In the heart of downtown, it serves up everything from stuffed banh mi sandwiches and pan-seared bao to tacos and Prince’s Hot Chicken – a dish that has been a local hero for more than a century. Just be warned that its XXX Hot option is well named. Duolan Li, who was born in Hohhot, … Read more
Last year, Tung was asked to create a menu for the launch party of the inaugural Michelin Guide Vietnam (in which his restaurant is listed), and his bite-sized pho was the dish that generated the biggest buzz among attendees, most of whom were Vietnamese. The dining area is on the first floor of his Tardis-like … Read more
Swede Per Henrik Jonsson is the programme director at the International Culinary Institute (ICI), in Pok Fu Lam. He spoke to Andrew Sun. Working as a chef and culinary educator has taken me to many countries, but I grew up in Dubai and Athens, so Mediterranean and Middle Eastern hospitality has been ingrained in me … Read more
Cioppino at Sotto Mare in North Beach in San Francisco on Jan. 19, 2023. Douglas Zimmerman/SFGATE It’s been a year of ups and downs for Eat Like a Tourist, the column where I bravely dine at San Francisco’s most touristy restaurants to see if they’re actually good. Union Square’s Cheesecake Factory may have been a disappointing … Read more
Editor’s note: In this recurring column, SFGATE food writers celebrate the Bay Area’s rich deli culture by spotlighting longtime family-run delis — the neighborhood institutions — and the newer community sandwich hubs. Many cultures from around the world have developed unique sandwiches that reflect their bounty. There are sandwiches from Italian delis that specialize in cured meats, banh … Read more
Anthony Bourdain believed that Thanksgiving dinner should stick to tradition, and when it comes to Christmas food, that belief should perhaps also apply. “Thanksgiving is not the time for innovation,” he wrote in Appetites: A Cookbook (2016). “Give the people what they want, and make sure it’s consistent with what they remember.” This applies to … Read more
