Daily Archives: August 8, 2011

Chinese BBQ platter – Mission Chinese Food

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Chinese BBQ Mission Chinese Food
Smoked beef brisket, pork trotter and hot link with smoked cola BBQ sauce. Side of pickled cucumbers, onions and jalapenos.
Mission Chinese Food, San Francisco

I randomly read on Eater.com that Danny Bowien, the chef at Mission Chinese Food, had acquired a smoker and was going to start having bbq on the menu.  So I HAD to order the Chinese bbq platter when I finally saw it on the menu.  I must say that the brisket tastes pretty amazing with a great smoky flavor and oh so tender.  The hot link was ok, didn’t taste very different from others I’ve tried.  I was pleasantly surprised how much I liked the pork trotters – very flavorful.  I was afraid that I wouldn’t like the texture of the skin, but I hardly noticed it from the rest of the meat. And of course, the homemade pickles were great!

Slow-cooked pork belly – Eos Restaurant

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Pork belly Eos Restaurant
Sweet, tender pork belly atop creamy grits and a stone fruit chutney. Garnished with cilantro, flat leaf parsley, fennel and mint leaves and sliced nectarines.
Eos Restaurant & Wine Bar, San Francisco

This dish was very clean and delicious! I loved the combination of the creamy grits, slightly sweet fruit chutney, and the sweet and salty pork belly.  I’m not sure what they braised the pork in, but I’m guessing they used some soy and sugar.  The effect was fabulous and the pork just melted in your mouth. The fruit and herb salad on top were bright and contrasted perfectly with the rich pork belly.

Shiitake mushroom dumplings – Eos Restaurant

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Shiitake mushroom dumplings Eos Restaurant
Earthy shiitake mushroom dumplings with cherry tomatoes, garnished with scallions.
Eos Restaurnt & Wine Bar, San Francisco

Umami has to be my favorite flavor, and this dish delivers plenty of it! There is a lot of hype about these dumplings, particularly the sauce, and I must join in. You can’t go wrong with a sauce full of soy, butter, and MORE butter! We tried scooping up as much of it with eat bite. The dumplings themselves were cooked perfectly – not too mushy, with a bit of a bite to the pasta. Count me in on the bandwagon!