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.
Get it quick before it’s gone! Handmade tofu and mochi sweets in San Jose’s Japantown. Two devoted husband and wife teams have been quietly keeping tradition alive for more than 25 years with the sweetest results. No preservatives, no automation, just loving hands and hard work.
Reviewed: Thai cuisine in Livermore, French-influenced California small plates in San Francisco, and Swiss-Italian cuisine in Foster City
My brother and I were enthralled with American junk food, as McDonald’s, potato chips and doughnuts seemed “exotic” to our childhood palates. And while we’d indulge in ice cream and hamburgers like our friends, we also grew up eating other foods that reflected our Korean-American heritage.
Restaurants reviewed this week include a cafe in Pinole serving California cuisine, a Chinese restaurant in San Francisco serving Shanghainese cuisine, and a Sausalito restaurant serving Northern California cuisine anchored to its Marin roots.
Summer is upon us, and there’s no shortage of outdoor venues to enjoy the warm weather — especially with the surging influx of beer gardens cropping up in the East Bay. Uptown’s Lost and Found is the latest addition to the Oakland scene.
A young couple got hooked on durians after one life-changing bite in 2009. And after two years of tracking the stinky sweet fruit through Southeast Asia, they’ve become experts on durian tourism.
After months of tussling with the city council over the smells emitted by his factory, Sriracha maker David Tran says he might expand his business, but the main operation will not relocate.
Kin Khao, the new Thai restaurant from blogger and award-winning jam-making Pim Techamuanvivit, opened to much excitement this winter. Can this funky, pad Thai- and peanut sauce-less joint live up to the hype? Kate Williams takes a look.
It’s the largest tree fruit in the world. It’s nutritious. And because it’s pretty easy to grow, it has the potential to be a star in the developing world. But … does it taste good?
We journey into the kitchen of Charles Phan, Vietnamese-American chef of The Slanted Door Group, to cook a dish served during Tet.