Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing
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The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1580949882,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":715},"headData":{"title":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing | KQED","description":"Grocery Cafe's Tea Leaf Salad As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke,","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136217 https://ww2.kqed.org/bayareabites/?p=136217","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/05/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing/","disqusTitle":"Flavors Worth Finding: Peak Tea Leaf, Earthy Beets and Octopus with a Zing","path":"/bayareabites/136217/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Grocery Cafe's Tea Leaf Salad\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136123,bayareabites_136067,bayareabites_136037","label":"Previously on Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As we sat down at Grocery Cafe in Jack London—the only people in the place at 6pm on a Thursday night—my friend told me, “Whatever we get, we have to order this salad.” He pointed on the menu to something called laphet thoke, or tea leaf salad. The description on the menu, of “fermented tea leaves on crunchy cabbage, tomatoes, roasted nuts and toasted seeds,” isn’t something I’d ordinarily leap out of my seat to try. But he was emphatic. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Minutes later, it arrived: a plate with 10 distinct piles of ingredients. Our server began mixing the ingredients together at our table with almost reverent intention. This lasted for nearly a full minute, and I later understood why. The resulting blend of ingredients did things in my mouth I didn’t know were possible. The wet fermented tea leaves, along with fish sauce and lime, brought the whole dish together, and played off its varying textures in thrilling ways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve since learned that this is Grocery Cafe’s signature item, renowned locally. Coincidentally, a few days later I found myself at Burma Superstar in Oakland for the first time, with a different friend, and couldn’t bring myself to order their version of it. Grocery Cafe’s tea leaf salad, I knew, wouldn’t be topped. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136219\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136219\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg\" alt=\"Berkeley born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/IMG_1268-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Berkeley-born bakery Acme's Ferry Building location serves up three different sandwiches each week on their rustic baguette. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Marinated Beet Sandwich from Acme Bread\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">It wouldn’t occur to me to make a beet sandwich at home. I usually go for a fried egg or mushrooms with some cheese and greens between whatever flatbread or loaf I have. But last week at the \u003ca href=\"http://acmebread.com/\">Acme Bread\u003c/a> counter in the San Francisco Ferry Building, the beets called out to me. Served on their rustic sweet baguette, Acme’s balsamic and red wine-marinated beets were tender, sweet and earthy. Crunchy watercress and a creamy goat cheese, the beet’s eternal companion, cooled the vim of the fresh horseradish. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An employee at the bakery let me know these are the last few days for beet sandwiches. \u003c/span>\u003cspan style=\"font-weight: 400\">The bakery offers a variety of three sandwiches each week, including a salami with butter and cornichons, and Mt. Tam triple-cream with a fruit jam and arugula (all for under nine dollars!). Whichever sandwich you get, given it’s not raining, take it to a bench with a view and enjoy each bite under the sun. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136223\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136223\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg\" alt=\"Octopus is a mainstay at Oakland restaurant Shakewell's Mediterranean inspired menu. \" width=\"1920\" height=\"1227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shakewell-octo-1020x652.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus is a mainstay on Shakewell's Mediterranean inspired menu. \u003ccite>(Nastia Voynovskaya)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Shakewell's Garlicky Octopus\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve always loved seafood, and over the years I graduated from indulging in shrimp and crab to slurping raw oysters and appreciating the creaminess of uni. But perhaps my favorite underwater creature of all is octopus, which Mediterranean-inspired Oakland restaurant \u003ca href=\"https://www.shakewelloakland.com/\">Shakewell\u003c/a> always serves in delightfully creative varieties on its ever-changing menu.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is a special occasion spot with an intimate, dimly lit ambiance, and catching up with a close friend I hadn’t seen in months warranted treating ourselves. I had previously tried the Spanish octopus at Shakewell with paper-thin slices of chorizo, which lent a rich fattiness to the chunky, grilled tentacles with perfectly crisped edges. This time it was grilled octopus dressed in bright and zingy Greek skordalia (a potato-based, garlicky sauce) and Calabrian chili oil. Chopped green olives added surprising punches of acidity, while sprigs of parsley gave the dish a refreshing element.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I rounded out my meal with the roasted beets, which were served cold and charmingly stacked in a striped pattern (both visually pleasing and optimal for grabbing forkfuls with bits of everything). Avocado, anchovies, sunflower seeds and arugula complemented the beets, and a citrus vinaigrette married the distinct elements of the salad. It was another example of Shakewell’s forward-thinking and thoughtful execution, which is why the restaurant never disappoints.\u003ci> \u003c/i>—\u003ci>Nastia Voynovskaya, Music Editor\u003c/i>\u003c/span>\u003ci>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136217/flavors-worth-finding-peak-tea-leaf-salad-earthy-beets-and-octopus-with-a-zing","authors":["11625"],"categories":["bayareabites_752","bayareabites_188","bayareabites_8770","bayareabites_366","bayareabites_90"],"tags":["bayareabites_8300","bayareabites_1958","bayareabites_284","bayareabites_9710","bayareabites_4153","bayareabites_11887","bayareabites_11886","bayareabites_1815","bayareabites_938","bayareabites_12228"],"featImg":"bayareabites_136218","label":"bayareabites"},"bayareabites_90863":{"type":"posts","id":"bayareabites_90863","meta":{"index":"posts_1591205157","site":"bayareabites","id":"90863","score":null,"sort":[1418749865000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-asian-soups-non-ramen-in-the-east-bay","title":"Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay","publishDate":1418749865,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90934,90933,90932\"]\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90922,90921,90920\"]\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90938,90937,90939,90936\"]\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90944,90943,90942\"]\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90950,90949,90948\"]\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90954,90953,90952\"]\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90959,90958,90957\"]\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90964,90966,90967,90965\"]\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n","blocks":[],"excerpt":"Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.","status":"publish","parent":0,"modified":1481594111,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1214},"headData":{"title":"Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay | KQED","description":"Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"90863 http://blogs.kqed.org/bayareabites/?p=90863","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/16/bay-area-bites-guide-to-10-favorite-asian-soups-non-ramen-in-the-east-bay/","disqusTitle":"Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay","path":"/bayareabites/90863/bay-area-bites-guide-to-10-favorite-asian-soups-non-ramen-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90934,90933,90932","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90922,90921,90920","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90938,90937,90939,90936","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90944,90943,90942","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90950,90949,90948","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90954,90953,90952","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90959,90958,90957","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"90964,90966,90967,90965","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/90863/bay-area-bites-guide-to-10-favorite-asian-soups-non-ramen-in-the-east-bay","authors":["5575"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_14003","bayareabites_284","bayareabites_1269","bayareabites_475","bayareabites_11449","bayareabites_335","bayareabites_1611","bayareabites_11157","bayareabites_439","bayareabites_2633","bayareabites_68"],"featImg":"bayareabites_90954","label":"bayareabites"},"bayareabites_75655":{"type":"posts","id":"bayareabites_75655","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75655","score":null,"sort":[1387932594000]},"guestAuthors":[],"slug":"liberian-and-burmese-refugees-celebrate-christmas-in-oakland","title":"Liberian and Burmese Refugees Celebrate Christmas in Oakland","publishDate":1387932594,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/126398306&color=36ab18&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>The U.S. resettles over 50,000 refugees each year. Some celebrated Christmas before coming to the States, others didn't. But once they're here, Christmas becomes a time for family to come together, simply because it's a holiday where cities shut down, and most people have the day off from work or school. Many refugee families cook, eat, and celebrate during the holidays, but they do it in their own way, with their own traditional foods -- like 18-year-old Patience Wilson and her family. They came to Oakland as Liberian refugees eight years ago. Wilson says she had a bit of culture shock when she saw how Christmas is celebrated in the U.S.: lots of decorations, and even more lights.\u003c/p>\n\u003cfigure id=\"attachment_75671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\" alt=\"Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“We were kind of surprised that they put a tree in their house for Christmas and they just put stuff on it,” Wilson says at her home in Oakland. “It was kind of cool, but it was kind of dirty because it was just all over the place and every time you have to sweep it and cut stuff off of it.” \u003c/p>\n\u003cp>Back in her Liberian refugee camp in the Ivory Coast, Wilson says Christmas was a time for the entire community to come together, not just family. It was one huge party, and everybody was invited.\u003c/p>\n\u003cp>“You know how people go out for Halloween and get candy? For Christmas, we go out and knock on people’s doors and say, ‘Happy New Year’ or something like that and we get money.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a kid, Wilson says that was her favorite Christmas activity. At the end of the day, the whole neighborhood would gather to make music.\u003c/p>\n\u003cp>Patience's grandfather, 74-year-old Robert, comes into the kitchen and sings one of those Liberian Christmas carols. Robert brought Wilson and their family to Oakland when Wilson was 10 years old. She's now a senior in high school. Her grandparents left Liberia during one of the countries civil wars because Robert was from the Kranh ethnic group, and his was wife was from the Grebo group -- and the two factions were fighting. Wilson was raised in a Liberian community in an Ivory Coast refugee camp known as 'Peacetown.' In the past decade, over 600 Liberian refugees have resettled to California, and a few hundred now live in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_75673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\" alt=\"Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>In the Peacetown refugee camp, they lived off food rations, but would trade with locals for luxuries like yams and plantains. Wilson says for the holidays, they'd go all out.\u003c/p>\n\u003cp>“We’d make fried rice, we called it jarov rice. We fry chicken. We make a lot of different soups. There’s this rice it’s kinda green, we call it chuck rice,” says Wilson.\u003c/p>\n\u003cp>Wilson says she'll be making one of those plantain dishes for Christmas dinner here, and begins to prepare it in her kitchen to demonstrate.\u003c/p>\n\u003cp>“There’s some where it’s mashed up and it’s really spicy. Those were my favorite but I don’t know how to make it. So I just make these ones where you just fry them.”\u003c/p>\n\u003cp>Wilson chops up the plantains, cooks them in hot oil, waits until they brown, then serves them to her grandfather to see if they're up to par. Robert takes a bite and proclaims loudly that they’re perfect, which makes Wilson smile.\u003c/p>\n\u003cfigure id=\"attachment_75672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\" alt=\"Patience Wilson says there's an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson says there’s an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Lauren Markham says food is a refugee's connection to her homeland. She works with refugees around the globe, through a San Francisco-based group called \u003ca href=\"http://www.reftrans.org/\">\u003cstrong>Refugee Transitions\u003c/strong>\u003c/a>. Markham says she's always offered food when she visits refugees in their homes, and she never refuses a bite -- because food is a way to strengthen self-esteem, especially among newly arrived refugee women.\u003c/p>\n\u003cblockquote>\u003cp>“Being in a place where you’re always the recipient of services, to be able to offer something to someone, and being able to offer a gift from your own heart, that you made, is a really powerful thing.”\u003c/p>\u003c/blockquote>\n\u003cp>Markham says families learn very quickly where to buy their cultural food. She says refugees are happy that the Oakland area has many ethnic food markets available. \u003c/p>\n\u003cp>“The families from Thailand can buy these certain ingredients from the Chinese markets in Chinatown. And the families from Iraq can go to the halal market on Telegraph.”\u003c/p>\n\u003cp>Markham often asks refugees for recipes, and she says they're always thrilled to share -- it's a chance for them to reverse roles and be the teacher in a foreign land. That's what inspired Markham to make a refugee cookbook, called \u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals\u003c/strong>\u003c/a>. It’ll be released in February, with most of the proceeds going the refugee women in the Bay Area who contributed recipes.\u003c/p>\n\u003cp>Markham says refugees struggle to find the balance between retaining their own cultures, and assimilating to those in the U.S. -- like the American Christmas. \u003c/p>\n\u003cp>“I’ve definitely been in families homes who have little Christmas decorations and ornaments that they found because I guess that, ‘tis the season, and that’s what we do here,” Markham says. “Just as it happens in the fashion that we wear, or learning English, or eating McDonalds -- participating in other aspects of this culture.”\u003c/p>\n\u003cp>Twenty-one year old Cho Mei and her family have fully embraced Christmas. They're Karen refugees, an ethnic minority in Burma. She says her family was Buddhist, but they would celebrate each year with their Christian neighbors in her refugee camp in Thailand.\u003c/p>\n\u003cfigure id=\"attachment_75668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\" alt=\"Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“In Thailand if you put a candle in front of your house, and people come sing in your house, and you can give like candy, a little bit gift,” Cho Mei says. \u003c/p>\n\u003cp>Cho Mei's family fled Burma because many Karen people are tortured, raped and forced into labor by the Burmese government. They relocated to a refugee camp in Thailand that borders Burma. But once they got there, Cho Mei says they were practically treated like prisoners.\u003c/p>\n\u003cp>“When we lived in Thailand you cannot go in outside of your camp,” Cho Mei says. “If you go in outside, if the Thai police catch you, they put you in the jail. That’s why we cannot go outside, we have to stay in our camp.”\u003c/p>\n\u003cp>But Cho Mei’s parents and her older brother would secretly venture out of camp at least once a year. She says the UN provided food rations, but not enough clothes. Plus they need money to send Cho Mei to the school in the refugee camp.\u003c/p>\n\u003cp>After nine years in the refugee camp, Cho Mei's family relocated to a Burmese neighborhood in Oakland -- 200 Burmese refugees have moved to the county in the past five years alone. Over 37 hundred Burmese refugees have relocated to California in the past decade. A large number of Karen in Oakland are Christian. So Cho Mei's family soon adopted that religion as their own.\u003c/p>\n\u003cp>Cho Mei's mother, Naw Htoo, goes into the kitchen and boils water to prepare one of her holiday dishes -- a traditional Karen soup with lemongrass, lime and chicken called Da Klah Chi. Cho Mei's family still cooks Karen food on Christmas. Even though they've converted to Christianity, they still hold onto their Burmese heritage through food. Cho Mei says she goes Christmas caroling with her Karen church members in Oakland, but they sing in their own language.\u003c/p>\n\u003cfigure id=\"attachment_75670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\" alt=\"Cho Mei's mother, Naw Htoo prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei’s mother, Naw Htoo, prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Cho Mei’s family bought their first Christmas tree this year and put neon ‘Merry Christmas’ sign on their wall. Patience Wilson, the Liberian refugee, is also buying her first Christmas tree with money she's saved from her after-school job. Both girls and their families will get December 25 off -- and that's reason enough to celebrate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals: The Refugee Transition Cookbook Project\u003c/strong>\u003c/a>\u003cbr>\nBetween Meals includes recipes from Afghanistan, Eritrea, Liberia, Somalia, and different Burmese ethnic groups. Here’s a sneak peak at one of the recipes in the cookbook -- a chicken and lemongrass soup made by Cho Mei’s mother, Naw Htoo.\u003c/p>\n\u003cfigure id=\"attachment_75674\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\" alt=\"Burmese (Karen) Chicken Soup. Photo: Dani Fisher\" width=\"700\" height=\"1050\" class=\"size-full wp-image-75674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burmese (Karen) Chicken Soup. Photo: Dani Fisher\u003c/figcaption>\u003c/figure>\n\u003ch3>Burmese (Karen) Chicken Soup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 chicken breasts, cut into very small pieces and stir-fried in\u003c/li>\n\u003cli>2 T oil\u003c/li>\n\u003cli>1/4 T turmeric\u003c/li>\n\u003cli>1/4 T salt\u003c/li>\n\u003cli>About 4 quarts water\u003c/li>\n\u003cli>1/2 T powdered chicken broth (bouillon)\u003c/li>\n\u003cli>1 14-oz can coconut milk\u003c/li>\n\u003cli>1 14-oz package dried yellow mung beans, rinsed 3 times in cold water\u003c/li>\n\u003cli>1 medium to large onion, cut into 8 pieces\u003c/li>\n\u003cli>1/2 T paprika\u003c/li>\n\u003cli>10 garlic cloves\u003c/li>\n\u003cli>1 T salt\u003c/li>\n\u003cli>1 14-oz package of yellow Chinese noodles. (One brand is Sunlee. These are spaghetti-like wheat noodles with turmeric added for color)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings\u003c/strong>\n\u003cli>2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Small dish of red pepper flakes\u003c/li>\n\u003cli>Half a bunch of fresh coriander leaves, washed and cut into small pieces with scissors\u003c/li>\n\u003cli>6 eggs, hard-boiled and peeled. (If more than 6 people will be served, make one egg for each)\u003c/li>\n\u003cli>3 small red onions, cut into small slivers; rinse in water; squeeze water out by hand\u003c/li>\n\u003cli>About half a 7-oz package of shahe dried rice noodles (found in Asian store; they’re about half-an-inch wide; use as much as you think guests will eat as crispy topping for noodle dish).\u003c/li>\n\u003cli>2 1/2 c oil\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cooking Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the hard-boil the eggs in water; cool, peel, and set aside for later.\u003c/li>\n\u003cli>Stir-fry the small chicken pieces in oil with salt and turmeric.\u003c/li>\n\u003cli>Stir-fry the chopped onion in oil with paprika.\u003c/li>\n\u003cli>Fill a large pot with the 4 quarts water.\u003c/li>\n\u003cli>Add the chicken broth powder and stir.\u003c/li>\n\u003cli>Add the salt and stir.\u003c/li>\n\u003cli>Add the coconut milk and stir.\u003c/li>\n\u003cli>Add the mung beans and stir.\u003c/li>\n\u003cli>Add the 10 garlic cloves and stir.\u003c/li>\n\u003cli>Add the stir-fried onions and stir.\u003c/li>\n\u003cli>Bring to boil over high heat. Lower to medium heat and cook about 30 minutes, until the mung beans are soft and losing their shape.\u003c/li>\n\u003cli>In a different large pot, boil the yellow Chinese noodles in enough water to cover them; cook until they are soft/al dente. Drain.\u003c/li>\n\u003cli>Meanwhile, in a wok or deep pan, heat 2 1/2 cups oil on high heat. By the handful, drop in a batch of the dried rice noodles. (Be careful of splatters.) Stir constantly until crisp and beginning to brown. Remove with a slotted spoon and repeat until all have been fried. Put in a large bowl for the table.\n\u003c/li>\n\u003cli>Prepare the toppings as described above while you wait for the noodles and sauce to finish. Put each topping in a separate dish for the table.\u003c/li>\n\u003cli>Put noodles and sauce in separate large bowls on the table. Each person serves him/herself noodles and ladles sauce over them, then tops with toppings as desired, including coriander, squeezed lime juice and crispy rice noodles.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Some refugees celebrated Christmas before coming to the U.S, others didn't. But once they're here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.","status":"publish","parent":0,"modified":1449087262,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":2017},"headData":{"title":"Liberian and Burmese Refugees Celebrate Christmas in Oakland | KQED","description":"Some refugees celebrated Christmas before coming to the U.S, others didn't. But once they're here, Christmas often becomes a time for family to come together. Here are two stories about how refugees in Oakland celebrate the holidays with their own traditions, and their own cultural foods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75655 http://blogs.kqed.org/bayareabites/?p=75655","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/24/liberian-and-burmese-refugees-celebrate-christmas-in-oakland/","disqusTitle":"Liberian and Burmese Refugees Celebrate Christmas in Oakland","path":"/bayareabites/75655/liberian-and-burmese-refugees-celebrate-christmas-in-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/126398306&color=36ab18&auto_play=false&show_artwork=true\">\u003c/iframe>\u003c/p>\n\u003cp>The U.S. resettles over 50,000 refugees each year. Some celebrated Christmas before coming to the States, others didn't. But once they're here, Christmas becomes a time for family to come together, simply because it's a holiday where cities shut down, and most people have the day off from work or school. Many refugee families cook, eat, and celebrate during the holidays, but they do it in their own way, with their own traditional foods -- like 18-year-old Patience Wilson and her family. They came to Oakland as Liberian refugees eight years ago. Wilson says she had a bit of culture shock when she saw how Christmas is celebrated in the U.S.: lots of decorations, and even more lights.\u003c/p>\n\u003cfigure id=\"attachment_75671\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-4-1000.jpg\" alt=\"Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75671\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson proudly poses in front of the plantain dish she will prepare for Christmas dinner. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“We were kind of surprised that they put a tree in their house for Christmas and they just put stuff on it,” Wilson says at her home in Oakland. “It was kind of cool, but it was kind of dirty because it was just all over the place and every time you have to sweep it and cut stuff off of it.” \u003c/p>\n\u003cp>Back in her Liberian refugee camp in the Ivory Coast, Wilson says Christmas was a time for the entire community to come together, not just family. It was one huge party, and everybody was invited.\u003c/p>\n\u003cp>“You know how people go out for Halloween and get candy? For Christmas, we go out and knock on people’s doors and say, ‘Happy New Year’ or something like that and we get money.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a kid, Wilson says that was her favorite Christmas activity. At the end of the day, the whole neighborhood would gather to make music.\u003c/p>\n\u003cp>Patience's grandfather, 74-year-old Robert, comes into the kitchen and sings one of those Liberian Christmas carols. Robert brought Wilson and their family to Oakland when Wilson was 10 years old. She's now a senior in high school. Her grandparents left Liberia during one of the countries civil wars because Robert was from the Kranh ethnic group, and his was wife was from the Grebo group -- and the two factions were fighting. Wilson was raised in a Liberian community in an Ivory Coast refugee camp known as 'Peacetown.' In the past decade, over 600 Liberian refugees have resettled to California, and a few hundred now live in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_75673\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-and-Robert1000.jpg\" alt=\"Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75673\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson lives with her grandparents. Patience poses with her grandfather, Robert, who gave the fried plantains a taste test, and they passed. He said they tasted perfect. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>In the Peacetown refugee camp, they lived off food rations, but would trade with locals for luxuries like yams and plantains. Wilson says for the holidays, they'd go all out.\u003c/p>\n\u003cp>“We’d make fried rice, we called it jarov rice. We fry chicken. We make a lot of different soups. There’s this rice it’s kinda green, we call it chuck rice,” says Wilson.\u003c/p>\n\u003cp>Wilson says she'll be making one of those plantain dishes for Christmas dinner here, and begins to prepare it in her kitchen to demonstrate.\u003c/p>\n\u003cp>“There’s some where it’s mashed up and it’s really spicy. Those were my favorite but I don’t know how to make it. So I just make these ones where you just fry them.”\u003c/p>\n\u003cp>Wilson chops up the plantains, cooks them in hot oil, waits until they brown, then serves them to her grandfather to see if they're up to par. Robert takes a bite and proclaims loudly that they’re perfect, which makes Wilson smile.\u003c/p>\n\u003cfigure id=\"attachment_75672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Wilson-5-1000.jpg\" alt=\"Patience Wilson says there's an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Patience Wilson says there’s an art to frying plantains – you want to make sure they’re brown and crispy on the outside while still being sweet and chewy on the inside. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Lauren Markham says food is a refugee's connection to her homeland. She works with refugees around the globe, through a San Francisco-based group called \u003ca href=\"http://www.reftrans.org/\">\u003cstrong>Refugee Transitions\u003c/strong>\u003c/a>. Markham says she's always offered food when she visits refugees in their homes, and she never refuses a bite -- because food is a way to strengthen self-esteem, especially among newly arrived refugee women.\u003c/p>\n\u003cblockquote>\u003cp>“Being in a place where you’re always the recipient of services, to be able to offer something to someone, and being able to offer a gift from your own heart, that you made, is a really powerful thing.”\u003c/p>\u003c/blockquote>\n\u003cp>Markham says families learn very quickly where to buy their cultural food. She says refugees are happy that the Oakland area has many ethnic food markets available. \u003c/p>\n\u003cp>“The families from Thailand can buy these certain ingredients from the Chinese markets in Chinatown. And the families from Iraq can go to the halal market on Telegraph.”\u003c/p>\n\u003cp>Markham often asks refugees for recipes, and she says they're always thrilled to share -- it's a chance for them to reverse roles and be the teacher in a foreign land. That's what inspired Markham to make a refugee cookbook, called \u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals\u003c/strong>\u003c/a>. It’ll be released in February, with most of the proceeds going the refugee women in the Bay Area who contributed recipes.\u003c/p>\n\u003cp>Markham says refugees struggle to find the balance between retaining their own cultures, and assimilating to those in the U.S. -- like the American Christmas. \u003c/p>\n\u003cp>“I’ve definitely been in families homes who have little Christmas decorations and ornaments that they found because I guess that, ‘tis the season, and that’s what we do here,” Markham says. “Just as it happens in the fashion that we wear, or learning English, or eating McDonalds -- participating in other aspects of this culture.”\u003c/p>\n\u003cp>Twenty-one year old Cho Mei and her family have fully embraced Christmas. They're Karen refugees, an ethnic minority in Burma. She says her family was Buddhist, but they would celebrate each year with their Christian neighbors in her refugee camp in Thailand.\u003c/p>\n\u003cfigure id=\"attachment_75668\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Cho-Mei-and-parents1000.jpg\" alt=\"Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75668\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei and parents: Cho Mei and her parents bought their first Christmas tree this year. Cho Mei says she’s even doing a Secret Santa with her family – something she learned from her Burmese church group in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>“In Thailand if you put a candle in front of your house, and people come sing in your house, and you can give like candy, a little bit gift,” Cho Mei says. \u003c/p>\n\u003cp>Cho Mei's family fled Burma because many Karen people are tortured, raped and forced into labor by the Burmese government. They relocated to a refugee camp in Thailand that borders Burma. But once they got there, Cho Mei says they were practically treated like prisoners.\u003c/p>\n\u003cp>“When we lived in Thailand you cannot go in outside of your camp,” Cho Mei says. “If you go in outside, if the Thai police catch you, they put you in the jail. That’s why we cannot go outside, we have to stay in our camp.”\u003c/p>\n\u003cp>But Cho Mei’s parents and her older brother would secretly venture out of camp at least once a year. She says the UN provided food rations, but not enough clothes. Plus they need money to send Cho Mei to the school in the refugee camp.\u003c/p>\n\u003cp>After nine years in the refugee camp, Cho Mei's family relocated to a Burmese neighborhood in Oakland -- 200 Burmese refugees have moved to the county in the past five years alone. Over 37 hundred Burmese refugees have relocated to California in the past decade. A large number of Karen in Oakland are Christian. So Cho Mei's family soon adopted that religion as their own.\u003c/p>\n\u003cp>Cho Mei's mother, Naw Htoo, goes into the kitchen and boils water to prepare one of her holiday dishes -- a traditional Karen soup with lemongrass, lime and chicken called Da Klah Chi. Cho Mei's family still cooks Karen food on Christmas. Even though they've converted to Christianity, they still hold onto their Burmese heritage through food. Cho Mei says she goes Christmas caroling with her Karen church members in Oakland, but they sing in their own language.\u003c/p>\n\u003cfigure id=\"attachment_75670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Naw-Htoo-1-1000.jpg\" alt=\"Cho Mei's mother, Naw Htoo prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\" width=\"1000\" height=\"750\" class=\"size-full wp-image-75670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cho Mei’s mother, Naw Htoo, prepares a traditional Karen soup with chicken, lemongrass, cilantro and spices at their home in Oakland. Photo: Shuka Kalantari\u003c/figcaption>\u003c/figure>\n\u003cp>Cho Mei’s family bought their first Christmas tree this year and put neon ‘Merry Christmas’ sign on their wall. Patience Wilson, the Liberian refugee, is also buying her first Christmas tree with money she's saved from her after-school job. Both girls and their families will get December 25 off -- and that's reason enough to celebrate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.reftrans.org/cookbook-project/\">\u003cstrong>Between Meals: The Refugee Transition Cookbook Project\u003c/strong>\u003c/a>\u003cbr>\nBetween Meals includes recipes from Afghanistan, Eritrea, Liberia, Somalia, and different Burmese ethnic groups. Here’s a sneak peak at one of the recipes in the cookbook -- a chicken and lemongrass soup made by Cho Mei’s mother, Naw Htoo.\u003c/p>\n\u003cfigure id=\"attachment_75674\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Photo-Credit-Dani-Fisher-Burmese-Soup-dish-from-recipe700.jpg\" alt=\"Burmese (Karen) Chicken Soup. Photo: Dani Fisher\" width=\"700\" height=\"1050\" class=\"size-full wp-image-75674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burmese (Karen) Chicken Soup. Photo: Dani Fisher\u003c/figcaption>\u003c/figure>\n\u003ch3>Burmese (Karen) Chicken Soup\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 chicken breasts, cut into very small pieces and stir-fried in\u003c/li>\n\u003cli>2 T oil\u003c/li>\n\u003cli>1/4 T turmeric\u003c/li>\n\u003cli>1/4 T salt\u003c/li>\n\u003cli>About 4 quarts water\u003c/li>\n\u003cli>1/2 T powdered chicken broth (bouillon)\u003c/li>\n\u003cli>1 14-oz can coconut milk\u003c/li>\n\u003cli>1 14-oz package dried yellow mung beans, rinsed 3 times in cold water\u003c/li>\n\u003cli>1 medium to large onion, cut into 8 pieces\u003c/li>\n\u003cli>1/2 T paprika\u003c/li>\n\u003cli>10 garlic cloves\u003c/li>\n\u003cli>1 T salt\u003c/li>\n\u003cli>1 14-oz package of yellow Chinese noodles. (One brand is Sunlee. These are spaghetti-like wheat noodles with turmeric added for color)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings\u003c/strong>\n\u003cli>2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Small dish of red pepper flakes\u003c/li>\n\u003cli>Half a bunch of fresh coriander leaves, washed and cut into small pieces with scissors\u003c/li>\n\u003cli>6 eggs, hard-boiled and peeled. (If more than 6 people will be served, make one egg for each)\u003c/li>\n\u003cli>3 small red onions, cut into small slivers; rinse in water; squeeze water out by hand\u003c/li>\n\u003cli>About half a 7-oz package of shahe dried rice noodles (found in Asian store; they’re about half-an-inch wide; use as much as you think guests will eat as crispy topping for noodle dish).\u003c/li>\n\u003cli>2 1/2 c oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cooking Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Put the hard-boil the eggs in water; cool, peel, and set aside for later.\u003c/li>\n\u003cli>Stir-fry the small chicken pieces in oil with salt and turmeric.\u003c/li>\n\u003cli>Stir-fry the chopped onion in oil with paprika.\u003c/li>\n\u003cli>Fill a large pot with the 4 quarts water.\u003c/li>\n\u003cli>Add the chicken broth powder and stir.\u003c/li>\n\u003cli>Add the salt and stir.\u003c/li>\n\u003cli>Add the coconut milk and stir.\u003c/li>\n\u003cli>Add the mung beans and stir.\u003c/li>\n\u003cli>Add the 10 garlic cloves and stir.\u003c/li>\n\u003cli>Add the stir-fried onions and stir.\u003c/li>\n\u003cli>Bring to boil over high heat. Lower to medium heat and cook about 30 minutes, until the mung beans are soft and losing their shape.\u003c/li>\n\u003cli>In a different large pot, boil the yellow Chinese noodles in enough water to cover them; cook until they are soft/al dente. Drain.\u003c/li>\n\u003cli>Meanwhile, in a wok or deep pan, heat 2 1/2 cups oil on high heat. By the handful, drop in a batch of the dried rice noodles. (Be careful of splatters.) Stir constantly until crisp and beginning to brown. Remove with a slotted spoon and repeat until all have been fried. Put in a large bowl for the table.\n\u003c/li>\n\u003cli>Prepare the toppings as described above while you wait for the noodles and sauce to finish. Put each topping in a separate dish for the table.\u003c/li>\n\u003cli>Put noodles and sauce in separate large bowls on the table. Each person serves him/herself noodles and ladles sauce over them, then tops with toppings as desired, including coriander, squeezed lime juice and crispy rice noodles.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75655/liberian-and-burmese-refugees-celebrate-christmas-in-oakland","authors":["46"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_1763","bayareabites_45","bayareabites_34","bayareabites_12"],"tags":["bayareabites_12835","bayareabites_284","bayareabites_558","bayareabites_12833","bayareabites_14757","bayareabites_12836","bayareabites_12834"],"featImg":"bayareabites_75669","label":"bayareabites"},"bayareabites_10625":{"type":"posts","id":"bayareabites_10625","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10625","score":null,"sort":[1266333504000]},"guestAuthors":[],"slug":"meals-with-mom-in-the-mission","title":"Meals with Mom in the Mission","publishDate":1266333504,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As I get older, I identify less and less with my adolescent self. In fact, not infrequently, I imagine going back in time and smacking myself on the head. I'm only in my very late twenties, but the period of my life has already become a vague unpleasant fog punctuated on rare occasion by vivid waves of memory. I suspect strongly that I was whiny, overly self-conscious, woefully insecure, and generally a twerp. I do clearly remember that, when I was in my mid-teens, I (like most teenagers) didn't get along particularly well with my parents. I also recall that my impatience with their habits and eccentricities tended to erupt at meal-times. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/momcartoon500.jpg\" alt=\"andrew and mom with fish cartoon\" title=\"andrew and mom with fish cartoon\" width=\"500\" height=\"312\" class=\"alignnone size-full wp-image-10627\">\u003c/p>\n\u003cp>A classic scenario: I was 13, on my first trip to Europe with the family. We were at a good French place in the 14th Arrondissement. My mom ordered in English, but she spoke with what my brother and I felt was a contrived French accent -- rolling R's, stretching out E's, her voice rising up higher than usual at the ends of sentences. She might have been nervous. She might have been drunk. In any event, whatever it was she was doing was unintentional. At first, we giggled into our water glasses, amused. After it happened at every restaurant we visited, we were mortified, irritated and finally nasty -- all because she insisted again and again that she was speaking no differently than usual. \u003c/p>\n\u003cp>Family vacations were known for bad meals -- but usually only on the nights we'd arrive in a new city. At the mercy of indifferent hotel clerks, governed by hasty impulses spurred on by empty stomachs and jet-lag, we'd fall prey to half-cooked, insipid pizza in Rome, succumb to over-priced, grease-laden bistro fare in Paris, and settle for fusion-y Mission-style burrito wraps in San Francisco. It became a chronic thing, a syndrome that permeated all interactions. The bad food and exhaustion would inevitably lead to an argument, and we’d end up trying to put it all back together the next day.\u003c/p>\n\u003cp>These days, I don't feel like a teenager too often -- except maybe when I'm home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2003, less than a year after I moved to the Bay Area, my mom visited for the first time. On the evening of her arrival, we were wandering around downtown, looking at buildings. Even though I hadn't yet had one myself, I figured she'd like to eat a fish taco -- because I'd heard it was one of those important California food things. I just didn't know where to get one. Since we were in the area already, we moseyed into the now-defunct \u003ca href=\"http://www.chevys.com/\">Chevy's\u003c/a> at Embarcadero Two and supped on grilled fish tacos with pico de gallo, lettuce, and fresh cheese. If she found the meal revolting, she didn't let on. \u003c/p>\n\u003cp>Since then, I have found better places to take her, destinations informed by what I've read and experienced as a focused seeker of tasty things -- a portion of my identity I had not quite realized in 2003. My mom digs unusual food, but nothing too strange. She will eat fish sauce, but not fish heads. She likes a clean restaurant with a pleasant atmosphere, but she's also cost-conscious and unswayed by pretentious flourishes. She eats seafood, but eschews meat -- which eliminates Korean barbecue joints, pork-heavy Shanghai-style dumpling houses, and \u003ca href=\"http://www.incanto.biz/\">Incanto\u003c/a> from contention. My mom prefers to eat reasonably healthy food. As a result, sushi, ceviche, or pizza with vegetables appeal more than battered fish, cream-laden sauces, or anything destined to be dabbed with aioli. When I'm picking out a restaurant, I filter these criteria through other sets of necessary circumstance. When she visits, she usually stays somewhere in the Union Square, so I like to take her somewhere within swift striking distance via BART or Muni. Being lazy, I usually stick to my neighborhood, the Mission District, where I've lived for the vast majority of my time in San Francisco. On a few occasions, I have lightly pushed the envelope. In 2004, we went to \u003ca href=\"http://www.yelp.com/biz/utopia-cafe-san-francisco\">Utopia Cafe\u003c/a>, a sneaky spot down an alley in Chinatown. I wouldn't call it a \"dive\" exactly. That word is over-used; it shouldn't apply to every restaurant disinterested in putting a premium on inedible trappings like decor and service. Fruit flies circled like helicopters over a battlefield as we attacked clay pot rice with shrimp, mustard green soup, and salt-and-pepper fried bean curd, but the food tasted fresh, and that eclipsed any sanitation concerns. A year or so later, we went to \u003ca href=\"http://www.yelp.com/biz/minako-organic-japanese-restaurant-san-francisco\">Minako\u003c/a>, the organic mother-and-daughter-owned Japanese eatery. I thought she'd enjoy the food -- tataki, gobo kinpira, salmon misozuke -- but I also suspected the restaurant's cool quirks would appeal, that she'd get a kick out of the snappy, funny daughter and the odd location -- Mission Street, boasting a sign the size of a playing card you can't see unless, as I recall, you're approaching from a very specific angle along the sidewalk. Another time we visited \u003ca href=\"http://www.kijirestaurant.com/\">Kiji\u003c/a>, an ordinary but inoffensive sushi place on Guerrero just because it was conveniently close to a Valencia shoe store she'd been perusing. \u003c/p>\n\u003cp>She really liked \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, but her reaction to the food nonetheless confirmed my suspicions that she would inevitably rather go out to eat what she doesn't cook at home, where pasta, pizza, and risotto frequently grace the dinner table. Even though Delfina is a better restaurant -- albeit a very different one -- she was truly blown away by \u003ca href=\"http://www.destinosf.com/menu.htm\">Destino\u003c/a>. We went there in 2006 or 2007 -- well after its heyday -- but she still talks about it -- because, at the time, it was so unusual to her.\u003c/p>\n\u003cp>She's coming to town for a few days later this week, and this time around, the first visit in nearly two years, I'm brimming with ideas. There's a Mayan restaurant in Louisville my mom adores. While it's not at all awful, it is something there that it would not be here, which is fine. After all, when it comes to barbecue and beef jerky, San Francisco could learn a few things too. Still, I'd like to take her to \u003ca href=\"http://www.pocchuc.com/\">Poc Chuc\u003c/a> -- even if platters of juicy, thin-sliced pork (the restaurant's namesake) don't jive with her diet. She'd be happy enough with feathery, toasty corn tortillas, a bowl of the smooth black beans, and a few bites of fish -- though I don't imagine she would dive into the head for the best pieces. I thought about \u003ca href=\"http://www.universalcafe.net//\">Universal Cafe\u003c/a>, but I think she'd prefer something less familiar. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is another option, the current front-runner, I'm afraid. Sardinian flavors -- rich, heady fregula pasta with ricotta and cured tuna heart, smoky, spicy octopus stew -- diverge enough from the Italian fare she knows well. If I were really daring, we would go to \u003ca href=\"http://www.yelp.com/biz/yellow-pa-taut-san-francisco\">Yellow Pa Taut\u003c/a> on Bryant and 7th for the best Burmese in the city: Tea leaf salad, fried squash, and catfish noodle soup, perhaps -- all within spitting distance of the courthouse's grim facade. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I'm lucky to share life (and a kitchen) with my girlfriend, who has an equally serious relationship with food. Our weeks revolve around dinners together. When we eat somewhere particularly nice, whether an old stand-by or a newcomer, we often imagine how our parents would like it. Hers enjoy eating at least as much as mine, if not much more. That process is natural; it makes the meal better. I feel the same way about music. I have a few big stacks of vinyl, but I don't play records too often around the house. When friends are over, musician friends particularly, I'm galvanized into action. I slip on a record. I tell stories I know about the band. I react to what I'm hearing and the feelings I have about it in their presence, and their reactions combine with mine to enrich the experience. Food is not much different. A steak is better shared; so is \u003ca href=\"http://www.youtube.com/watch?v=_zpBR6k06-k&feature=related\">Mavis Staples\u003c/a>. The restaurants I pick for dinners with my mom have evolved along with me, but regardless of where we end up eating, every meal speaks to the power of shared experience. To adapt and respond to a well-travelled adage: If a meal falls on your table and there's no one there with whom to share it, its deliciousness cannot help but be diminished -- even if you write about it.\u003c/p>\n\n","blocks":[],"excerpt":"These days, I don't feel like a teenager too often -- except maybe when I'm home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant. ","status":"publish","parent":0,"modified":1266301072,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1492},"headData":{"title":"Meals with Mom in the Mission | KQED","description":"These days, I don't feel like a teenager too often -- except maybe when I'm home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"10625 http://blogs.kqed.org/bayareabites/?p=10625","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/16/meals-with-mom-in-the-mission/","disqusTitle":"Meals with Mom in the Mission","path":"/bayareabites/10625/meals-with-mom-in-the-mission","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As I get older, I identify less and less with my adolescent self. In fact, not infrequently, I imagine going back in time and smacking myself on the head. I'm only in my very late twenties, but the period of my life has already become a vague unpleasant fog punctuated on rare occasion by vivid waves of memory. I suspect strongly that I was whiny, overly self-conscious, woefully insecure, and generally a twerp. I do clearly remember that, when I was in my mid-teens, I (like most teenagers) didn't get along particularly well with my parents. I also recall that my impatience with their habits and eccentricities tended to erupt at meal-times. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/momcartoon500.jpg\" alt=\"andrew and mom with fish cartoon\" title=\"andrew and mom with fish cartoon\" width=\"500\" height=\"312\" class=\"alignnone size-full wp-image-10627\">\u003c/p>\n\u003cp>A classic scenario: I was 13, on my first trip to Europe with the family. We were at a good French place in the 14th Arrondissement. My mom ordered in English, but she spoke with what my brother and I felt was a contrived French accent -- rolling R's, stretching out E's, her voice rising up higher than usual at the ends of sentences. She might have been nervous. She might have been drunk. In any event, whatever it was she was doing was unintentional. At first, we giggled into our water glasses, amused. After it happened at every restaurant we visited, we were mortified, irritated and finally nasty -- all because she insisted again and again that she was speaking no differently than usual. \u003c/p>\n\u003cp>Family vacations were known for bad meals -- but usually only on the nights we'd arrive in a new city. At the mercy of indifferent hotel clerks, governed by hasty impulses spurred on by empty stomachs and jet-lag, we'd fall prey to half-cooked, insipid pizza in Rome, succumb to over-priced, grease-laden bistro fare in Paris, and settle for fusion-y Mission-style burrito wraps in San Francisco. It became a chronic thing, a syndrome that permeated all interactions. The bad food and exhaustion would inevitably lead to an argument, and we’d end up trying to put it all back together the next day.\u003c/p>\n\u003cp>These days, I don't feel like a teenager too often -- except maybe when I'm home for the holidays. Now, when my mom comes to San Francisco for a vacation, good feelings swell to the surface. Our meals together are the highlights of her visits and I try hard to make them meaningful and pleasant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 2003, less than a year after I moved to the Bay Area, my mom visited for the first time. On the evening of her arrival, we were wandering around downtown, looking at buildings. Even though I hadn't yet had one myself, I figured she'd like to eat a fish taco -- because I'd heard it was one of those important California food things. I just didn't know where to get one. Since we were in the area already, we moseyed into the now-defunct \u003ca href=\"http://www.chevys.com/\">Chevy's\u003c/a> at Embarcadero Two and supped on grilled fish tacos with pico de gallo, lettuce, and fresh cheese. If she found the meal revolting, she didn't let on. \u003c/p>\n\u003cp>Since then, I have found better places to take her, destinations informed by what I've read and experienced as a focused seeker of tasty things -- a portion of my identity I had not quite realized in 2003. My mom digs unusual food, but nothing too strange. She will eat fish sauce, but not fish heads. She likes a clean restaurant with a pleasant atmosphere, but she's also cost-conscious and unswayed by pretentious flourishes. She eats seafood, but eschews meat -- which eliminates Korean barbecue joints, pork-heavy Shanghai-style dumpling houses, and \u003ca href=\"http://www.incanto.biz/\">Incanto\u003c/a> from contention. My mom prefers to eat reasonably healthy food. As a result, sushi, ceviche, or pizza with vegetables appeal more than battered fish, cream-laden sauces, or anything destined to be dabbed with aioli. When I'm picking out a restaurant, I filter these criteria through other sets of necessary circumstance. When she visits, she usually stays somewhere in the Union Square, so I like to take her somewhere within swift striking distance via BART or Muni. Being lazy, I usually stick to my neighborhood, the Mission District, where I've lived for the vast majority of my time in San Francisco. On a few occasions, I have lightly pushed the envelope. In 2004, we went to \u003ca href=\"http://www.yelp.com/biz/utopia-cafe-san-francisco\">Utopia Cafe\u003c/a>, a sneaky spot down an alley in Chinatown. I wouldn't call it a \"dive\" exactly. That word is over-used; it shouldn't apply to every restaurant disinterested in putting a premium on inedible trappings like decor and service. Fruit flies circled like helicopters over a battlefield as we attacked clay pot rice with shrimp, mustard green soup, and salt-and-pepper fried bean curd, but the food tasted fresh, and that eclipsed any sanitation concerns. A year or so later, we went to \u003ca href=\"http://www.yelp.com/biz/minako-organic-japanese-restaurant-san-francisco\">Minako\u003c/a>, the organic mother-and-daughter-owned Japanese eatery. I thought she'd enjoy the food -- tataki, gobo kinpira, salmon misozuke -- but I also suspected the restaurant's cool quirks would appeal, that she'd get a kick out of the snappy, funny daughter and the odd location -- Mission Street, boasting a sign the size of a playing card you can't see unless, as I recall, you're approaching from a very specific angle along the sidewalk. Another time we visited \u003ca href=\"http://www.kijirestaurant.com/\">Kiji\u003c/a>, an ordinary but inoffensive sushi place on Guerrero just because it was conveniently close to a Valencia shoe store she'd been perusing. \u003c/p>\n\u003cp>She really liked \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>, but her reaction to the food nonetheless confirmed my suspicions that she would inevitably rather go out to eat what she doesn't cook at home, where pasta, pizza, and risotto frequently grace the dinner table. Even though Delfina is a better restaurant -- albeit a very different one -- she was truly blown away by \u003ca href=\"http://www.destinosf.com/menu.htm\">Destino\u003c/a>. We went there in 2006 or 2007 -- well after its heyday -- but she still talks about it -- because, at the time, it was so unusual to her.\u003c/p>\n\u003cp>She's coming to town for a few days later this week, and this time around, the first visit in nearly two years, I'm brimming with ideas. There's a Mayan restaurant in Louisville my mom adores. While it's not at all awful, it is something there that it would not be here, which is fine. After all, when it comes to barbecue and beef jerky, San Francisco could learn a few things too. Still, I'd like to take her to \u003ca href=\"http://www.pocchuc.com/\">Poc Chuc\u003c/a> -- even if platters of juicy, thin-sliced pork (the restaurant's namesake) don't jive with her diet. She'd be happy enough with feathery, toasty corn tortillas, a bowl of the smooth black beans, and a few bites of fish -- though I don't imagine she would dive into the head for the best pieces. I thought about \u003ca href=\"http://www.universalcafe.net//\">Universal Cafe\u003c/a>, but I think she'd prefer something less familiar. \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> is another option, the current front-runner, I'm afraid. Sardinian flavors -- rich, heady fregula pasta with ricotta and cured tuna heart, smoky, spicy octopus stew -- diverge enough from the Italian fare she knows well. If I were really daring, we would go to \u003ca href=\"http://www.yelp.com/biz/yellow-pa-taut-san-francisco\">Yellow Pa Taut\u003c/a> on Bryant and 7th for the best Burmese in the city: Tea leaf salad, fried squash, and catfish noodle soup, perhaps -- all within spitting distance of the courthouse's grim facade. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm lucky to share life (and a kitchen) with my girlfriend, who has an equally serious relationship with food. Our weeks revolve around dinners together. When we eat somewhere particularly nice, whether an old stand-by or a newcomer, we often imagine how our parents would like it. Hers enjoy eating at least as much as mine, if not much more. That process is natural; it makes the meal better. I feel the same way about music. I have a few big stacks of vinyl, but I don't play records too often around the house. When friends are over, musician friends particularly, I'm galvanized into action. I slip on a record. I tell stories I know about the band. I react to what I'm hearing and the feelings I have about it in their presence, and their reactions combine with mine to enrich the experience. Food is not much different. A steak is better shared; so is \u003ca href=\"http://www.youtube.com/watch?v=_zpBR6k06-k&feature=related\">Mavis Staples\u003c/a>. The restaurants I pick for dinners with my mom have evolved along with me, but regardless of where we end up eating, every meal speaks to the power of shared experience. To adapt and respond to a well-travelled adage: If a meal falls on your table and there's no one there with whom to share it, its deliciousness cannot help but be diminished -- even if you write about it.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10625/meals-with-mom-in-the-mission","authors":["5060"],"categories":["bayareabites_1246","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_284","bayareabites_229","bayareabites_2311","bayareabites_3473"],"label":"bayareabites"},"bayareabites_2817":{"type":"posts","id":"bayareabites_2817","meta":{"index":"posts_1591205157","site":"bayareabites","id":"2817","score":null,"sort":[1238524500000]},"guestAuthors":[],"slug":"burmese-food-tiki-drinks","title":"Burmese Food & Tiki Drinks","publishDate":1238524500,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3009833183/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pagan-restaurant.jpg\" alt=\"pagan restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2819\">\u003c/a>\u003cbr>\n\u003cem>Pagan Restaurant with Melanie\u003c/em>\u003c/p>\n\u003cp>Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. The cry that you heard around the Bay Area sometime around January was his fans freaking out when we found out that he was leaving Forbidden Island, and we did not know where he would be going next. He is doing a \u003ca href=\"http://blog.bourbonandbranch.com/2009/03/tropics_in_the_tenderloin_cocktail_menu.html\">guest stint at Bourbon and Branch\u003c/a> and you can try his drinks tonight (March 31) along with the throngs. It's a rare night that I happily wait in line 45 minutes for a drink, but last night I waited (and waited and waited) to try a delicious Port Light -- a drink with bourbon, passionfruit and honey that was originally made at Trader Vic's. If you choose to go tonight, you don't need a reservation -- Cate is set up in the Library (entrance on O'Farrell).\u003c/p>\n\u003cp>Anyway, back to the cabbie. We got to chatting -- about food, of course -- and I found out that he is Burmese. \"I am Burmese and I like Mexican men, I must be honest about that,\" he said as we giggled. On Sunday night, I had gone to the Burmese \u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a> in the Richmond for the second time. He corrected my pronunciation of the restaurant (it's like 'Ba-Gone' with a short 'a' sound) and laughed as I told him that I want to eat ginger salad right before I die. \"You must like very strong, spicy flavors,\" he said.\u003c/p>\n\u003cp>The cabbie went on to describe Burmese food in general and said that it is very influenced by the countries around Burma -- Thailand, India and China. Burmese cuisine has lots of salads, some curry dishes, and features some fermented and sour flavors. More than anything, my exposure to Burmese cuisine has been highlighted by dishes which have many layers of complexity and are delicious in their balance of flavor.\u003c/p>\n\u003cp>Pagan Restaurant has been open for a little over a year, and has become popular among food lovers for its comfortable space and delicious food. San Francisco is lucky in having several Burmese restaurants, including \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/larkin-express-burmese-kitchen-san-francisco\">Larkin Express Deli\u003c/a>, and \u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>, and Pagan is now being listed in the same breath when talking about great Burmese food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you decide to check out Pagan restaurant, consider trying these dishes:\u003c/p>\n\u003cp>\u003cstrong>Ginger Salad (Gin Thut).\u003c/strong> Most people who have been to Burmese food have tried Tea Leaf Salad (Lap Pat Thut), a delicious salad tossed with a mixture of tea leafs -- almost in a pesto-like form. While I like the tea leaf salad, my heart is with its gingery sister. Gin Thut features nuts, garlic, dried shrimp, some legumes, and a pile of dried, pickled ginger. Everything is carefully tossed and each bite is a delicious mix of heat from the ginger, along with salt from the nuts, and acid from the dressing.\u003c/p>\n\u003cp>\u003cstrong>Samusa Soup\u003c/strong> This soup has falafel and samosas in it, along with cabbage and lentils in a complex, spicy dark broth.\u003c/p>\n\u003cp>\u003cstrong>Pan-fried okra with prawns\u003c/strong>. I was surprised by my reaction to this dish. The prawns were frozen and not very good, however that did not detract from my love of the flavors in the rest of the dish. The okra were crunchy and only lightly cooked. And the spicy sauce was fantastically delicious and balanced.\u003c/p>\n\u003cp>\u003cstrong>Shwe Taung Kauswer (#43, Coconut Chicken Curry)\u003c/strong>. The curry here is more savory than sweet, but delivers very little heat. I almost thought of it more as a complex gravy than a curry as I have learned to know. This was served with noodles and a generally comforting dish.\u003c/p>\n\u003cp>Related Links:\u003cbr>\n\u003ca href=\"http://chowhound.chow.com/topics/409024\">A wonderful primer on Burmese cuisine on Chowhound\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/19/NSC7VIJ2S.DTL&type=food\">Pagan review, Chronicle\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\">Bourbon and Branch\u003c/a>\u003cbr>\n501 Jones Street (at O'Farrell)\u003cbr>\nSan Francisco\u003cbr>\n415.346.1735\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a>\u003cbr>\n3199 Clement (at 33rd)\u003cbr>\nSan Francisco\u003cbr>\n415.751.2598\u003c/p>\n\n","blocks":[],"excerpt":"Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. ","status":"publish","parent":0,"modified":1238524576,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":689},"headData":{"title":"Burmese Food & Tiki Drinks | KQED","description":"Last night, I took a quick cab ride home from Bourbon and Branch, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind Forbidden Island in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"2817 http://blogs.kqed.org/bayareabites/?p=2817","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/03/31/burmese-food-tiki-drinks/","disqusTitle":"Burmese Food & Tiki Drinks","path":"/bayareabites/2817/burmese-food-tiki-drinks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3009833183/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pagan-restaurant.jpg\" alt=\"pagan restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2819\">\u003c/a>\u003cbr>\n\u003cem>Pagan Restaurant with Melanie\u003c/em>\u003c/p>\n\u003cp>Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. The cry that you heard around the Bay Area sometime around January was his fans freaking out when we found out that he was leaving Forbidden Island, and we did not know where he would be going next. He is doing a \u003ca href=\"http://blog.bourbonandbranch.com/2009/03/tropics_in_the_tenderloin_cocktail_menu.html\">guest stint at Bourbon and Branch\u003c/a> and you can try his drinks tonight (March 31) along with the throngs. It's a rare night that I happily wait in line 45 minutes for a drink, but last night I waited (and waited and waited) to try a delicious Port Light -- a drink with bourbon, passionfruit and honey that was originally made at Trader Vic's. If you choose to go tonight, you don't need a reservation -- Cate is set up in the Library (entrance on O'Farrell).\u003c/p>\n\u003cp>Anyway, back to the cabbie. We got to chatting -- about food, of course -- and I found out that he is Burmese. \"I am Burmese and I like Mexican men, I must be honest about that,\" he said as we giggled. On Sunday night, I had gone to the Burmese \u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a> in the Richmond for the second time. He corrected my pronunciation of the restaurant (it's like 'Ba-Gone' with a short 'a' sound) and laughed as I told him that I want to eat ginger salad right before I die. \"You must like very strong, spicy flavors,\" he said.\u003c/p>\n\u003cp>The cabbie went on to describe Burmese food in general and said that it is very influenced by the countries around Burma -- Thailand, India and China. Burmese cuisine has lots of salads, some curry dishes, and features some fermented and sour flavors. More than anything, my exposure to Burmese cuisine has been highlighted by dishes which have many layers of complexity and are delicious in their balance of flavor.\u003c/p>\n\u003cp>Pagan Restaurant has been open for a little over a year, and has become popular among food lovers for its comfortable space and delicious food. San Francisco is lucky in having several Burmese restaurants, including \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/larkin-express-burmese-kitchen-san-francisco\">Larkin Express Deli\u003c/a>, and \u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>, and Pagan is now being listed in the same breath when talking about great Burmese food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you decide to check out Pagan restaurant, consider trying these dishes:\u003c/p>\n\u003cp>\u003cstrong>Ginger Salad (Gin Thut).\u003c/strong> Most people who have been to Burmese food have tried Tea Leaf Salad (Lap Pat Thut), a delicious salad tossed with a mixture of tea leafs -- almost in a pesto-like form. While I like the tea leaf salad, my heart is with its gingery sister. Gin Thut features nuts, garlic, dried shrimp, some legumes, and a pile of dried, pickled ginger. Everything is carefully tossed and each bite is a delicious mix of heat from the ginger, along with salt from the nuts, and acid from the dressing.\u003c/p>\n\u003cp>\u003cstrong>Samusa Soup\u003c/strong> This soup has falafel and samosas in it, along with cabbage and lentils in a complex, spicy dark broth.\u003c/p>\n\u003cp>\u003cstrong>Pan-fried okra with prawns\u003c/strong>. I was surprised by my reaction to this dish. The prawns were frozen and not very good, however that did not detract from my love of the flavors in the rest of the dish. The okra were crunchy and only lightly cooked. And the spicy sauce was fantastically delicious and balanced.\u003c/p>\n\u003cp>\u003cstrong>Shwe Taung Kauswer (#43, Coconut Chicken Curry)\u003c/strong>. The curry here is more savory than sweet, but delivers very little heat. I almost thought of it more as a complex gravy than a curry as I have learned to know. This was served with noodles and a generally comforting dish.\u003c/p>\n\u003cp>Related Links:\u003cbr>\n\u003ca href=\"http://chowhound.chow.com/topics/409024\">A wonderful primer on Burmese cuisine on Chowhound\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/19/NSC7VIJ2S.DTL&type=food\">Pagan review, Chronicle\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\">Bourbon and Branch\u003c/a>\u003cbr>\n501 Jones Street (at O'Farrell)\u003cbr>\nSan Francisco\u003cbr>\n415.346.1735\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a>\u003cbr>\n3199 Clement (at 33rd)\u003cbr>\nSan Francisco\u003cbr>\n415.751.2598\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/2817/burmese-food-tiki-drinks","authors":["5019"],"categories":["bayareabites_1244","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_104","bayareabites_284","bayareabites_1986","bayareabites_1987","bayareabites_1985"],"label":"bayareabites"},"bayareabites_649":{"type":"posts","id":"bayareabites_649","meta":{"index":"posts_1591205157","site":"bayareabites","id":"649","score":null,"sort":[1182438000000]},"guestAuthors":[],"slug":"b-star-bar-attempts-burmese-fusion","title":"B Star Bar Attempts Burmese Fusion","publishDate":1182438000,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Last week, a friend from \u003ca href=\"http://www.tantemarie.com\">cooking class\u003c/a> tipped me off to B Star Bar, the month-old offshoot of \u003ca href=\"http://www.burmasuperstar.com\">Burma Superstar\u003c/a> that's located two blocks away on Clement Street. B Star Bar offers a blend of Burmese, Asian, and Western dishes, and though it doesn't outshine the Mother Ship, it's worth a visit if you can't bear BSS's legendary two-hour wait. \u003c/p>\n\u003cp>Though they don't take reservations for parties smaller than six, when I called they were kind enough to take one anyway for the three of us. A nice touch, I thought, and smart for a new restaurant that's trying to attract customers. There's no sign up yet, but if you look for a swash of yellow paint you'll see the words B Star Bar stenciled on the window. We walked in last Saturday night to find some friends killing time (and taking the edge off their hunger) while they waited for their table at Burma Superstar. \"Order the croquettes!\" they advised.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/2ndinterior-742384.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/2ndinterior-742379.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I didn't linger in the large, spare front room, but headed straight to the back patio, which is the place to be. Buddha statues and lush green foliage create an exotic, jungle-y feel for the dozen or so tables, and a few glimpses of the night sky peek out from the tent. There are enough heat lamps to keep everybody comfortable in shirtsleeves. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/edamame-767934.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/edamame-767929.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu combines traditional Burmese preparations with Asian and Western classics. Sometimes the dishes are a mix of several traditions, but more often than not each one sticks to its own. We started with spicy edamame ($3.95), a bowl of green pods slick with red chilies and chunks of garlic. They were fiery, and after a few bites my battle-damaged tongue begged for a break. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/croquettes-710462.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/croquettes-710459.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I was dismayed when everything we ordered arrived at once, and though the wait staff were attentive, the coursing made it clear both they and the kitchen are inexperienced. The Kabocha croquettes ($5.95) came three panko-dusted orbs to a plate. They're filled with Kabocha squash and seasoned with tomatoes and curry before being deep-fried. They were sweet, as was the addictive sticky sauce that accompanied them. Though the result wasn't quite one-dimensional, I wouldn't have objected to a bit more crunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tealeafsalad-771559.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tealeafsalad-771557.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I was eagerly anticipating the tealeaf salad ($7.95), a BSS classic. I was disappointed that it wasn't tossed tableside, and it was missing some of the complexity I loved due to the omission of dried shrimp and jalapeños. But the uniquely bitter tang of tealeaves was unmistakable, and we polished off every last bite. A desperate plea to the management: please, please, please, bring back the original.\u003c/p>\n\u003cp>We ordered two kinds of noodles, and my favorite dish of the evening was the kau soi ($8.95)- ramen-like noodles mixed with ground chicken and pickled mustard greens in a coconut curry sauce. The menu calls this bordertown food; I don't know if that refers to Bangladesh, India, China, Laos or Thailand, all of which butt up to Myanmar. It's similar to BSS's nan pia dok, a dish that I once said I would walk through crushed glass to eat, and I would do the same for the kau soi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/duckgarlicnoodles-748997.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duckgarlicnoodles-748994.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The other noodle dish was see jyet ($7.95), thin, long noodles with fried garlic, shredded duck, and cucumbers. It wasn't garlicky enough to wow me, or to surpass its virtuoso cousin, but my dining companions lapped it up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nicoise-723281.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nicoise-723278.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The Asian Niçoise salad with grilled cod ($10.95) is one of the few creations that blends culinary traditions. Field greens were topped with lightly blanched asparagus, fanned avocado slices, shiitake mushrooms, hard-boiled egg, and grilled cod and tossed with miso dressing. My favorite part was the pile of handmade sweet potato chips on the side, but I'd probably skip the entire thing next time.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/shortribs-755004.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/shortribs-755002.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Short ribs with Hawaiian-style pineapple fried rice ($9.95) were hit and miss. The rice was built with juicy chunks of grilled pineapple and grains moistened by a slippery fried egg yolk. The kimchee was bracingly hot, but the short ribs were tough and fatty. If they'd upgrade the meat, however, I'd order it again in a heartbeat.\u003c/p>\n\u003cp>We brought our own wine, but they have some decent options by the glass, carafe, and bottle, as well as soju cocktails and the famous Burma cooler, beer spiked with ginger and fresh lemon. After gorging ourselves on noodles, we passed on dessert.\u003c/p>\n\u003cp>Though I applaud the Burma Superstar crew for wanting to spread their wings, by far the most successful dishes were the Burmese-leaning ones. If B Star Bar can tighten up the menu, incorporating intoxicating Burmese touches with better-executed pan-Asian and Western ideas, they could have a good thing going. For now, keep them in mind if you simply can't stomach the wait up the street. \u003c/p>\n\u003cp>Note: This write-up is based on one anonymous visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>B Star Bar\u003cbr>127 Clement St. b/w 2nd & 3rd \u003cbr>San Francisco\u003cbr>(415) 933-9900 \u003cbr>Open every day but Wednesday for lunch and dinner\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1182438000,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":876},"headData":{"title":"B Star Bar Attempts Burmese Fusion | KQED","description":"Last week, a friend from cooking class tipped me off to B Star Bar, the month-old offshoot of Burma Superstar that's located two blocks away on Clement Street. B Star Bar offers a blend of Burmese, Asian, and Western dishes, and though it doesn't outshine the Mother Ship, it's worth a visit if you can't","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"649 http://blogs.kqed.org/bayareabites/2007/06/21/b-star-bar-attempts-burmese-fusion/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/06/21/b-star-bar-attempts-burmese-fusion/","disqusTitle":"B Star Bar Attempts Burmese Fusion","path":"/bayareabites/649/b-star-bar-attempts-burmese-fusion","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last week, a friend from \u003ca href=\"http://www.tantemarie.com\">cooking class\u003c/a> tipped me off to B Star Bar, the month-old offshoot of \u003ca href=\"http://www.burmasuperstar.com\">Burma Superstar\u003c/a> that's located two blocks away on Clement Street. B Star Bar offers a blend of Burmese, Asian, and Western dishes, and though it doesn't outshine the Mother Ship, it's worth a visit if you can't bear BSS's legendary two-hour wait. \u003c/p>\n\u003cp>Though they don't take reservations for parties smaller than six, when I called they were kind enough to take one anyway for the three of us. A nice touch, I thought, and smart for a new restaurant that's trying to attract customers. There's no sign up yet, but if you look for a swash of yellow paint you'll see the words B Star Bar stenciled on the window. We walked in last Saturday night to find some friends killing time (and taking the edge off their hunger) while they waited for their table at Burma Superstar. \"Order the croquettes!\" they advised.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/2ndinterior-742384.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/2ndinterior-742379.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I didn't linger in the large, spare front room, but headed straight to the back patio, which is the place to be. Buddha statues and lush green foliage create an exotic, jungle-y feel for the dozen or so tables, and a few glimpses of the night sky peek out from the tent. There are enough heat lamps to keep everybody comfortable in shirtsleeves. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/edamame-767934.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/edamame-767929.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu combines traditional Burmese preparations with Asian and Western classics. Sometimes the dishes are a mix of several traditions, but more often than not each one sticks to its own. We started with spicy edamame ($3.95), a bowl of green pods slick with red chilies and chunks of garlic. They were fiery, and after a few bites my battle-damaged tongue begged for a break. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/croquettes-710462.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/croquettes-710459.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I was dismayed when everything we ordered arrived at once, and though the wait staff were attentive, the coursing made it clear both they and the kitchen are inexperienced. The Kabocha croquettes ($5.95) came three panko-dusted orbs to a plate. They're filled with Kabocha squash and seasoned with tomatoes and curry before being deep-fried. They were sweet, as was the addictive sticky sauce that accompanied them. Though the result wasn't quite one-dimensional, I wouldn't have objected to a bit more crunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tealeafsalad-771559.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tealeafsalad-771557.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I was eagerly anticipating the tealeaf salad ($7.95), a BSS classic. I was disappointed that it wasn't tossed tableside, and it was missing some of the complexity I loved due to the omission of dried shrimp and jalapeños. But the uniquely bitter tang of tealeaves was unmistakable, and we polished off every last bite. A desperate plea to the management: please, please, please, bring back the original.\u003c/p>\n\u003cp>We ordered two kinds of noodles, and my favorite dish of the evening was the kau soi ($8.95)- ramen-like noodles mixed with ground chicken and pickled mustard greens in a coconut curry sauce. The menu calls this bordertown food; I don't know if that refers to Bangladesh, India, China, Laos or Thailand, all of which butt up to Myanmar. It's similar to BSS's nan pia dok, a dish that I once said I would walk through crushed glass to eat, and I would do the same for the kau soi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/duckgarlicnoodles-748997.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duckgarlicnoodles-748994.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The other noodle dish was see jyet ($7.95), thin, long noodles with fried garlic, shredded duck, and cucumbers. It wasn't garlicky enough to wow me, or to surpass its virtuoso cousin, but my dining companions lapped it up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nicoise-723281.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nicoise-723278.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The Asian Niçoise salad with grilled cod ($10.95) is one of the few creations that blends culinary traditions. Field greens were topped with lightly blanched asparagus, fanned avocado slices, shiitake mushrooms, hard-boiled egg, and grilled cod and tossed with miso dressing. My favorite part was the pile of handmade sweet potato chips on the side, but I'd probably skip the entire thing next time.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/shortribs-755004.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/shortribs-755002.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Short ribs with Hawaiian-style pineapple fried rice ($9.95) were hit and miss. The rice was built with juicy chunks of grilled pineapple and grains moistened by a slippery fried egg yolk. The kimchee was bracingly hot, but the short ribs were tough and fatty. If they'd upgrade the meat, however, I'd order it again in a heartbeat.\u003c/p>\n\u003cp>We brought our own wine, but they have some decent options by the glass, carafe, and bottle, as well as soju cocktails and the famous Burma cooler, beer spiked with ginger and fresh lemon. After gorging ourselves on noodles, we passed on dessert.\u003c/p>\n\u003cp>Though I applaud the Burma Superstar crew for wanting to spread their wings, by far the most successful dishes were the Burmese-leaning ones. If B Star Bar can tighten up the menu, incorporating intoxicating Burmese touches with better-executed pan-Asian and Western ideas, they could have a good thing going. For now, keep them in mind if you simply can't stomach the wait up the street. \u003c/p>\n\u003cp>Note: This write-up is based on one anonymous visit.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>B Star Bar\u003cbr>127 Clement St. b/w 2nd & 3rd \u003cbr>San Francisco\u003cbr>(415) 933-9900 \u003cbr>Open every day but Wednesday for lunch and dinner\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/649/b-star-bar-attempts-burmese-fusion","authors":["5023"],"categories":["bayareabites_1807","bayareabites_10"],"tags":["bayareabites_285","bayareabites_284","bayareabites_166"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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