Redd.

17 Dec

It was a fall day in Yountville, where the air was crisp and the trees had turned a gorgeous palette of gold and red. Nothing about fall that didn’t make me want a stiff drink and warm food in my system. Along the street of the Thomas Keller franchise, Redd sat quietly by the stone mushroom garden, unassuming.

Seated at the bar, we were welcomed by quite the menu of fall drinks. Feeling daring, I had ordered a “Fall Fashion” – Bulleit bourbon, antica formula, butternut squash puree. That’s right, I had proper vegetable in my cocktail. It was smooth and almost earthy, with a faint kick of the bourbon that I so enjoyed. Recommended and thorough good pick on my part, I must say.

We had first a smoked salmon breakfast-style pizza. Eggs were soft scrambled florets graced by capers, thinly sliced chives and tiny dollops of creme fraiche. Sandwiched between signature pink-orange fish and the exceptional crisp pizza crust, this little dish was quite a treat.

On the fish-y extension, we had the yellowfin tuna tartare – tossed together with sweet asian pear dices, creamy avocado, and jasmine puff rice. Dressed in chili oil (and perhaps just a drop of sesame), it was absurdly refreshing.

Their signature steamed pork bun was a natural procession. Pork belly was fried crisp at the skin, but still fat and buttery at the meat, just how I like it. The bun had to be house-made, steaming doughy and soft as a baby’s butt. Yes, a baby’s butt. Sadly, the hoisin was drizzled a bit too generously on the bun; good thing the cucumber slaw backed it up a bit.

A surprise from the kitchen. Sous-chef Jacob Kossmann was testing out menu for his upcoming venture, Reddwood, a new Richard Reddington project to be opened come spring. A squid-ink pasta served cold, tossed in a clean yet creamy jalapeno avocado sauce with hints of cilantro. There was taste of lemon and fresh grass that came from the slightly under-ripe avocado. Mild heat underscore.  Squid ringlets were tenderly and perfectly cooked, the pasta al dente. A dish perfect for a hot summer day, maybe with a chilled sauvignon blanc. My favorite of the day.

As if that wasn’t enough, we also received a bonus little prawn tempura to round up this tasting trip. Nothing quite beat the sweetness of fried prawns. So sweet, so plump, so juicy. Fantastic with the red Sriracha aioli that, according to my notes at the time, “hits you in a good way”.

Really, if this was just the bar menu – I cannot wait to return for more. Perhaps for dinner. I wonder what magic awaits.

A special shout-out to Rob, our gracious host/bartender. A good man (and a not-so-secret Phish fan), thank you for making out visit so spectacular.

Redd | 6480 Washington Street | Yountville, CA 94599 | 707.949.2222

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Sons and Daughters.

20 Nov

The reservation was made before Sons and Daughters received their shiny Michelin, back when it was still possible to make reservations. Naturally, I was beyond excited for this night. Yet, I was equipped only with my trusted iPhone 4 (without the S) and this nifty app called instagram, so I apologize for the photo quality here.

Tucked away in the less-touristy side of Union Square, across Nob Hill Theater, was this gem. Through a glass door was the white walls and rustic interior of wood and leather. It was an open-kitchen, facing the quietly buzzing crowd.

Sons and Daughters served in the style of 5-course tasting menu, along with amuse-bouche and bread courses in between. For each course, we have two choices to pick from. We found not names of the dishes on there, but list of ingredients it was comprised of.

source: http://sonsanddaughterssf.com/

Pickled Beet   Smoked Creme Fraiche   White Strawberry: a sweet beet gazpacho with cutely diced pickled beets and creme fraiche. Sat quietly aside all was a white strawberry that was pearly and pleasantly clean.

Quail egg   Malt   Yeast   Ground Cherry: the quail egg was poached with the yoke runny. Pierced with my fork it ran onto the small salad of shaved celery root and radish flowers. At the base were the ground cherries, consistency alarmingly similar to that of bacon bits. Hidden in between were green berries with miniature bursts of tangy delight.

Sea Urchin   Sea bean   Cauliflower   Dashi: my absolutely favorite dish of the night, though likely biased due to my fervent love for sea urchin – the soft, creamy taste of the ocean. In its fresh entirety, this piece of sea urchin sat amidst a vibrant purple from the cauliflower, that formed a breathtaking beauty. Squashed sea bean laid at the bottom, providing a necessary crunch; while the dash mixed to become gelatinous, taken the plate to a different level of umami.

Sea bass   Green Farro   Leek   Caviar: a nicely balanced segua between the last and the next, though a shade less memorable. The sea bass was nicely grilled with skin crisp to my taste, next to the caviar beurre blanc. Leeks, also grilled, oozed sweet autumn memories that the farro complimented.

30 dag aged New York steak   Chanterelles   Brussel sprouts   Charred onion: hearty without losing its basic elegance would be the summary of this dish. The steak was tender, juicy with just a hint of blood. The vegetables tossed in (likely) a generous dose of butter, bringing the warm flavors of foliage.

Yuzu   Pop corn   Seasame   Passion fruit: a playful finish of light yuzu custards with small sesame chips and reduced passion fruit drops so tangy my brows farrowed. And, days later, I still couldn’t get over how much the ice cream tasted like kettle corn!

It was a lovely dinner. The flavors were wonderfully balanced with such fascinating textures, this dining experience felt almost cerebral (but in a good way). Even though some dishes did stand out more than the others, and the menu left me wanting more (as all tasting menus do, I suppose), I am excited to see where this restaurant would go after its first star.

source: http://sonsanddaughterssf.com/

Sons and Daughters | 708 Bush Street | San Francisco, CA 94108 | 415.391.8311

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Spicy Beef Tendon & Dumplings.

23 Jul

It’s not a figurative speech when they called Kingdom of Dumplings a hole-in-the-wall joint. Hidden far away in Park Side, without the sign and the line of people waiting in the from, it could easily been mistaken for some sort of elevated basement. Despite being tightly packed into the square room, the patrons waited patiently to be served, as the late afternoon shined through the front windows.

Here we are, the Kingdom of Dumplings! The space was tight and slightly too warm, the walls appeared to be a tad greased, but the servers were all smiles and kindness. We are here for the dumplings, and some Northern Chinese eats that cannot be found on the East side of San Francisco – where the Cantonese and Hunan cuisine dominated.

I was most excited to have found spicy beef tendon on the menu, even more when it appeared before my eyes. Beef tendons cooked in soy sauce, rock sugar and anise seed, chilled then thinly sliced. It is then mixed with chili oil, garlic, pepper, chopped cilantro and sesame oil.

The tendons see-through when picked up. It was cold and refreshing at first, the texture gelatinous but on the chewy side. Chopped up cilantro brought a nice aroma that erased any unwanted fattiness. Then – as we sat and ate, before we knew it, the stealthy numbing spice hit us. Like wild fire it spread through our mouth, making us sweat yet unable to stop going for more.

It was really a ‘thank goodness’ moment when the dumplings arrived. For we could then divert our attention from the tasty, killer beef tendons, and move on to something else. Sitting in the mess of our tiny plastic-covered table, 12 cute little boiled dumplings sat and stared. “Eat us instead!” they said. The heat was making me slightly delirious.

You could really taste the hand-knead dough. Thicker than the store-bought, machine-made ones, the dumpling skin was thicker and a chewier, the perfect kind that holds the stuffing together. Inside, ground pork and cabbage made a great pair – juicy, sweet, with a nice crunch from the green veggie. A light dip in black vinegar and some ginger slices gave a rounded taste.

Yumm’s the word! Next up, our taste buds travelled to Shenghai for some soup dumplings. Also known as tiao long bao, the dough is traditionally slightly softer, thinner and more translucent compared to ones use on the dumplings. Though it seems that Kingdom of Dumplings just used the same hand-knead dough.

These dumplings were steamed instead of boiled. Enveloped within is a pork filling, prepared with solid pork aspics that melted into the tasty broth when heated. Because of the hot soup that could burst at the bite, it was recommended that we open up the dumplings a bit to let it cool before eating.


Umami was its profile. The broth was on the greasier side, but tasty nonetheless. It provided a whole different experience next to the spicy tendon and the boiled dumplings – which were felt like a hugely satisfying, working man’s meal. The soup dumpling, despite its thicker skin, felt delicate and gentle. To my tummy that was happy, that went for a long sigh and said: What. A. Day.

1713 Taraval Street | San Francisco, CA 94116 | 415.566.6143

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Sea Cucumber Guts.

9 Jul

It was a super exciting day to be dining at Kappou Gomi, a Japanese restaurant in Outer Ricmond that I’ve been dying to try for about 2  years (but somehow never made to). This was not the average sushi joint, as the sign in the window indicated. No sushi, no combination dinner.

Kappou Gomi is a family operated joint serving authentic Japanese dishes that can be found in households and similar family restaurants in Japan. Upon arrival, seated at the bar, we were offered this 8-page menu detailing various proteins available as well as ways the ingredients can come prepared.

kitty waited patiently as we look through the encyclopedia of a menu.

Naturally, the first thing I noticed was an item on Today’s Special: konowata, also known as salted sea cucumber guts. Sea cucumber is a marine animal that is often found on sea floors. It is referred as the sea rat in Japanese, looking a little like a headless version of Jaba the Hut. In Chinese cuisine, it is often braised in rich ham and scallop based broth, one of my favorite banquet dishes. That said, their guts was not something I was familiar with, I just hoped it would go well with sake.

braised sea cucumber. source: http://www.lifeofguangzhou.com/

The waitress came with our order of sea cucumber guts, served on a beautiful silver plate, hidden in a small wooden cage.

Lifting the cage, we found a small shot glass of a brown substance topped with a quail egg. (at this point we were switched from the bar to a dining table, because one of the dishes we ordered was too big to be served at the bar.)

The brown, almost cloudy substance was what I had ordered. To prepare this dish, sea cucumber guts were taken out of the animal, mixed with salt and malted rice, then fermented for about a month. A common animal-gut based execution called shiokara. I mixed the egg thoroughly, hoping for the best.

When I picked up the guts with my chopsticks, it was quite slippery to hold. The whole thing looked a little slimy, and tasted exactly that. The flavor was very intense: salty but with this familiar taste of the ocean that can be found in marinated pollock roe (mentaiko). It was overpowering at first, but really grew on me as I tasted it. Not only did the salted guts went well with my sake, it simply made me want to drink more!

I mixed the last bit with some sake and just shot it. Actually quite delicious, almost comparable to oyster-vodka shooters.

Our other dishes went tres bon with sake as well. There was this lemon juice marinated mackerel mixed with chrysanthemum, dressed in light wasabi, on top of pickled root vegetables (daikon, mini radish, lotus root). The fish was firm and zesty, clean in flavor with a tiny rush to the nose from the wasabi. The root vegetables sweet and refreshing.

Then there was the onsen tamago, hot-spring egg. Boiled to perfection at exactly 159 degrees, the egg was served in a clean dashi, along with salmon roes, fish cake, shiso leaves, cherries, and a piece of Japanese isinglass on top.

While the cherries were a bit odd (were they just looking to add something?), the egg was terrific. Just look at it! The yoke was cooked so beautifully, so soft so smooth so sweet. It put all the eggs I’ve had before to shame, its magnificence and simplicity made me teary.

Of course, we ended with that dish that was too big to be served at the bar: ishikari, a miso-salmon hot pot. Sushi-grade salmon cooked medium in a boiling, rich miso both, along with some veggies and tofu. A fisherman’s food originated in Hokkaido.

It was like a mother’s loving touch to our stomach, its warmth pleased us. Not a bad ending after some sake drinking. It made me think of the Japanese business men who would visit the roadside ramen stands after a few rounds of beer and sake and pickled small plates at local izakayas, looking to have something hot and satisfying before heading back home. Happiness, this was what it tasted like.

Kappou Gomi, I shall be back. Soon enough.

Kappou Gomi | 5524 Geary Blvd | San Francisco, CA 94121 | 415.221.5353

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Breakfast Taco & Waffle+Fried Chicken Slider.

21 Jun

Marengo on Union is this small hideaway right above the infamous Bar None. It is a cozy haven for the whiskey-thirsty, serving intoxicating nectars in a springtime of colors, and delicious sliders to please their hazy patrons.

On a beautiful Saturday morning such as this one, Marengo was in all its glory. Early summer skylight shined through their half-opened sky roof.

This was not the place for your $11 breakfast platter. Here everything was served in small, bite-sized portion for some mix n’ match. Without reading much into it, I went  for the more unusual sounding: the breakfast taco plus the waffle and fried chicken slider. And my, were they looking glorious underneath the sun. Inside the taco was the soft-scrambled eggs topped with melted cheese and speckles of chorizo. Green cilantro shreds laid on top of the gold, salsa waiting to be poured.

To the side was the waffle slider: neatly stacked with a piece of crisply fried chicken in the middle, powered sugar dusted generously on top. Oh my my, oh hell yes.

So first try, the taco. As breakfast burritos are quite common (and a lovely choice as hangover cures go), I was not expecting much beyond an open-faced version. Wrong, obviously. Right underneath the bed of scrambled eggs light and fluffy yet rich with sharp cheddar, it came a crunch. A surprise, it was a small bed of golden hash brown underneath! The crispy texture was a fantastic juxtaposition to the cheesy eggs; topped with the salsa, the taco was a summer fiesta on my tongue. While the tortilla was a tad dry, I fully enjoyed this combination. Breakfast burrito, you have been topped.

A sip of my bloody mary and a breath caught from my excitement at discovering something so simple yet delightful, I moved onto the waffle slider: the slider bar’s version of chicken and waffles. The waffle was not soft and buttery but almost crunchy to the bite – which I learnt later was to soak up all that delicious syrup. The small piece of fried chicken was divine; a honey rub before being lightly breaded then fried, juicy still in the center. That hint of honey in the chicken made the idea of mixing savory and sweet (which I never appreciated much) harmonious.

While no ingredient here was out of the ordinary, the modern twist on breakfast food and their little touches of genius (hash brown & honey rub) made the dishes interesting and different to me. And seriously, what could go wrong with a place that comes with a “brunch cocktail” menu?

Marengo on Union |  1980 Union Street | San Francisco, CA 94123 | 415.441.2575

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All-In-One Sandwich.

12 Jun

Originally from Pittsburgh, Giordano Bros is a small corner joint on Columbus Ave, offering live music, beer and bites. It is, of course, also one of the biggest Steelers’ bar in the city. I remember many Sunday afternoons strolling past, peering through their almost floor-length window to see the place packed with cheering / tearing fans of black and yellow.

(not taken during football season)

Aside from providing Steelers’ fans a home-away-from-home, Giordano’s also serves up a Pittsburgh delicacy: the All-In-One Sandwich. This sandwich has a cult following that rivals Ike’s Place. Though, unlike the crazy options Ike’s has to offer, the All-In-One Sandwich is far simpler. Italian meat of your choice, provolone, cole slaw and fries. All of that sandwiched between two slices of bread. A dish made of unusual ingredients it is not, but it does comes on board under “familiar food goes wild”. Served with a fork in case you like to eat the spillage salad-style.

Now it sounds like a lot (and a combination slightly bizarre) to be packed into one sandwich – and ultimately, one bite. But it wasn’t. Imagine tasting it in this order: a slice of white French bread soft and sweet as the cloud, followed by the vinegary crunchy cole slaw, crispy ends of thick cut french fries with a mashed-potatoy center, then onto melted provolone, warm and hearty grilled italian sausage (in my case), and ending with another slice of fluffiness.

It was so delicious yet non-disruptive. The varying textures and tastes made this into a one-bite-wonder. It was messy yet fun (as the best foods always are!), and washed down nicely with some beer in an ice-chilled mug. I also soaked the bread with some leftover wing sauce to add a layer of tangy spice. All the simple awesomeness in one big, blissful bite.

All. In. One.

Giordano Bros | 303 Columbus Ave. | San Francisco, CA 94133 | 415.397.2767

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Grilled Chicken Liver.

1 Jun

After a Memorial weekend of sausage and steak grilling, I thought I had exhausted whatever char-loving portion of my palette. Well, I was wrong. A breezy Monday evening, as if dragged by the insatiable ghost that is my appetite, I ended up here at Chotto, the local izakaya.


Izakayas have been making the rounds in San Francisco, spreading from Inner Richmond through the rest of city like wild, ridiculously delicious fire. Chotto was among them. Set in the Marina, its menu was rather conservative at first. They offered Japanese bar bites in forms of raw dishes and skewered meats, but was careful not to intimidate customers with the more traditional variations such as gizzards and skins. But with its spring menu came bolder in their experimentation, testing the Marina waters with more unfamiliar ingredients. Such was the dish I came from: yaki tori motsu, grilled skewers of daily chicken parts. Lucky me, it was chicken liver day!

The two skewered grilled livers came to me oh-so-beautifully. Their skins were lightly charred, with a nice crisp around the succulent lobes of liver. The skewers appeared to be only lightly seasoned; served on the side a wedge of lemon and a pinch of Shichimi, the Japanese “seven flavor chili pepper”.

When I bit into it, I tasted the thinly crisped exterior, then into a cooked, slightly meaty layer. But that layer only lasted about 2 millimeters into my bite. Then the lobe of liver bursted – literally - into a world of wonders. It had the texture between melted brie and the silkiest tofu – rich, creamy, smooth. Unlike the delicate flavor of monk fish liver, the grilled chicken liver was powerful, assertive, and full of life. While a piece of foie gets pan-seared carefully, these chicken livers were touched by wild flames and were re-birthed gloriously – straight into my belly.

A slight squeeze of lemon and a tiny sprinkle of chili pepper brought the sweetness of the liver even further, rounding the flavors perfectly. It was such a delightful experience from two not-too-tiny skewers of chicken livers. And yes, I ate them all. By myself. I’m not ashamed.

Bonus dish: the grilled pork belly skewers. It was firm and meaty, with tiny ribbons of fat in between. Delicious, and oddly refreshing; not something one would expect when the phrase “pork belly” was in the order. Yummy plus plus!


Next up on my Chotto experience: grilled cow tongue! They unfortunately ran out for the day – by 7PM! It seems that weird eats is in vogue here by the bay.

Chotto | 3317 Steiner Street | San Francisco, CA 94123 | 415.441.2223

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Chicken Feet.

22 May

May 21st, 2011. Woke up to a sunny, breezy San Francisco day. The end of the world was no where near, and @KatManalac (of Hidden Menu) was back in town. What other way to celebrate than dim sum brunch at my favorite East-of-Filmore locale: City View Restaurant!

Shu-mei, shrimp dumplings, chive dumplings, soup dumplings, pekin duck pieces in sweet sauce wrapped in delicious white buns. Delicious of delicious indeed. But in true weird food spirit, it is inevitable that we tackle the most infamous dim sum of them all – Chicken Feet.

Being born and raised Taiwanese, again, had led some bizarre ingredients to become household products growing up. Chicken feet is one of them. My mother would buy about 30 – 40 chicken feet, stew them overnight in a soy sauce and melter rock sugar mixture, and eat them slowly while watching TV.

Chicken feet of the dim sum variety was slightly fancier. They were first fried to create a slight crunch, then braised in a sweet sauce (often used on sweet n’ sour chicken) with a generous amount of what looked like jalapeno and banana peppers to give it a nice kick.

@KatManalac asked a fair question: just what is being consumed when one eats chicken feet? There really isn’t as much meat as, say, pig trotters. “It is all in the skin,” was what I told her (and a bit of the tendon, of course). To eat a chicken foot, one would bite of the tiny pieces of bones by the joints, then eat the piece of skin around it. It was time consuming, but sort of created a fun around is – quite similar to eating sunflower seeds.


The skin was thickened from the frying, then soaked orange in the sweet and spicy sauce. It fell off the bone easily, had a crispy yet softened texture. The tendons was slightly chewy like beef tendons, but not as meaty. While it was a bit time consuming for what we got out of it, the experience itself was mildly entertaining in a snacking sort of way. And that is the point of dim sum, which in Mandarin also stands for “snacks”. You see what I just did there? No? No wonder I wasn’t saved from the Rapture.

City View Restaurant | 662 Commercial Street | San Francisco, CA 94111 | 415.398.2838

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Monkfish Liver.

15 May

Though born Taiwanese, my favorite Asian cuisine is actually Japanese. It is one the celebrates the beauty of balance and subtlety, minimalist to the eye yet unravels layers of flavor upon tasting. Rich yet delicate, is how I find Japanese food. The very philosophy can be easily found in one of the common Japanese delicacies: ankimo, monkfish liver. My dish of the day at YamaSho, Japanese restaurant cross karaoke salon extraordinaire.

To prepare this dish, the liver was first rubbed in salt, then rinsed with sake. It was then rolled in a cylinder to create the rounded shape, and steamed to be served. It came to me in gorgeous plating: slices of pink fish liver on top of a bright green shiso leaf, with a generous sprinkle of red, supple fly fish roes just winking at me all flirtatiously.

Just one bite was all it took to explain why ankimo is often referred to as the foie gras of the sea. It was rich, creamy yet light and delicate at the same time; without the heaviness found in duck or chicken livers, but just a hint of the ocean. It presents the perfect balance that sang the ideology of Japanese cuisine. The texture was silky smooth, a great contrast to the squeaky pearls of roes.

Though not served with the dish, I asked for a small dish of ponzu sauce. With the addition of this citrus-base sauce that resembles a very light mixture of soy sauce and yuzu vinaigrette, the monkfish liver suddenly came alive as if woken from a slumber. Whatever little stale heaviness that inevitably came with livers disappeared with the refreshing wash of citrus. It brought out this lovely sweetness that wasn’t quite there before. I am a huge fan of the right amount of acidity.

Another interesting way to enjoy ankimo is by wrapping it with the shiso leaf and dip it in the ponzu. The coarse texture and aroma of this minty herb paired well with the monkfish liver. Now if only I had some grated daikon, everything would be soooo perfect.

Monkfish liver can actually be found in most Japanese restaurants (at least in the Bay area). If you find the idea of offal still hard to stomach but feeling a bit adventurous, monkfish liver is quite the great “liver 101″ into this mysterious world. Give it a try!

YamaSho | 1161 Post Street | San Francisco CA 94109 | 415.346.2222

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Fried Pig Ears.

8 May

The last time I was at Magnolia was for a crawl fish boil, where I proudly demonstrated how to eat one of those suckers – head/brain sucking included. And because of that, while the Haight remains an area I scarcely venture into, this corner pub on Haight & Masonic remains in my heart a “fun eat place”. To see fried pig ears on my long-awaited return simply affirmed my belief that Magnolia is awesome.


Now pig ear is not an unfamiliar ingredient for most Taiwanese and Western Chinese people. It is one of the stable “braised flavors.” The “braised flavors” are small plates consumed at local eateries, usually served with cool beer or Chinese grain liquor. In a sense, quite similar to yakitoris at traditional izakayas; or put simply: Taiwanese bar food.

source: http://078127199.tw.tranews.com/

These “braised flavors” are prepared with several different ingredients, then served singularly or paired according to the customer’s preference. Common ingredients include various beef, chicken and duck parts (meat, innards, feet), tofu/bean curd products, and of course, pig ears. They are usually braised in a mixture of soy sauce, sugar, grain alcohol and a few Chinese herbs, for 25 minutes to 4 hours, depending on the ingredients. They are then removed from the pot to be chilled in the fridge over night, and served cold with sprinkles of parsley.

Long story short: that is how I remember my pig ears growing up. Braised, chilled, and thinly sliced. The skin part has the soft yet chewy texture of a tougher jello, with the cartilage in the middle crunchy to bite, soaked in the aroma of sweet soy sauce. It is a fun food!! That said, the fried version, as listed on their menu, was not something I was familiar with. When it was served, the little fried strings of pig ears sat there, topped with a mayonnaise-based buffalo sauce, looking like the baby of curly and shoe-string fries: all oddly curled and tangled.

And “bizarre fries” is what I thought to myself when I ate it. The pig ears were breaded then deep fried, forming this brilliantly crisp entrance to the chewy goodness on the inside. Then, as my teeth – as if in slow motion – penetrated the chewy layer, it snapped the thin soft bone on the inside and form that delicious crunchy sound. There it is – albeit Americanized and in an aioli, it is still my fun food!

It was a perfect marriage too, with my tall glass of Prescription Pale Ale. The slight bitterness in that aromatic beer washed down the deep fry smoothly, returning my mouth into that clean, fried-pig-ears-craving state again. The deep fry treatment suddenly made sense alongside this fuller-bodied beer (Taiwanese beers are really light), how the caramel-like malt flavor compliments!

Because I like to see just how many ways I can eat my dishes, I drizzled a bit of Youk’s Hot Sauce for another layer of hot, tangy flavor. It cuts the fattiness nicely, and, quite frankly, eating at a bar without some form hot sauce is just silly.

For the grand finale, I took some fried pig ears, paired it with a bite of house pickle, then washed it all down with the remaining of my beer. What a lovely, lovely day.

On our way out, I noticed that the couple sitting right behind us got an order of fried pig ears as well. I gave them a mental high-five, secretly wishing that I had inspired them.

Magnolia Pub & Brewery: 1398 Haight Street | San Francisco, CA 94117 | 415.864.7468

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