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 Chinese (Northern): Shanghai Restaurant
Located in the inner Sunset, along the J train route, Shanghai Restaurant offers some of the most authentic Shanghai dishes both on and off the menu. Inside, the family-owned venue welcomes you with cherry blossom paintings illuminated behind light green glass into a haven where you can eat well for under $10. Shanghai Restaurant’s famous Shanghai Dumplings (“Little Dragon Balls”) are rolled, stuffed and cooked to order, and served steaming hot on a bed of lettuce in a bamboo steamer with a side of red vinegar and ginger slivers. The restaurant offers more than 250 authentic Shanghai dishes with specialties including the Vegetarian Goose appetizer, Drunken Chicken (succulent poached bird infused with Shaoxing wine) and Wonton with Chicken Casserole Soup (a giant clay pot filled with a full skinless chicken, white sponge fungus from China’s mountains, greens and Shanghai-style wontons). In Shanghai kitchens, unlike Southern China cuisine, each chef specializes in a particular type of food on the menu, thus allowing for more attention and complexity with each dish. At Shanghai Restaurant the co-owners work the same way: Chef Luk specializes in creating the entrees and Chef Sun prepares and cooks the dim sum.
420 Judah St., S.F., 415-661-7755
 Chinese (Southern): Chef Jia’s
Surprise! There are better and cheaper Chinese restaurants in Chinatown than House of Nanking. Be brave, get your nose out of travel and food guides and go someplace else — like Chef Jia’s. For 11 years, owners Steven and Nancy Jia have cooked and served spicy dishes adapted from Hunan province in Southwest China. “I think Americans like spicy and crispy food,” said Chef Jia, who received formal training in China. Chef Jia’s signature dish is the Honey Chili Chicken. Bite-sized chunks of chicken are deep fried and tossed in a sweet, spicy sauce with slices of garlic and scallions. A refreshing selection is the Rolling Lettuce Chicken with Pine Nuts: stir-fried minced chicken with pine nuts atop a bed of fried vermicelli. You spoon the chicken mixture onto leaves of crisp iceberg lettuce, roll it up and eat it with a piquant hoisin sauce. They also have a good selection of vegetarian dishes, like bean curd with string beans. I requested my tofu to not be fried, and Chef Jia was able to cook the tofu to a good consistency without having it resemble feta cheese or rubber erasers. Next time you’re in the long line at Nanking, just give up and come into Jia’s place.
925 Kearny St., S.F., 415-398-1626
 Filipino: Ongpin
Those wanting to sample authentic Filipino fare should head to the foggy region of Northern San Mateo County. Check your belts and watered-down ethnic food taste buds at the door, because here at Ongpin’s, what you get is hefty portions of traditional Filipino food. On any given night, you’ll run into Al, who is quick to offer suggestions and service with a smile at this family-style restaurant. Start your meal off with sigsig, diced grilled pork served with a vinegar-jalapeno sauce and topped with chopped onions and chili peppers. Or, order miki bihon, a rice and egg noodle dish sautéed with shrimp, pork and onions. Or get wild and order kare-kare, a smorgasbord of oxtail chops, beef tripe, eggplant and green beans swathed in a pumpkin-colored peanut sauce. A must-try is the pork adobo: Chunks of tender, succulent pork are braised in a garlic-vinegar sauce to a greasy perfection. The pork is perfectly stewed so that it melts in your mouth. For desert, Ongpin offers traditional Filipino deserts like halo-halo and coco cha-cha, a sweet concoction of vanilla ice cream, candied yams, red and green gelatin cubes, coconut milk and rice krispies. Park your car far away, because you’ll want to walk a bit after a meal here.
73 Camaritas Ave., South San Francisco, 650-615-9788
 Indian: Indian Oven
A typical scene at Indian Oven: A conservative, well-dressed older man with a glass of a fine pinot in his left hand brags to the rest of his table in a most authoritative tone, “I’m seriously this restaurant’s best customer…I’ve been coming here for at least ten years.” At the next table over, an urban artsy boy in his early twenties with dark eyes and a scruffy face overhears his neighbors conversation and, taking a sip of his beer, comments sarcastically to the giggling girl across from him, “Ya know, I’ve been coming here my whole life. In fact, I was born in the bathroom back there. When I came out, the cooks wrapped me in warm naan.” The best thing about Indian Oven (besides their incredible food and impeccable service) is the diverse patronage. Of course, the food is magnificent as well. A bit more pricey than your average North Indian cuisine, but quite deservingly so. The classic Tandoori chicken and all its variations — we highly recommend the Murgh Makhani (tandoori chicken boned and cooked in mild creamy tomato sauce) — is a favorite. There are even ten different kinds of naan. For dessert, try the rice pudding and a cup of bitter spiced chai. Call ahead for reservations, this place is always packed.
233 Fillmore St., S.F., 415-626-1628
 Hawaiian: Roy’s
Although part of a chain, Roy’s does not feel like one. With a friendly and knowledgeable staff, Roy’s is definitely a place to enjoy good food, wine and atmosphere. Executive chef and partner John Sikhattana has molded a restaurant based on the blending of bold Asian flavors with Hawaiian cuisine, using French cooking techniques. What you get are inventive Hawaiian fusion dishes based on the creations of Sikhattana and his sous chefs. Before you start your meal, order Roy’s signature drink, the Hawaiian Martini. This tropical delight consists of imported Hawaiian pineapples, which are marinated in vodka, vanilla vodka and coconut rum. Once your palate is whetted, try the Blackened Island Ahi appetizer. Silky cuts of ahi seared to perfection, are served medium rare in a soy and mustard buerre blanc. This dish comes with limu, fresh Hawaiian seaweed, and the combination of the two creates a delicate yet bold flavor of the sea. For an entrée go for Roy’s Surf and Turf dish: beef short ribs with macadamia nut-crusted mahi mahi and lobster sauce. Appetizers run from $7–28 and entrees, $17–23. It’s a pricey place, but it’s definitely worth it. Don’t expect the sides of macaroni or potato salad that come with traditional Hawaiian fare, this place is fan-cy.
101 2nd St. (at Mission), S.F., 415-777-0377
 Burmese: Burma Superstar
Owner Joycelyn Lee insists that she is not a savvy restaurateur but just a lover of Burmese cuisine. A year and a half ago, she and her partner heard that Burma Superstar was up for sale and jumped on it, fearing that San Francisco would lose one of the best food experiences Burma could offer. Lee cut the 130-dish menu to 70-80 dishes and focused on more authentic Burmese dishes. Though Burmese spices may be a shock to the average Western palate, Lee points out that authentic Burmese food is key to their success. “The Rainbow Salad has 22 ingredients including fried garlic, tofu, green papaya, four kinds of noodles, cilantro and others and is quite labor intensive. Our customers are loyal and fond of a unique and casual dining experience,” Lee said. The atmosphere is casual, food is reasonably priced, and the owners hang out with the customers.
309 Clement St., S.F., 415-387-2147
 Thai: Lalita Distinctive Thai Restaurant
Attentive to details like service, food presentation and taste, owner Lalita Chaloeicheep is the namesake of this fine dining restaurant. Located in the Tenderloin district, near the theater area of San Francisco, a pleasant evening out must include a meal at Lalita. Customers can order a four-course meal that includes appetizers, dessert and coffee or opt for specialties like the Mieng Kum Fresh Spinach Leaves, which includes grated roasted coconut with prawns and a tamarind dressing, or choose a rack of lamb. The tropical ambiance, jazz music and a wine list other restaurants would envy is the trademark of this hotspot. Said Chaloeicheep: “We wanted to give a dining experience. It should be like a mini-vacation — pampering, good food, good conversation — like an oasis.”
96 McAllister St., S.F., 415-552-5744
 Korean BBQ: Brother’s Korean Restaurant
AsianWeek readers and San Franciscans have all voted Brothers as the best Korean BBQ restaurant in the city. Owned and managed by Kisong Son, who had no previous experience with cooking, the restaurant opened in 1992, and has since grown into a two-store chain and voted “Best” by both Zagat and City Search. Brother’s is the only Korean BBQ restaurant in the Bay Area that uses real wooden charcoal on the range, authentically instilling a heavy charcoal flavor into the meat. Though lacking in planned ambiance, its character is very distinct — metal vents stream down from the ceiling, and Korean Airlines’ posters of Seoul adorn the blank walls. The menu involves a conglomerate of traditional Korean BBQ favorites such as Bulgogi and Kalbi among others, and the 12 colorful and appetizing kimchee side dishes include three different fermented vegetables, five different salads, millet jelly, stir fried spicy anchovies, fishcake and dried seasoned seaweed. Son started the restaurant with the philosophy of providing hospitality to diners as if they were house guests, and the jolly owner’s claim to fame truly lies in the adherence to this philosophy. This is the place to go for good, classic Korean BBQ.
4128 Geary Blvd, S.F, 415-387-7991
 Asian Vegetarian: Lucky Creation
Standing huddled in the bustling Chinatown area, customers will feel lucky to have found this gem of a restaurant. Vegetarian or not, customers feast on steamy broccoli, eggplant and tofu in rich curry or bean sauces. The ambiance is less than luxurious and the service is harried for the most part, but Lucky Creation has earned its mark as one of the best vegetarian restaurants in the city. Meat alternatives such as gluten puffs and vegetarian duck are marinated in curry, barbeque and other sauces and topped with pan-fried noodles or rice. After a hearty meal, customers are more than satisfied and many will vouch that restaurants like Lucky Creation make it easier to enjoy a herbivorous life.
854 Washington St., S.F., 415-989-0818
 Noodles: King of Thai Noodle House
With six restaurants located all around the city, King of Thai Noodle House has bragging rights to the most authentic Thai noodle cuisine in the Bay Area. Chai Chana, known as Anthony to friends and family, claims that using authentic ingredients and traditional cooking techniques has earned his restaurants high marks with the Zagat survey as one of the top ten Thai restaurants in the Bay Area. Though his noodle houses have a no-frills atmosphere, customers can always depend on being greeted with the warm aroma of spices and a hot bowl of slurpy noodles. Food is inexpensive and customers are happy. “I thank the customers who support King of Thai Noodle,” Chana said. “I treat all my customers like family and I am giving you a money back guarantee that you’ll enjoy the food.”
639 Clement St., S.F., 415-752-5198
Sushi: We Be Sushi (Valencia Locations)
Those of you looking for a cheap sushi fix, and there are a lot of you, should be in love with We Be Sushi for their small, friendly Mission locations. Though these places can get overcrowded, especially the 16th and Valencia location, the experience is great overall, mostly because you can eat heartily for under $20. More of a fast-food sushi chain than anything else, We Be Sushi is always full of hipsters hungry for wasabi. Some dos and don’ts: Do get some laughs checking out the menu for alternative names for We Be Sushi. Don’t go to the Geary Street location because it’s just bad news in terms of both fresh fish and service.
Locations: 1071 Valencia St. (near 22nd), S.F., 415-826-0607 and 538 Valencia St., (near 16th) 415-565-0749
Asian Fusion: The House
The location of the original House, on Grant Street just across Columbus in that borderland where Chinatown becomes North Beach, matches the straddling of flavor and tradition of its cuisine. Run by husband-wife team Larry and Angela Tse — both of whom are San Francisco natives — the House is known for its intelligent mix of East and West, one that relies more on natural ingredients and a new interpretation of Asian home cooking than on flashy juxtapositions. Truly setting the pace for Asian Pacific American food, the House’s signature dishes — like the Chilean Sea Bass with garlic ginger soy or Deep Fried Salmon Rolls with Chinese hot mustard — have won your hearts and tastebuds. Both locations have the same sleek, modern look, with light-wood tables and Art Deco lighting, which make the experience pleasing to the eye and the mouth. While the House is definitely on the upper end of things, the menu is still reasonably priced with most entrées in the $10–20 range.
Locations: 1230 Grant Ave., SF, 415-986-8612 and 1269 Ninth Ave., SF, 415-682-2898
Pho: Vi’s
Located in Oakland’s Chinatown, this much-celebrated Vietnamese noodle shop has the perfect mix of functionality and style. The pho, or Hanoi Soup, comes with the right balance of flavor and noodle, the beef is sliced to just the right thickness for fast cooking and the toppings are generous. At just $5.50, this is a hearty meal for anytime of night or day. Vi’s also has a good selection of noodle soups, with the newly added Braised Duck with thin egg noodles a rising star on the menu. Vi’s is great because, even though its not super fancy, its no hole in the wall and none of the items on the menu are over $7. Customers vary from Chinatown locals to pho connoisseurs from all over. Open in the Webster Street location for the past 10 years, Vi’s has been making a name in the Bay Area since 1983. The waitstaff is young and good-looking and there is an extensive wine and beer selection, an added bonus over most pho places. Next time you are in the need of some savory pho, make the trip to Vi’s.
724 Webster St., (at 7th), Oakland, 510-835-8375
 Dim Sum: Kan’s Restaurant
Believe it or not, Kan’s is not a hidden treasure. Right smack in the middle of Grant Avenue, Kan’s is in an ideal location for the hordes of roving tourists making their way up and down Chinatown. There is usually a guy standing outside, handing out menus and saying, “Dim sum, ah, $1.28. Good dim sum” in a singsong voice. We didn’t expect Kan’s was going to be anything spectacular, but we decided to go where few locals have gone — up the stairs to Kan’s. Past the empty fish tanks, you come across a dark bar with Chinese characters stenciled on the tiled ceiling. The dining room has the feel of colonial Shanghai: French doors accented by Asian paintings and oyster-shell artwork, carpet and high ceilings. No bustling carts of dim sum pushed by frustrated women here, just waitresses carrying trays of steaming savory and sweet dim sum. The ha gow (shrimp dumplings) and shiu mai (pork dumplings) were surprisingly good. The Fried Crab Puffs were juicy and delicious, and the Vegetarian Egg Rolls were also tasty, dipped in the sweet and sour sauce, whose secret ingredient is probably ketchup. (Sorry to let the secret out.) Another good dish to try is the Shrimp Stuffed Mushroom Dumpling. But be careful of the wayward juices that squirt out of these little delights. Overall, the food and service is quite good. The ironic thing is that Kan’s has marketed itself so well as a tourist trap that many locals don’t go there. Don’t be fooled and check it out.
708 Grant Ave. S.F., 415-362-5267
Late-night Asian Food: Osha Noodle Cafe and Go Go Cafe & Restaurant — It’s a tie!
 Osha Noodle Café
Located in San Francisco’s Tenderloin, Osha’s bright neon sign is like a beacon for your late-night Thai food craving. Not only is the food in this fairly large establishment some of the best in the city (Osha got a few nods from AsianWeek readers for best Thai food), but the upbeat techno music, bright yellow walls and comfy blue booths make this the perfect stop between the bar and the after-hours club on a Friday or Saturday night, when Osha is open until 2 a.m. The long menu offers Thai classics and a large range of noodle soups, along with nightly specials that usually draw the eye. Everything is available as a single rice plate, with nothing over $6.50, or a la carte for a slightly higher price and portion. Not a dim place to hide out in before you go to bed, Osha is filled with hipsters and locals who know where to go for some good food. Just from personal experience, there is nothing like Osha’s yummy sticky rice with mango to help you get that second wind.
696 Geary Blvd., S.F., 415-673-2368
 Go Go Cafe
Rebutting the notion that late-night eateries serve only burgers and other fast-food type entrees, Go Go Cafe & Restaurant provides insomniacs with a variety of authentic Chinese food. Located in San Francisco’s Sunset district for the past five years, Go Go prepares many flavorful dishes, including Green Onion Pancake with Egg, Chinese Broccoli in Oyster Sauce, Chinese Style Medallion Beef, and surprisingly available late-night favorites: Ginger and Scallion Lobster, and Crab — each for less than $9. In addition to these favorites, Go Go has a wide selection of chow mein, dim sum and desserts among its 340-item menu. Night-owls shouldn’t have it so good.
1830 Irving St., S.F., 415-661-4289
 Bubble Tea Drinks: Sunset Ice Cream & Cafe (Double Rainbow)
Before the bubble tea craze hit the Bay Area a few years ago, one ice cream shop introduced the drink to curious customers. Since taking over ownership of Sunset Ice Cream & Cafe seven years ago, owner Richard Young and his son Gary have served a wide variety of bubble tea drinks to the public, as well as Double Rainbow ice cream, snacks and coffee drinks. Unlike many other bubble tea shops who use powder mixes as flavors for the drinks, Sunset uses fresh fruit, taro and other ingredients instead, giving its drinks a more flavorful — i.e. not artificial — taste. Among the popular bubble tea choices are the Mango Tapioca and the Lychee Tapioca with Coconut Jelly. However, the all-time favorite is the Strawberry Milkshake Tapioca, which blends real strawberries with Double Rainbow ice cream to make a tasty drink. Compared to the others, Sunset’s bubble tea drinks rise to the top.
2116 Irving St., S.F., 415-665-3090
 Bakery: Golden Gate Bakery
The smell of fresh-from-the-oven buns, cookies and tarts permeates Grant Avenue courtesy of this 29-year-old institution. Owned by the Kuan family, Golden Gate is a matriarchal business — grandmothers, mothers, sisters and aunts work behind the counter and downstairs in the kitchen. Ninety percent of the time there is a line out the door, especially during the Mooncake Festival when customers fight to buy the dense lotus and duck egg cakes. We don’t recommend eating here everyday because of the richness of the pastries, but one taste of their warm egg tarts or pineapple buns and you’re hooked. The tart shells have delicate flaky layers and the egg custard is smooth and silky. People talk about the “wife cakes,” which are candied melon pastries, the coconut crème puffs and the gai may bao, sweet buns with a sugary, buttery center. They have a selection of coconut cookies, jellyrolls and crème cakes. Follow your nose and the line to this Chinatown institution.
1029 Grant Ave., S.F., 415-781-2627
 Asian-flavored Desserts: The Sweet Booth
Located in the Pacific Renaissance Plaza in the heart of Oakland’s Chinatown, The Sweet Booth is reminiscent of an old school ice-cream parlor, but the selection here goes way beyond your regular flavors. The Sweet Booth not only has some of the most succulent tapioca pearl or bubble tea drinks in the Bay Area, but the choices range from Asian-fruit flavored ice cream like durian and sesame, to a plethora of sweets you thought only your grandmother made, like sweet yams in syrup, almond and mango pudding, gingered milk custard and a variety of sweet soups like red bean soup with lotus seeds or slow cooked papaya with white fungus, which are served “hot and steamy.” There are even some ingenious offerings here like Pearl Pepsi and Jackfruit smoothies. With everything on the very long menu under $5, The Sweet Booth has something for everyone.
388 9th Street, on the left side of the Pacific Renaissance Plaza, 510-893-3633
 Asian Grocery/Market: Lien Hing Supermarket
Pushy women fighting to get the best apple, people yelling in your ear about fresh vegetables at a low price, slippery floors matted with fish scales and water — all the components of a great supermarket. Lien Hing garnered the most votes for having fresh and available produce and a nice selection of specialty sauces and products, especially at the Clement Street store. There’s usually no concept of a line, so once you see an open scale at the checkout counter, prop your bags of greens on it. Nudge your way on over to Lien Hing.
1112 Stockton St. S.F., 415-986-3488,
1401 Stockton St. S.F., 415-397-2668 and
400 Clement St., S.F., 415-386-6333
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