Southeast flair at neighborhood prices
SAN FRANCISCO — It is often said that quality food cannot be found at neighborhood prices, but Lime Tree — where customers can expect exciting Southeast Asian food that includes flavors from Indonesia, Malaysia, Singapore and the Philippines — is an exception.
This cozy and modest, below-street-level restaurant in the Inner Sunset serves a range of dishes that are unique in texture and flavor. Run by owner and chef Siok Ming Djong, who previously worked at the Singaporean restaurant Straits Cafe, Lime Tree sets itself apart from other Southeast Asian restaurants with its value pricing and friendly service.
Sides: Roti pratha ($2.50), a famous Singaporean dish, is a flaky and delicate bread like a croissant, but also chewy like Indian naan and complemented with a flavorful curry dipping sauce. Be sure to get an order of the corn fritters ($3.50), a light, sweet and fragrant dish made of corn puree that is mixed with whole corn and minced prawn before being fried. The dipping sauce is a mayonnaise paprika that adds kick to the fritters without overwhelming the sweet flavor of the corn. Potato cakes ($2.50), which are mashed potatoes mixed with shredded mushroom and nutmeg, is another vegetarian option.
Entrees: One of the house specials is the Singaporean curry noodle ($4.99), comprised of glass noodles and shredded chicken mixed in curry sauce. The few shreds of marinated chicken in the dish allow the translucent bean thread noodles soaking up the curry sauce to remain center stage, and fresh-squeezed lime adds a slight citrus taste. Beef rendang ($6.99) is a great comfort dish. Beef cubes are slow cooked for more than three hours until soft and tender, and then covered with a dark, pungent gravy. The tofu and shrimp special with lime ($6.99) is made of flash-fried tofu and served with shrimp and chopped spinach; the ingredients are ordinary, but the flavor is anything but.
The roasted chicken ($4.99), a dish for the less adventurous, includes a slightly over-salted drumstick and thigh. The sweet and lightly spicy flavors mainly come from the sweet chili dipping sauce. Basil makes the tofu and shitake mushroom ($4.99) a subtle vegetarian dish worth trying.
Ambiance: Patrons immediately smell the aroma of pungent spices upon entering the restaurant, and a lime-colored wall creates a modern feel. After seeing patrons a few times, chef Ming will get to know them and kindly make suggestions based on customers’ preferences.
History: Trained at a culinary school in Bali, chef Ming immigrated to the United States from Indonesia in 1996. After working at well-known Bay Area restaurants and cruise ships, Ming opened Lime Tree a year and a half ago to fill what he observed to be a gap in authentic Southeast Asian cuisine.
Ming is just one of many Bay Area Asian restaurateurs struggling to strike a balance between family and the business. Ming became teary-eyed as he revealed the most challenging part of owning a restaurant: limited time with his 3-year-old son. Despite 16-hour days at the restaurant, Ming is constantly motivated when he sees customers leave behind empty plates.
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