Saturday, August 29, 2009

Tai Wu Mr. Fong's Restaurant

When my siblings come to visit from out of town, my family generally likes to go out and enjoy a traditional family style Cantonese dinner. While most Cantonese restaurants are the dime a dozen variety in the San Francisco Bay Area, an occasional few solid restaurants will stick out. At Tai Wu, most of the dishes are well flavored without too much grease while still maintaining a good deal of authentic Cantonese cred. And when it comes to Chinese food, that's saying a lot.

Starter Munchies

Frog with Mushroom Clay Pot - Tastes just like chicken but more tender. Really!

Dried Scallop & Enoki Mushroom E-Fu Noodle (Yi Meen)

Fried Tofu with Pumpkin and Mushroom Clay Pot - Soft pumpkin that melts in your mouth

Eggplant with Fried Tofu Clay Pot - A little bit spicy but goes great on rice

Salty Fish Tofu w/ Mushroom Clay Pot

Sauteed Snow Peas with Lotus Blub

Stir-fry Broccoli with Fish Cake

While it's pretty easy to find decent authentic Chinese food in the bay area, it's incredibly difficult to find great dinner places, dim sum restaurants, and noodle joints. This one gets the thumbs up for falling into the solid category.

Tai Wu Mr. Fong's Restaurant
King Plaza Shopping Center
950 King Dr
Daly City, CA 94015
(650) 878-8833

Thursday, August 27, 2009

B Star

By the same owners of the well known Burma Superstar comes the sister restaurant B Star located just a block away. I came here with a friend looking for a light but fulfilling dinner. We ordered two appetizers and one main dish. The portions have the feel of a tapas restaurant but still left me satisfied.

B Star!

Spicy Tuna Ceviche - Pepper crusted tuna tataki, with jalapenos, avocado, and wakame - The dish was spicy but choc full of flavor and personality. Kick!

Panko Crusted Soft Shell Crab with tempura dipping sauce and ground ginger

Garlic Egg Noodles with arugala, cucumbers, daikon sprouts, shallots, chili oil, and duck - One of the best variations of Garlic noodles I've had. The fried minced garlic pieces and chili oil add quite a bit of impact to the dish while allowing the overall flavor to still feel light and clean.

Overall, an enjoyable experience
I'd love to do again soon.

B Star
127 Clement Street
San Francisco, CA 94118

BBQ Pork Roast Sliders

I gotta give props to our staff at work for making this simple delicious meal. Pork roast with bbq sauce, mixed greens on top of provolone inside a sesame bun. Simple, colorful, and tasty.

They almost look too cute to eat!

Tuesday, August 25, 2009


I recently had my first French food experience after 25 long years of waiting. Needless to say, I've been waiting too long. Chapeau! is a cute restaurant tucked away in the Inner Richmond of San Francisco. I went for the Prix Fixed meal which consisted of an appetizer, entree, and dessert of my choosing. The dining area was quite comfy and each dinner item was served in a timely manner. Not only was the food absolutely incredible, but the service was friendly as well.


The Onion Soup was savory and pleasing. Every single spoon just melted in my mouth and filled my body with warmth and deliciousness all over. Can't say I've ever had soup like this before. I'm pretty sure I was scraping every last bit of soup out of the bowl. Either I will order this more often or I need to learn how to make it!

Escargot de Bourgogne in Butter-Parsley & Garlic Sauce
All my notions about how I thought Escargot would taste? Out the door. The texture was smooth and chewy while the sauce all but sealed the deal in my mouth. Buttery and tasty!

Louisiana Gulf Wild Flounder with Mashed Potatoes, Braissed Leeks, Roasted Tomatoes, and Mussels in Saffron Sauce.
While this dish appeared to be relatively conventional, everything was perfectly cooked. The Flounder was soft and flaky and absorbed just enough of the saffron sauce to be light and delectable. Directly underneath the Flounder were the diced Leeks which were well cooked and melted with the fish upon eating.

Roasted Rack of Lamb with Eggplant Moussaka, Artichoke Barigoule, Fried Panisse, Thyme Lamb Jus

Tahitienne Vanilla Bean Crème Brûlée. - Creamy, White, and Oh so good. Flame On!

French Toast w/ Coffee Ice Cream

Chapeau has definitely left me craving for more. I'd have to wager that this meal is one of the best I've had all year. Good French food, service, and great company = A lovely meal. At the moment, thoughts of French onion soup are still floating around in my head.

126 Clement
San Francisco, CA 94118

Wednesday, August 19, 2009

Zucchini Bread & Muffins

I've been wanting to make Zucchini bread ever since my experience making pumpkin bread went well. So I finally hopped on over to Trader Joe's (love that store) and picked up 5 sticks of Zucchini. Not having eaten Zucchini bread for at least a few years, I didn't really remember or understand what the big deal was about a blended vegetable baked into bread. Now I know what I've been missing all this time.

One word: Crust. The top of the muffins came out slightly hardened and was both crunchy and sweet. I am seriously tempted to use this recipe again and just spread the mix out onto a flat pan and eat crust all day long. Delicious down to the last bite.

What 2 cups of finely grated zucchini looks like after half an hour of grinding

Who would have thought Zucchini bread contains more than just a vegetable and some flour

All the raw ingredients going in before mixing

The batter was nice and smooth while still a bit liquid.

The hardened tops are incredible sweet and crunchy


Yield: Makes 2 loaves

3 eggs (or 2 Egg Whites + 1 Egg)
1 cup vegetable oil (or 1/2 cup applesauce + 1/3 cup oil)
1 1/2 cups packed organic brown sugar
2 cups finely grated zucchini (about 3 1/2 sticks)
2 teaspoons vanilla extract
1 cup all-purpose flour (or whole wheat flour)
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup raisins (optional)
1 cup chopped walnuts (optional)
1/4 cup wheat germ (or oats or flaxseed)

Preheat oven to 350°F In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla extract. Mix well. Add flours, baking powder, baking soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.

Put into oven for 1 hour, or until a tester inserted into the center comes out clean. Transfer to racks and cool 10 minutes.

Zucchini Bread III
by Mary Catherine Bailey

Sunday, August 16, 2009

IL Conte d'Alba 1917 - Moscato D'Asti

Today was my friend's birthday so I finally decided to bring my bottle of Moscato that I'd been saving up. Granted that I'm not a huge wine aficionado, this Moscato has to be one of the best wines I've ever drank. It is smooth and sugary sweet without being overpowering. I can't wait to open my two remaining bottles.

Crisp and sweet!

Il Conte d'Alba 1917
Moscato D'Asti
Imported from Italy
Ordered from