The first Singaporean restaurant in the Bay Area that I’m super excited about: Mama Judy’s! They just had soft launch, and will be opening at the end of the month. They’re in Alameda. Here’s the menu for September

https://www.mama-judy.com/menu/

#BayAreaEats #BAE #Alameda #Food #Singapore #TootSea

I’m going to Singapore and Indonesia a soon. I’m often asked for a list of spots I’d recommend (everywhere) but haven’t landed on a good format.

I might do a microblog that posts here that people who are interested in this sort of thing can sub to. It might also have my Bay Area list later on. I think that it might even let you subscribe by email.

#Food #BayAreaEats

You mean Daly City

https://nextshark.com/san-francisco-crowned-best-us-city-for-filipino-food/

#Food #BayAreaEats #BAE #SanFrancisco

Tacos aren’t San Francisco’s strong spot, but if I had to pick 4 they would be:

1. Tacos del Barrio. In the location where Roosevelt tamales used to be. Seriously great, on par with some of the best taco spots in LA.

2. El Gallo Giro, favorite taco truck. Week days only.

3. Deliciosos Tacos de Canasta, street taco stand at Folsom & 18th, mornings.

3. La Oaxaqueña. Open super late and much, much better than Cancun / Castillito.

4. El Rey. Mexico City style, good happy hour.

#BayAreaEats

There’s a new Haitian restaurant in Oakland called T’chaka.

There’s a new benne dose shop in Milpitas called Surya Darshini (prob the only place in the Bay Area that does dosas as good as Bangalore. You need to preorder online)

https://suryadarshinicom.wixsite.com/sdhome

#Food #BayAreaEats #BAE

I have a plan to run to my favorite boba shop tomorrow. Problem is, it’s 14 miles away (Wan Po in Millbrae, nothing in the city comes close to it for quality)

#Food #BayAreaEats #BAE #BayArea

Making it my life’s goal to tell people in the city that they need to go to Fremont or Sunnyvale to get Indian food.

https://www.reddit.com/r/AskSF/comments/16291fs/how_does_shalimar_compare_to_your_average_south/jxxdtxy/?utm_source=share&utm_medium=ios_app&utm_name=ioscss&utm_content=1&utm_term=1&context=3

#BayAreaEats #BAE #Food

The two best Japanese curry spots in San Francisco are: (1) Muracci’s in FiDi and (2) Nippon Cafe in Marina (they are a franchisee of a popular chain from Japan, Hinoya). Sadly, the popular ones in Japantown and in the west side of the city are pretty weak sauce, despite claims to the contrary.

#BAE #BayAreaEats #SanFrancisco #Food

San Jose definitely has the food scene I prefer but I would really struggle with suburbia and cars ;/

https://sf.eater.com/2023/8/17/23835861/baekjeong-san-jose-price-menu-reservations

#Food #SanFrancisco #BayAreaEats #BAE

If you want to try a fantastic veganized mapo tofu in San Francisco, I love the one at Cantoo in the Tenderloin. It’s a Chinese-Venezuelan restaurant run by a lovely family. You can also ask them to veganize the Latin fried rice and many other items too (like the fried pumpkin). The regular version is great too, but I like that there’s a Chinese restaurant I love that has great vegan versions for my friends.

#Vegan #SanFrancisco #BAE #BayAreaEats

I’m going to send this Oakland food channel ‘HiDidYouEatYet’ to everyone I know. I find myself crossing the bridge regularly to get to Oakland where, I find there is Mexican and Chinese food that I like a lot more than the options in the city.

And this channel has great recs for both, and more.

https://youtu.be/AaVbZLnag4Y

#Oakland #BAE #BayAreaEats

If you buy a firm tofu that’s of good enough quality (in SF, I recommend Wo Chong, Morinaga, Pulmone for Chinese / Japanese / Korean versions respectively) you can just add a good soy sauce (literally anything except La Choy), sesame oil (I recommend Kadoya), white pepper and spring onions and it’ll be perfect enough to eat cold without cooking.

Where to get them: Wo Chong (most grocery stores but their Chinatown is great), Nijiya, Woori market

#Food #BayAreaEats #BAE

A banh mi spot in the city that many people sleep on is Donuts & Things. Excellent donuts, too. They have a delicious Cambodian pork belly banh mi; the standard stuff is good too, and their lemongrass beef one in particular deserves a shout out. I think I might like their donuts more than Bob’s down the street

https://maps.app.goo.gl/N2GhQ27rV24xDbCLA?g_st=ic

#BayAreaEats #BAE #SanFrancisco #Food

Hyping the east bay real hard

#IndianFood #BayAreaEats #BAE #EastBay #BayArea #California #FoodRecs #Food

Yuyu Zazang in Oakland is *as good as* any Korean Chinese noodle restaurant in Seoul or Busan. Get the zazang noodles, jjambong and gan poong ki.

#BayAreaEats #BAE

New newsletter post: surprisingly delicious baklava in San Francisco (photo taken by me at a baklava maker in Damascus)

https://buttondown.email/skinnylatte/archive/surprisingly-delicious-baklava-in-sf/

#Food #SanFrancisco #California #BayAreaEats #BAE

Rupak Ginn in an episode of Spice Roads, featuring the cuisine of Maharashtra. If you’re in the Bay Area you can go to the Pav Bhaji And More food truck in Sunnyvale or Puranpoli in Santa Clara.

(Nothing in the city sorry)

https://youtu.be/7RVdvkS9gjI

#BayAreaEats #BAE #IndianFood

Another rec for a condiment: my fish sauce of choice is Megachef.

It’s very highly personal. The coastal Chinese people I come from, the Teochews, are probably the only Chinese group to use fish sauce in our food. I grew up with it at every meal.

Diaspora SE Asian folks in the US swear by Red Boat and Three Crabs, which are fine, but my brand is Megachef. It doesn’t have anything other than anchovy.

Here’s a list of other opinions on this: https://www.epicurious.com/ingredients/chefs-best-fish-sauce-brands-article

#BayAreaEats #BAE

If a Chinese condiment or product has the word ‘supreme’ or ‘superior’ in it, it’s usually the highest standard of a product.

In America, I would advise looking at the ingredient list for soy sauce and checking that it isn’t made of ‘hydrolyzed soy protein’. That’s a sign that the soy sauce hasn’t been naturally brewed. My standard Chinese soy sauce is the Lee Kum Kee ‘Supreme’ Soy Sauce, brewed for 6 months and it’s the ‘first draw’. Next fave is the LKK ‘Premium’

#BayAreaEats #BAE

One of the things I miss most is ‘dry’ noodles for breakfast. In Cantonese you call it ‘konlo mein’ (干捞面) and there are many ‘dry tossed’ noodle traditions. Depending on where you’re from your noodles are either dry tossed with sesame oil, pork lard, dark soy sauce, light soy sauce, ground pork, mushroom mince, fishballs, pork belly, seafood, or some combination of all that.

The most widely available ‘konlo mein’ in CA is the ‘ngau ngan mein’ (beef brisket noodles)

#BayAreaEats #BAE