have bought them within the past few months at the Cam Huong sandwich shop on Webster between 9th and 10th. This is distinct from the bakery a block or two north. I would guess that the Cam Huong on International would have them too, but can't say that I've seen them there.

These are quite perishable- I had one left on the third day and it had started sprouting a fine mold. It was still pretty warm then. Enjoy quickly.