Chop chicken larb cups – Jiao

Chop chicken larb cups - Jiao
Nam pla, fried noodles, cucumber, lime, lettuce cups. $11
Jiao, Palm Springs CA

Chop chicken larb cups - Jiao
This was just ok tasting. Even with all those great ingredients, the chicken larb mixture was somehow bland and dry. I had to add plenty of the table sauces to make it more palatable.

Sapporo lite beer - Jiao

Sapporo lite beer. $4

Chilled veggie summer roll – Jiao

Chilled veggie summer roll - Jiao
With sweet and sour pepper sauce. $7
Jiao, Palm Springs CA

I really liked this roll. The addition of ripe mango was great and the pepper sauce kept everything bright and fresh. We were looking for light fare so this was perfect!

Place settings - Jiao
Place settings.

Backyard lemon tree
Lemon tree in the backyard on a typical Palm Springs day.

Shaking beef – Jiao

Shaking beef - Jiao
Served over lettuce with cherry tomatoes, red bell pepper, red onion, cucumber, lime, and fried shallots. $16
Jiao, Palm Springs CA

Shaking beef - Jiao
This was a great light version of shaking beef! I was pleasantly surprised that it came out as more of a large salad than a pile of meat. Surprising for me, I know, but I was in the mood for a lighter meal that day.

Place setting - Jiao
Place setting with spoon and chopsticks.

Joshua Tree National Park
Entering Joshua Tree National Park and seeing our first few Joshua trees (Yucca brevifolia, Asparagaceae).

King crab sui mai dumplings – Jiao

King crab sui mai dumplings - Jiao
Jiao is my new go-to restaurant in Palm Springs for delicious Asian-inspired small plates! These crab sui mai, though, were probably my least favorite thing I’ve had there. They were bland and you could barely taste any of the crab! The wrapper was also dry. $7
Jiao, Palm Springs CA

Dipping sauces - Jiao

Assorted dipping sauces. The crunchy one is my favorite! They’re all a bit salty, but I seem to douse every dish with some combination of these sauces, lol!

Trimmed palm trees
I love that they trim to old palm fronds that hang down on the palm trees. They look like tight pencil skirts!

Slow-cooked pork belly – Eos Restaurant

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

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!

Chorizo stuffed calamari – Eos Restaurant

Chorizo stuffed calamari Eos Restaurant

Savory squid with a delicous chorizo filling, Allstar Organics wax beans, yuzu vinaigrette and lemon.
Eos Restaurant & Wine Bar, San Francisco

Whenever I see chorizo on a menu, I immediately assume that the dish will be heavy and greasy.  Not so! This dish was so light and refreshing from the yuzu vinaigrette and lemon.  The bicolored wax beans also added brightness, and the chorizo filling wasn’t at all dense or heavy.  This dish is a winner in my book!