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ChowFun_derek's Profile

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Taste of Jiangnan on Clement in San Francisco?

Past by..yesterday August 15th...sign said "soft opening" a woman came out and gave us a menu and coupons..said they would be in soft opening mode for another week!

Changes at Miller's East Coast Deli in San Francisco

I noticed that they had "Poutine" and a Montreal omelet....I would have hoped that a "Jewish Deli" could at least have imported Montreal Smoked Meats and Montreal bagels! I do like Poutine ..even the Trader Joe's version (which they do not carry anymore (since June the Manager says) so if I want squeaky cheese curds I guess I might try these....any other places in SF with Poutine???

Live and Freshly Killed Chickens at King Poultry & Produce in San Francisco Chinatown the giblets come with the "unborn" eggs???

Westlake Joe's - Report [Daly City]

I may be TOTALLY wrong...this is hearsay...I was told the hiring delay was soooo long because they were trying to "break" the union..and a certain amount of time had to elapse before they could be non-union and begin to hire...does anyone know if there is truth to this "Rumor", or is it just BS?

Tacorgasmico [SF]

They also make their own tortillas, and all their salsas...nice helpful people who greet you there...their homemade fruit drinks are just fruit...

Best DanTat in SF Chinatown

The bakery I go to on Clement St. whose "Dahn Tahts" are closest to Golden Gates in my Cherry Blossom

House made bagels

NOPA on Divisadero makes their own, also cream cheese..for brunches...

NY style slice near SFO/San Mateo

When I am at SFO, usually waiting in the cellphone lot, I take 2 minutes to go to NY Pizza on San Bruno ave. just outside the airport near 101. They have unusually large slices with a crisp crust...kind of like a good but generic NY slice..If I am traveling, I usually get a meatball hero here...and fly with it.."seatmates be damned!!!"

Jersey (SF)

If they're really from "Jersey"...the "subs" would be..."HEROES"!!!

Cragel by House of Bagels

These were a surprise to me ...they had about 6 or 7 varieties, both savory and sweet...when I go back I'll take more care photos,etc. I have no clue how much they were, because I purchased other things as well....I liked the additional texture and would buy them again!

Little Star Solano downhill alert [Albany]

Little Star on Valencia and 15th in SF is quite a bit larger than their Divisadero branch...any experience there? Just for comparison??

Best Croissant in SF/Bay Area?

I like Della Fattoria Bread..I buy them at Whole Foods on Market in the Castro..great crusts and chewy interior...never had their croissants

Bay Area Burmese Restaurant Roundup 2.0

Add another Rangoon Ruby..this one on Polk St at Sacramento,(SF) to open in the Sushi Rock location.....seems to be a mini chain...anyone tried them at one of their other locations? Should I yawn, or look forward with baited breath?

House made bagels

Ive had the bagels at Nopa twice...smokey good from reheating on grill. they make their own "cream cheese" and smoke their own salmon!

But I'm still mourning "Schmendrick's Bagels"!

Coffee ribs

Hong Kong II on Geary has them as does Koi Palace in Serramonte Blvd area

Here are some of the comments about them...

macsak Aug 13, 2013 05:37 PM

what's the white stuff next to the coffee pork ribs- looks like whipped cream or meringue?
Reply | Flag

re: macsak
Melanie Wong Aug 13, 2013 05:44 PM

When the plate of coffee ribs came out, I said, "that looks like a Borobudur stupa of horseradish cream." Turned out to be stiff, sweetened Reddi-wip®-like whipped "cream", as in, the cream to go with the coffee.
Reply | Flag
re: macsak
Thomas Nash Aug 13, 2013 07:13 PM

That’s whipped cream… Koi Palace serves the ribs in a coffee cup with whipped cream on top.

I believe this dish originated in Singapore at what was then Sam Leong’s flagship restaurant, Jade at the Fullerton Hotel. We had an incredible many course meal there a bunch of years ago. Leong was (is?) a celebrity chef in Singapore, somewhat along the lines of Wolfgang Puck. He was taking traditional techniques and modernizing them.

One of the dishes on his menu was the spectacular Pork Loin with Latte Coffee Sauce. He provides a recipe and photograph of this dish in his very interesting cookbook “A Wok Through Time”. As the photo shows, there is no whipped cream or coffee cup, and the meat is loin not ribs. Yet, somehow this evolved into the pretty good version at Koi Palace where it is served with a bit of humor in a coffee cup with whipped cream.

Other places, like Hong Kong Lounge have evidently picked up on the KP idea. I thought the HK Lounge version was quite competitive with KP, though the point of the whipped cream is lost without the coffee cup.

Reply | Flag
re: Thomas Nash
klyeoh Aug 13, 2013 11:41 PM

You're right, Thomas, Sam Leong claimed to have invented the dish, which is much copied by other Chinese restaurants in Singapore, and subsequently around the world.
I believed Sam mentioned in an interview with the Singapore media many years ago that he also added cocoa powder to the recipe, as he felt that it enriched the overall flavor of the dish, when paired with coffee (which lent the aroma).

But serving with whipped cream and such - that's an American addition.
Reply | Flag
re: Thomas Nash
Melanie Wong Aug 15, 2013 08:55 PM

We requested a fork and knife to cut up the coffee ribs, and pilinut did the carving. I was surprised that the meat was not fall-off-the-bone tender, expecting the spareribs to be boiled or steamed to tenderness then battered and fried. They were quite meaty. And, I'm not quite sure if I liked them or not.
Reply | Flag
re: Melanie Wong
klyeoh Aug 15, 2013 11:28 PM

The "original" coffee pork-ribs in Singapore (invented by Sam Leong at Jiang Nan Chun restaurant, Four Seasons Hotel Singapore) are not battered. The ribs are cooked till quite tender but *not* fall-off-the-bone, the way Shanghainese stewed pork-ribs are. The ribs are then gently rolled in a sticky, intensely-flavored coffee-cocoa sauce.
Reply | Flag
re: klyeoh
Melanie Wong Aug 16, 2013 12:18 AM

Interesting. These may not have been battered, but they did have some kind of bubbly, fried coating on them.

Coffee pork ribs, $6.50

Trying to find Kaiser rolls

Thanks Robert...!

Here's the link for a photo...

Trying to find Kaiser rolls

I was hoping for other sitings of Kaiser Rolls...although growing up in NY we just called them "Rolls" and all other different kinds of rolls had "Given" names...Safeways kinda sorta almost look like "rolls" but are SOOOO airy there is no substance at all ..hoping others had found the "real thing" in my Safeway these are located
next to their bagels!!! Rolls with holes!!!

Pork Fried Rice

It is the style I grew up with in NY...when I came here I thought the fried rice seemed "Wan and Pallid"! In comparison with the deep rich color of the fried rice I grew up with...Yimster told me he thought they might use dark soy to achieve the mahogany color...btw I haven't found this style here yet.

Any recommendations on restaurants serving chicken livers?

Thanks Jayporter...they have pork belly and bone marrow!!! Going tomorrow!!!

Corned beef in the Mission [San Francisco]

And so the "JEWISH/CHINESE CONNECTION" continues to a new generation...10,000 combined years of History!!Oy/Ay!

Can "Corned Beef ChowFun be far behind?

The best San Francisco sourdough?

Damn! Too bad! and yes, I also remember the "extra sour" but how is "today's variety" MORE interesting if we are given fewer options? Am I missing something?

Concert at the Addition in SF. Where to eat?

They are however NOT located in the Fillmore...but WAY out on Geary and Masonic!!! but thanks for your review...last time I tried to go I got a parking space paid for it, only to find out they were time for another try...

Concert at the Addition in SF. Where to eat?

1330 Fillmore...real close, same building, Beautiful space, great atmosphere and superior fried chicken...!

The best San Francisco sourdough?

I remember loaves at the supermarket came in 2 varieties, regular and Dark Bake (my preference) does anyone still do this???

Also has anyone tried sourdough from Paramount?

Pho Ga : SFBA Dish of the Month November 2014

thanks...i'll definitely give it a try

Pho Ga : SFBA Dish of the Month November 2014

I've never gotten them at T Tower...which one do you go to...and thanks

Pho Ga : SFBA Dish of the Month November 2014

DO ANY of these places put "UNBORN EGGS" into their Pho Ga? I am always on the lookout for them as my Yiddish grandma put these (as well as chicken feet) into her chicken soup!

Who carries vacuum sealer bags?

Bed Bath and Beyond....20% off coupon!

Where to eat Saturday night near Castro Theater? [San Francisco]

Belmont Greek Festival?

I had the moussaka, which was very good (no potato filler) could have used more cinamon.. (and of course been made of lamb...the same for the meat filled dolmades) the tyropita was nice and crisp...unfortunately the louchmades were not crisp enough!...The kataiffi (SP) was terrific..very crisp with a nice flavor texture balance.....just as an aside, I felt the SF Greek Festival had really improved on their food this year....I also love the mountain aerie of the Oakland Greek Cathedral for their festival!