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New Malaysian in Oakland Chinatown

What is channel y?

about 10 hours ago
hyperbowler in San Francisco Bay Area

SFBA Dish of the Month (Dec 2014) - Nominations/Voting


SFBA Dish of the Month (Dec 2014) - Nominations/Voting


SFBA Dish of the Month (Dec 2014) - Nominations/Voting


Malaysian / Singaporean and Burmese variations of a paratha:
See http://en.m.wikipedia.org/wiki/Roti_c...

SFBA Dish of the Month (Dec 2014) - Nominations/Voting


SFBA Dish of the Month (Dec 2014) - Nominations/Voting

Dish of the Month is an activity where we collectively try as many versions of a dish as possible, reporting back with details and photos. Now is your opportunity to vote on or nominate the December dish. Feel free to include a sales pitch with any nominations!

Click the recommend button to vote for existing nominees. You can change your mind up until the deadline. You can also nominate a new dish by replying to this message, in UPPER CASE, with its name.

Voting ends Sunday, November 30st at noon.

OK Noodle in Newark

The "small macaroni type noodles" are called ding ding chow mein.

Pho Ga : SFBA Dish of the Month November 2014

Mau on Valencia in SF's pho ga comes with basil, sprouts, sliced jalapeños, pickled onions, and two sauces hoisin and a tasty Sriracha-like sauce.

The broth has just enough ginger (galangal?) to make it difficult to taste chicken, but the addition of basil helps make detectable the chicken flavor. I liked this, but echoing tm's comments above, I'd prefer a smaller portion of a more chickeny broth--- it's hard for me to finish a bowl of pho.

The chicken pieces seemed to be white meat and were a bit dry, but they were concentrated with chicken flavor.

Suggestions for lunch only M-F restaurants

Bump. Anything new?

Sungari Dumpling house -- Northeastern chinese in Excelsior (SF)

I came here with a group, and, for $20 each, we made our way through a good sampling of the menu. The location is better for me, but I've still not hit upon any dishes that would keep me from heading to the avenues instead. Dish by dish:

= Good =

A07 : cucumber mixed with bean curd in a mild dressing

pork dumplings: very good. I've also had good luck buying these here frozen and boiling them at home

sam sun dumplings : very good. these are supposed to have "three flavors" but all I saw was chives and eggs. Someone pointed out that the savory flavor may have come from dried shrimp.

sauteed pea sprouts

E07 Shanghai handmade noodles : lovely chew. these are probably the thickest noodles in San Francisco. Some parts were a bit undercooked.

H05 夫妻肺片 couple lung slices : I liked this-- the beef, which we saw boiling away in the kitchen, was a good pair to the toasty chili oil. Although this is listed as Fuqi feipian (the Sichuan dish Z & Y calls "couple's delight" http://en.wikipedia.org/wiki/Fuqi_fei... ), it doesn't contain a noticeable amount of Sichuan peppercorns and there's only one cut of meat. Other places I've had this dish thinly slice different types of offal to provide a texture contrast. Sungari served one type of meat, cut into chunks, with a tiny bit of tendon attached to some of the pieces (intentional or not, I can't tell).

Not so good:

beef dumplings: overcooked wrapper, dense nugget of meat

bitter melon spare ribs : bitter melon was too oily and overcooked

I102 羊肉酸菜鍋 Lamb sauerkraut pot : a murky pickled cabbage soup with glass noodles. Neither as salty, acidic, or flavorful as versions I've enjoyed elsewhere.

H09 The multicolor lift : Someone's suggestion to add vinegar helped a lot, but there was too much sesame paste dressing and the Mung bean noodles were mushy. China North Dumpling does a better version of this dish, but I'd prefer the nostril clearing mustard sauce on Yang Jang Pi ("double skin") over eiither of these http://chowhound.chow.com/topics/9813... .

K24紅燒席眼獅子頭 Red braised tiger dress lion's head meatball : braised lion's head meatballs served on baby bok choy (?). They had a soggy outside and the meatball interior was gluey (in a good version, the outsides should be browned enough to stay firm in the braising sauce).


The owner of Terra Cotta Warrior characterized Dongbei food as tart when he spoke with Jonathan Kauffman http://www.sfgate.com/recipes/article... ). I haven't gotten that impression from any of my meals at Sungari Dumpling--- many of the dishes have been hearty, by intention, and oily, by execution, and are lacking the acidity that would bring them into balance.

Singapore - Peranakan Flavours at The Ardennes Hotel

I had a similar experience. It was a worthwhile destination and we really liked the food. It didn't matter to us, but we were the only party there at 7:30 on a Sunday and had a tough time finding a cab after the meal (calling a cab would have incurred a big fee).


list of restaurants open late in Berkeley and environs

very strange. I called and was told "everyday... midnight, 1 o'clock, 2 o'clock."

list of restaurants open late in Berkeley and environs

Awesome, thanks for compiling this.

Some additions to consider (if you like these places):

New Gold Medal 2AM daily, Chinatown (Daimo is more expensive and better, but further from some parts of Berkeley)

Not sure I've ever had a late night Ethiopian craving, but Ensarro is open Fri/Sat till 11. The other late night Ethiopian places aren't as good.

Dungeness Crab Prices 2014/2015 Season

Current prices are $6.99/lb for cooked crab. $4.99/lb for live.

Crystal Jade, Embarcadero Center, San Francisco.

How much did it cost in the end?

Re-thinking Berkeley icons at holiday time

Ha, I was surprised to have enjoyed potato on pizza somewhere once, but it's always gross on Cheeseboard's pizza. I don't care for any of their pizzas with red peppers either.

Cheeseboard par-bakes (reheats?) pies, so that's often responsible for the cardboard and/or black inflexible cheese issues. But far more times than not, I'm a big fan of their style and it comes out good--- you just have to be wise about checking the pizza of the day before going to see if you'll like the toppings.

Re-thinking Berkeley icons at holiday time

This sounds like a case of is the glass half full or half empty. The common elements of 99% of cheeseboard pizzas are the dough, an allium (Red onion, caramelized onions, leeks), mozzarella, and the garlic olive oil. For you, it sounds like these elements take the focus regardless of the other toppings. For me, I see them as the backdrop for different combinations of cheeses, herbs, presence of citrus, roasted/caramelized/or raw vegetables, etc.

The sourdough crust is distinct from NY, wood fire, or crappo American styles in its tangy flavor, the airiness of its crunch (fermentation or oil?), and the feel of the bottom (oil?). I was thinking that those properties aren't domineering per se, but their uniqueness and their combination with the garlic oil slick might steal the show from all but the most potent toppings (e.g. Blue cheese).

Pharaohs Mediterranean Sandwich [Tenderloin, San Francisco]

Falafel are studded with sesame and cracked coriander seeds--- more crispness from the toppings than the falafel itself. Pita is package stuff.

Koshari : This is a pilaf variant with legumes. rice, lentils, pasta, with garlic, tomato sauce, chickpeas, and fried onions. The sweetness of the fried onions gave some life to the dish, but it's bland overall with a comfort food feel.

Molokheya is a thick and slippery green soup made from (frozen?) jute. Flavor doesn't quite match up to anything familiar, but pleasantly bitter and a bit sour.

Moussaka is different than the Greek version--- no bechamel--- just eggplant in spiced up tomato sauce. tasty.

Bechamel pasta: bechamel on pasta with ground beef.

Chowhound Best of 2014 Nominations: You're the experts, we want to hear from you!

The un-Chowhoundish thing to me is that it focuses at the level of "restaurant." That packages together all their dishes, service, proximity to one's house, and whatever other criteria people care about. Chowhound differs from other sites in that a single dish can be the focus of our admiration, even if the place is otherwise a dump with lousy food.

Re-thinking Berkeley icons at holiday time

Cheeseboard doesn't use sauce. Is that the source of why you think they all taste the same to you? Or is it the vegetarian thing--- can you name a pizza place where two vegetarian slices taste different to you?

Chowhound Best of 2014 Nominations: You're the experts, we want to hear from you!

I really enjoyed the ones collected by pane last year for SF. For the best of, she reported on 10 under the radar places some of which I'd either forgotten about or missed when they were first posted about.



Nov 20, 2014
hyperbowler in Site Talk

Panda Dumpling in Redwood City

Lol, it's "golden swallow."

The grub hub menu does look Americanized. Who knows the accuracy or completeness of the menu, but they mention having housemade noodles, including what sounds like Korean style zha jiang mian.


Crystal Jade, Embarcadero Center, San Francisco.

Hours and menus are posted here: http://www.tablehopper.com/chatterbox...

Week in San Francisco – Montrealer and first time visitor needs help with itinerary

Brunch: since you have other places on your list, skip Plow--- they don't take reservations and aren't centrally located

Village Pub isn't in SF

For lunch, Pal's and La Palma : http://chowhound.chow.com/topics/9887...

Cemita Poblano?

It's probably closer to $15--- the total was $18.70 for a Mexican coke and the cemita.

I'd need to compare sizes directly, but I think La Torta Gorda's tortas are $1-$2 more than, say, Tortas Los Picudos a few blocks down. I prefer La Torta Gorda's topping variety and torta bread, so the extra cost is worth it.

The large-sized beef Milanesa at La Torta Gorda is $9.25. For the cemita, that would mean you're paying ~$5 for the housemade chipotles, a ton of queso Oaxaca, fresh greens, and schleping the bread from Puebla.

The, seasonal, Chiles en Nogada, cost $15 three years ago and is the only other item on their menu that seems priced highly. The prep work and ingredients justify the price though, especially how it's an uncommon dish: http://chowhound.chow.com/topics/8163...

NEW: Chino in the Mission, SF - Menu has XLB & open daily until 1AM, any reports yet?

The earlier mixed reviews kept me away, but a taste of some safe dishes tonight will bring me back to investigate further.

I starter with the fried Zhenjiang vinegar fried Brussels sprouts. Pretty good-- crisp, a little oily, not too acidic. Paired with a smoked paprika aioli(?).

The noodle dishes didn't sound more exciting than a good Chinese place (which might make their own noodles) but I was intrigued by the Korean fried rice-cakes. There's not much I can add to sfweekly's review besides that the rice cakes are delicious. The texture of the rice cakes is addictive – –their interior will stick to your teeth, but the outside has a micro-layer of crunch.

Farina Pizza Happy Hour $7 SF - who's been?

11:30 on a Saturday night, I went for the seven dollar pizza. They offer two, a margherita and a Romano, which includes San Marzano tomatoes sauce, Fior de latte mozzarella, Romano cheese, anchovies, and olive oil. Specialty pizzas, such as one containing Farina's signature pesto and buffalo mozzarella, cost up to $7 extra.

The problems maricarmen described began when the toppings were put on. The pizza chef used too heavy a pour of olive oil and an overload of toppings. Also, the dough hadn't been stretched that much, and was instead tugged outward to evenly spread the toppings after the fact.

The pizza came out of the oven quickly and the bottom was, as is the style, speckled black. Just seconds after it was cut, even the first slice was saturated with oil and soggy. Note my pic, in which the cheese slipped into the puddle of oil that would envelop the tips of each slice.

On the outer crust, some parts were matzo flavored, but raw and mochi-like on the inside.

I'm glad I didn't spring for the $9 take out deal.

Cemita Poblano?

Cemita at la Torta Gorda on 24th. ~$16. You choose the meat--- I got beef Milanesa.

The sesame topped bread is transported from Puebla and toasted on the grill. They don't have it regularly, so it is best to call ahead--- it's not on the menu.

While the bread and Milanesa were cooking, they stacked the other ingredients on the sidelines. From bottom to top, ham, a slice of a soft white crumbly cheese, stringy Queso Oaxaca, greens (the cook mentioned watercress and papalo, but I didn't understand which was on there), avocado, and chipotles.

The chipotles were not the overpowering stuff you get out of a can-- you can eat these seedless, sweet, and slightly smokey chilies by themselves. They are house made by the guy who makes their mole. They go great with the salty Oaxaca cheese, the peppery greens and the nutty sesame seeds.

As for the bread itself... in all fairness I got this just before closing so it might be different earlier in the day. The bread was a bit dry and dense and didn't contain as much egg as I would have expected given its common comparison to brioche.

This is a giant sandwich, so big a starving me was unable to finish it. It's a good sandwich, but it's loftiness means the pieces don't meld together as well as their delicious and more compressed China poblana (carne asada, grilled cactus, Oaxaca cheese) or rajas con queso (poblano peppers and Oaxaca) tortas. The main part of the sandwich wasn't too tall or difficult to eat, but I found myself gnawing ingredients that fell outside the rim of the bread.

Help this cave dweller, navigate Asian food in SF.

Other than ramen, for which I don't have experience in SF , I can't think of stellar Japanese in SF for under $40. Check out Namu Gaji--- korean fusion/ japanese in the mission. Skip the noodles and anything hipster sounding, but go for lunch and get the korean fried chicken or Okononiyaki.

Zanze's Cheesecake [San Francisco]

Phew, one pumpkin cheesecake ordered. I am indebted to you for this reminder!