Good Eats from San Francisco (and East Bay)


I took a recent trip to Northern California where I spent most of my time in San Francisco ¬†eating my favorite food (ice cream, 6 days in a row…not gross at all!), exploring the different neighborhoods, and soaking up the rare sun rays in the otherwise foggy city. San Francisco has such an amazing food scene, one that I greatly admire and respect. Since I was there for 10 days, it meant that I had plenty of meals to spend exploring all the good food SF and the East Bay have to offer!

Here are photos of some notable dishes and meals from my trip:

The shrimp ceviche from Chubby Noodle, a pop-up inside Amare bar in North Beach. The dishes were mediocre in my opinion, but I thought this ceviche was pretty good and I had a great time eating outside with friends while people-watching :)

The #5 combo from Cordon Bleu Vietnamese Restaurant, a hole in the wall in Nob Hill. I was surprised at how much I enjoyed this cheap plate of food that comes with a delicious and crisp egg roll, flavorful 5-spice marinated chicken, a strip of beef kabob (random), and some tomato based sauce to go on top of the rice. Definitely enough for two meals!

This is the grilled pork on vermicelli from Pho Ao Sen in East Oakland. While they are known for their pho and bun bo hue, I almost always get the pork with vermicelli and love that this place gives you plenty of meat and provides a flavorful sauce!

The fried egg and bacon open face sandwich from Outerlands in Outer Sunset. Really long wait for a casual Friday lunch, but they really satisfied my cheese and egg craving! The bread was also really thick and toasted perfectly.

The fried egg sandwich (do you notice a trend here?) from Plow with crispy potatoes. Oh those crispy potatoes were almost like potato chips in cube form but with better seasoning and more substance. Delicious! The fried egg sandwich was tasty, though a little greasy since I added bacon. I also tried my friend’s lemon ricotta pancakes which I LOVED but I also do love anything lemon flavored.

The monkey bread from Plow is also a must-try!

Two scoops of ice cream (balsamic caramel and brown butter) from Humphry Slocombe in the Mission for a post breakfast snack. Balsamic caramel sounds pretty interesting and is definitely an acquired taste for most but I loved it since I’m a fan of tangy, sour and sweet! Brown butter is the ice cream flavor I wish I invented and is probably one of my all time favorite ice cream flavors, though I wish there was some crunch in there for texture.

If you’re in the Mission district in SF and feel like eating Mexican food that’s slightly healthier, go to Papalote where the lines are shorter and the food is definitely less greasy. The chili verde taco is wonderful and it comes with plenty of fresh goodies!

The crawfish beignet from Brenda’s French Soul Food is definitely worth waking up at 7 am on a Monday for.

So is their shrimp and cheese grits! A little heavy for breakfast, but I mean, breakfast should be the biggest meal of the day right? Brenda’s will surely fulfill that!

Oh Ici, what a love-hate relationship we have. Love because it MAY be my favorite ice cream place in the Bay Area and this malted vanilla chocolate chip totally validates that statement. Their ice cream is just so light and good! It’s also probably the only place where I’ll even consider getting a cone because of the little chocolate surprise on the bottom of each one! Hate because going 5 days a week during undergrad really didn’t do my wallet any good.

Ah, Salumeria – a fun discovery in the Mission! Their roast beef sandwich is delicious and they have a wonderful seating area with great lighting, perfect for instagramming and food photographing ;)

Of course, every meal needs dessert! Not just one, but three! (I guess four if you count the scoop of Bi-Rite ice cream that I’m not picturing in this post). No trip to SF is complete without a Tartine visit. I was so tempted to get the Lemon Meringue Cake, but opted for a morning bun and banana cream tart instead! I do wish I got a slice of Tres Leches and I totally would’ve if I didn’t also buy a caramel chocolate mini loaf from Craftsman & Wolves that was sort of forgettable. Cool store concept though!

What better way to end my SF trip than with some duck on a bed of farro from Olea in Nob Hill? Chef Gabriel Amaya is truly talented and kind as well!

Looking at these pictures reminds me of what an amazing 10 days I had in NorCal. I’m truly blessed to able to enjoy such good food with even better friends! Thank you all for a wonderful trip!


Lemon Meringue Cake


Two weekends ago, I was in the Bay Area for a very short trip and as usual, I made sure to include some foodie adventures in the short amount of time I was there. I was able to spend a whole day in San Francisco since I was staying there with a good friend of mine. One of the places we went to was Tartine, the famous bakery in the Mission District. I have tried only a handful of items from their menu and I went this time intent on purchasing just one or two morning buns. Unfortunately, they were sold out of morning buns by the time we got there so I had to quickly decide what other sweet treat I wanted to get. I quickly opted for the Lemon Meringue Cake (pictured above) because I love cake and lemon flavored desserts. One bite…and I was MADLY in love with this cake. I sat on a bench outside, slowly chewing, tasting and trying to identify the flavors that were in the cake. I tasted sweetness, tartness from the lemon, a slight bitterness, vanilla and a myriad of other more subtle flavors. I was mind blown at how much I enjoyed that cake that I really could not think of anything but trying to recreate that cake once I got home, especially since I own the cookbook AND have seen the recipe for it before!


Well I went ahead and recreated that delicious cake! I’ll go ahead and say what you’re probably thinking: this is not a pretty cake. It could’ve been much more eye appealing if I didn’t let my meringue sit in the fridge for a while, deflate, and then frosted it flat onto the cake. The cake is definitely missing the pointy swoops and fluffiness of medium stiff peaks consistency.


I also had to: ask everyone I know if they had a kitchen torch, end up purchasing one myself, run all over Culver City like a maniac looking for butane and overcome my fear of fire and small flames. I never found butane (until yesterday -___-) and ended up using a gardening torch, which was a bit larger but worked just fine.


Let me tell you though, even after all the trouble I went through to procure all the necessary ingredients (my first time purchasing a vanilla bean!) and kitchen tools (pastry brush, 10 in. pan, cake box), I’d have to say that it was absolutely worth it. This cake is probably the most delicious cake I have ever made! That’s just personal opinion though since I know not everyone likes lemon.

This cake has several components, all of which are delicious and are some of my favorite flavors! All in all there were 5 recipes within this one recipe including:
lemon cream (which is not the same as lemon curd! the difference is in how the butter is incorporated)

A more sophisticated caramel (that includes vanilla bean — look closely and you can see it!)

The other three components were the layers of chiffon cake, lemon syrup and Italian meringue. It would’ve been much better if I had made some of the components beforehand, but nope. I was feeling extra ambitious and decided to tackle the entire cake recipe, my hummingbird cupcakes from the previous post AND mac & cheese cupcakes all in one day. Let’s just say I spent 12 hours in the kitchen and 5 hours running around trying to find all the ingredients and tools for all three items. But even after all the hard work and effort, I can’t say that I regret any of it! I am proud of this cake (and have eaten it for breakfast) and know that next time I’ll just make some of the components beforehand and improve upon my meringue-making!

* If you would like a copy of the recipe, feel free to contact me! It’s way too lengthy for me to post it all here, though I’m sure it’s out there on the web somewhere.