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Regional Chinese roundup 2.0

Third (net) Shanghai closure of the year:
Sha Bistro (Shanghai, Fremont) is closed

These places have been around for a while, but got left off the list:
My Dumpling (Taiwanese, Milpitas) http://chowhound.chow.com/topics/790267
Shanghai Family Cuisine (Shanghai, Milpitas)
Shanghai Noodle House (Shanghai, Fremont) http://chowhound.chow.com/topics/751210

King of Dumplings (Newark) -- I'd put those in the "unknown" jiao zi category. They have hand pulled noodles. I wonder if House of Dumplings, Town of Dumplings, Kingdom of Dumpling/King of Noodles (SF) are all related in some way--- they all have the same cone shaped XLB and similar menus.

Non-standard variations of Xiao Long Bao

Shrimp and loofah XLB at My Dumpling in Milpitas. Anyone been there since 2011?


Dragon Beaux opens. [San Francisco]

Ruth: reheating is a possibility--- they pass them around on carts, but we got ours from the kitchen. We didn't see coagulated stuff on the inside, but suspect instead they were cooked at such a high temperature, or for too long, that they separated

Vincent: Your description seems to line up well. The top of the tart was filled with a shredded translucent substance, gelatin or agar agar?, and I believe I saw an opaque (egg) white layer between the filling and the tart shell.

Yeah, I guess it does provide a contrast to yolk rich custards,

Eden Uighur Restaurant opening on O'Farrell

In Oakland, the same company is opening a Silk road cocktail bar called "Eat & Uighur" (j/k)

Vietnamese or thai or farm to talbe in downtown

+1 on Kin Khao

Buy Adah Bakalinsky's book "Stairway Walks In San Francisco" for hidden spots. It's a book for walking, not for food.

Twin Peaks isn't really a commercial district, and the closest Asian restaurants are pretty lame. Try a search for Vietnamese in the Sunset or the Tenderloin.

Legendary Palace and Hunan

Staples Ad Won't Go Away

It keeps popping up for me to on my iPhone

Apr 21, 2015
hyperbowler in Site Talk

Dragon Beaux opens. [San Francisco]

The a la carte section of the dinner menu lists hand pulled noodles and squid ink hand pulled noodles.

Is that intended for hot pot you cook yourself at the table? One of the reasons I avoid hotpot is I'm prone to overcooking everything and hand pulled noodles in a diner's hands sounds like a recipe for disappointment. Have people had luck with DB's noodles?


Dragon Beaux opens. [San Francisco]

I had enough good items that I'd return, but the meal had a few bombs and overall didn't fulfill my high expectations.

-Baked bbq pork bun : "snowy mountain" bun, with a thin crumbly lid, and gloop-less cubes of bbq pork

Good or very good
-Chicken feet : tender tendons, soft skin, flavorful wine (I think) sauce
-Crab roe Shao Mai
-Pea shoot dumpling
-Pork belly
-Bitter melon with honey
-Kurobata pork bun : hollow buns-- you scoop in the celery and pork filling from a bowl
- Sesame balls with red bean paste

-Lor mai gai (rice, etc. in lotus leaf) : good sausage, rice stuck to the leaf and fell apart
-Taro cubes : rice powder batter too thick and at points dense and not palatable, but taro tasted good. It's a calorie dense item, and the portion is more appropriate for 6-8 people.
- pork xiao long bao : good for a dim sum place. otent and clean tasting broth, but wrapper had some pasty bits. Each XLB is steamed in its own spoon, and a carrot coin separates the XLB from the spoon, adding an odd bit of sweetness. It's served with black vinegar and ginger.

-Broccoli with oyster sauce: limp and overlooked
-Lava bun : the custard separated in two of the three-- the buns dripped a yellow colored oil. Very gross.
-Egg white tart : well, maybe not a bad preparation, but it was the only dish that none found appealing

We had a reservation at 10:15am this Saturday, but out party of four could have walked in without a wait. With tip, tax, and tea, the bill came to $29/person.

3 days in San Francisco

It's still lackluster. The garden surrounding the windmill a few hundred feet away should be looking nice right now.

Dole Whip

"Love Berry" is the dole whip place at Stonestown. The employees wear headbands with tiny mouse-like ears, just small enough to avoid the wrath of Disney.

Their dole whip seems to interleave flavorless frozen yogurt with tinny canned pineapple juice. Maybe that's how it's supposed to be-- it was a popular item. Yogurt itself was better than TCBY, not as good as Easy Breezy (unadorned: I've yet to try EB's fad diet special of fat free yogurt topped with gluten free bacon).

TLT BBQ (San Mateo)

TLT BBQ in San Mateo adds another Chinese skewers place to the Bay Area http://chowhound.chow.com/topics/1010212 . They've had a location in Newark since 2011. The menu has pictures depicting each item, so ordering is pretty easy. The servers were attentive and friendly.

Each item was brushed with cumin, chili flakes, and salt... lots of salt. Despite using essentially the same spice mixture on each item, each item was distinguishable from the next in terms of texture, fattiness, and/or flavor. They don't use MSG.

For $14 before tip, I got:

A vegetable (A choy) : lettuce-like flavors in the stem end, and charred flavors in the leaves. Delicious and good value --- an equivalent charred vegetable at a trendy place will charge $7 more for the same portion

Beef tendon -- gelatinous and tender, and a great vehicle for the spices

BBQ steamed bread : a tiny bit dryer than I'd prefer in the the center and no caramelized sugar on the edge, but very good

I'd also recommend the chicken gristle, lamb ribs, or mushroom (oyster mushroom). Other things on the menu that caught my eye were BBQ squid, chicken gizzard, lamb kabob, beef sausage, quail, pollack, lamb testicles, potato, chicken skin, beef back straps, and Chinese chives.

The back of the menu has a few non-skewer dishes, including three or so items from northeastern China (the "doughboy soup" is their translation of the "Dongbei soup").

35 E 3rd Ave
San Mateo, CA 94401
(650) 548-9999
5pm-11pm, closed Tuesdays

Xinjiang style skewer roundup

Let us know if it's any good (recent y*lp reports aren't promising)!

If I understand their menu correctly, they offer BBQ skewers (which they also call Sichuan kebab) and skewers for chuanchuan tang (skewers cooked in a hot pot of spicy broth, which I think is the same as malatang).

The menu technically lists the chuanchuan tang as 玉林串串香 (Yulin chuanchuan tang). That's the name of a popular chain started on Yulin St. in Chengdu, and which boasts 500 outlets throughout mainland China. I don't see any evidence that Chili Pot has an official connection.


Xinjiang style skewer roundup

Yes, it's the same shopping center as Shanghai Garden:

20956 Homestead Rd
Ste D
Cupertino, CA 95014

A bowling alley, you say? Sounds like I need to make a trip.

Xinjiang style skewer roundup

Chili Pot (Cupertino) (Sichuan restaurant)

Regional Chinese roundup 2.0

Szechuan Chili aka Ba Shu Feng USA 巴蜀风 (471 Saratoga Ave, San Jose, CA 95129, not to be mistaken with Sichuan Chili at 1600 S De Anza Blvd, San Jose, CA 95129) replaced Sogo Bakery

They are a branch of a Sichuan chain based in Shenzhen (Guangdong)

Shandong House rebrands itself as Xi'an Gourmet [San Francisco]

The cumin lamb sandwich is cut into two pockets now. I liked the bread, but the filling I just ate lacked spices and heat. I jettisoned the fatty lamb, and replaced it with the Spicy Beef and Tendon Combo (fu qi fei pian), which was quite a good pairing.

Shaanxi hand made noodles are thicker and even better than I remember. Pig ears are also very good.

They were out fish dumplings and some other things, and of what I got I wouldn't recommend the spicy shredded potato (bland) or the sour napa with lamb pot (not enough bite in the sauerkraut). Fennel dumpling were too herbaceous for my liking, but they had good wrappers.

SF Bay Area Wedding catering recommendation?

I can't think of something that'll work, but here's another thread that might lead you in the right direction:


SF Bay Area Wedding catering recommendation?

Congrats! Some more info can help guide us:

How much does Thomas John Events charge?

Does your venue allow you to choose your caterer, or do they limit you to their "preferred caterers?" Does the venue provide any rentals?

How much in total can you budget for caterer + rentals + bartender + alcohol, and how many people are you expecting to attend?

Some useful tips:

Xinjiang style skewer roundup

D'oh, Xi'an Gourmet no longer has 15 skewers. The restaurant menu has two skewers priced at the level of an entrée, and the take-out menu lists four that are $1.50 each (Lamb, beef, fish ball, mushroom).

Xinjiang style skewer roundup

It looks like House of Xian Dumpling in Chinatown has 3 skewers (chicken, lamb, beef). The quality might be lacking, but that's probably the highest number in Chinatown :-)

In that neighborhood, the Xinjiang style lamb chops at Z & Y would be a better bet. That's more a full sized dish, but it's tasty.

Xinjiang style skewer roundup

The Bay Area doesn't have that much food from Northwestern China, but we've got about a dozen places now that specialize in Xinjiang-style grilled skewers. These skewers are seasoned with salt, spices such as cumin, fennel, and ground chilies, and sesame oil, and have likely come here due to their popularity as street food in Beijing and throughout China. The skewers are inexpensive, spicy, and good with beer-- they attract a younger crowd.

Xinjiang-style skewer places are concentrated in the South Bay and Southwestern Alameda county (I-skewers and Beijing BBQ in SF closed, as did Street Food in San Mateo). They typically give you a paper menu to check off whether you want lamb, chicken parts, offal, vegetables, grilled steamed bread, etc. You can also get a side of Beijing-style yogurt to tame the dry spices.

At the places I've been to, it seems like every item on the menu gets the same spice mix. Do any local places vary their seasonings, and is it common to do so in China? Is the style more through a Beijing (or wherever) lens, or is it like something you'd encounter in Xinjiang?

The following places have menu sections devoted to skewers and have writeups on Chowhound. I am excluding restaurants that only a token skewer or two.

Beijing Restaurant (Excelsior, SF) http://chowhound.chow.com/topics/856576
Chef Yang’s BBQ (Cupertino) http://chowhound.chow.com/topics/848764
Hankow Cuisine (Cupertino) http://chowhound.chow.com/topics/1004619
Little Shen Yang (Union City) http://chowhound.chow.com/topics/554559
Made in China (Parkside, SF) http://chowhound.chow.com/topics/966672

I found these places on y*lp, and some have more desirable photos than others:

Aceking Music Restaurant (Newark)
BBQ Factory (Fremont)
FT BBQ (Milpitas)
GG Skewers (Fremont)
Smiling BBQ (San Bruno)
TLT BBQ (Newark, San Mateo)

Potentially this place, which hasn't opened yet:
Underground Grill Kings (Outer Sunset, SF): Taiwanese style skewers http://chowhound.chow.com/topics/1008080

Dragon Gate - New Taiwanese Food Venue in Oakland

Is the reddish-topped photo the oyster pancake?

Is "calamari steak" available in SF?

Roasting is a very common technique right now, but the focus has swayed toward vegetables: http://www.slate.com/articles/life/fo...

Regional Chinese roundup 2.0

April updates:

D & B Dining (Hunan / Sichuan , Newark) replaces an Italian restaurant

Noodle Talk (Hunan, Sunnyvale) replaces a sushi place

Sichuan Gourmet (Milpitas, Sichuan) replaces Nam Giao (Vietnamese)

Suggestions for lunch only M-F restaurants

Rice Paper Scissors M-F 11-2, inside Brick & Mortar Music Hall @ 1710 Mission St.(they also have dinner @ Mojo Bicycle Cafe / Thursdays / 6-10pm )


best chicken wings in or near the Mission (SF)?

Baby Blues (smoked)
Chino (Nick Balla lime recipe http://www.tastingtable.com/entry_det...)
Mau (five spice and lemongrass)
Namu Gaji (sichuan pepper, citrus, onion, blue cheese)

Huh, that's a lot of citrus and wing combinations. Orenchi Beyond does that mix too, in an unsauced deep-fried wing that's a bit simpler than the above ones.

Roti canai / roti prata SFBA Dish of the Month January 2015

Another thread mentioned that SF's Mandalay does not make them on site, and I believe that to still be the case. Uneven oily browning on the bottom, the disappearance of layering in the chewy middle, the round shape, and the overall color make me think they are frozen. Whatever, the case, it's large and a great delivery system for their housemade hot sauce (the garlicy red stuff you have to ask for, not the dipping sauce intended for the roti)

I also had a roti canai recently at Shiok in Menlo Park. Just like they do in Malaysia, they scrunch up the roti canai, but it was too rigid and lost a lot of flavor by being overcrisped.

I think the mark of the fresh ones is that the crisp layers pull apart, yet retain enough flexibility to be primped up like a plastic bag without 100% breakage.

Regional Italian cuisine

Marcella's Lasagneria occasionally has dishes from Abruzzo, where the owner comes from: http://chowhound.chow.com/topics/852077

Dopo is turning Sicilian : http://chowhound.chow.com/topics/1009696

Anything new and quick in Japantown? [San Francisco]

Those looks good-- thanks!