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Will Wander For Food

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Benu – Revisiting a San Francisco Fine Dining Destination

Benu – Revisiting a San Francisco Fine Dining Destination

AdrienneJanuary 23, 2025January 23, 2025

I recently returned from an amazing three weeks in Asia—Taipei, Shanghai, Tokyo. More to come onContinue reading

French-Japanese Tasting Menu at Miro Kaimuki, Honolulu

French-Japanese Tasting Menu at Miro Kaimuki, Honolulu

AdrienneDecember 21, 2024December 21, 2024

In a delightful twist, I found myself traveling to Oahu twice over the past couple ofContinue reading

Saison SF’s New $58 Bar Experience

Saison SF’s New $58 Bar Experience

AdrienneOctober 7, 2024October 7, 2024

To this day, my 2015 dinner at Saison Restaurant was still the most I’ve ever spentContinue reading

Mister Jiu’s at Greens SF – Guest Chef Series 2024

Mister Jiu’s at Greens SF – Guest Chef Series 2024

AdrienneSeptember 22, 2024September 23, 2024

When I heard that my favorite vegetarian restaurant in the Bay Area and the only ChineseContinue reading

Birthday Dinner at Cotogna, San Francisco

Birthday Dinner at Cotogna, San Francisco

AdrienneSeptember 22, 2024September 23, 2024

Everyone should celebrate their birthday at Cotogna. Best pasta in SF. Everything else was also 10/10.Continue reading

Seafood Tasting Menu at Aphotic, San Francisco

Seafood Tasting Menu at Aphotic, San Francisco

AdrienneSeptember 15, 2024September 16, 2024

I found a new appreciation for martinis after trying Aphotic’s signature seaweed martini with house gin.Continue reading

The Wild, a new chapter from the Gozu SF team

The Wild, a new chapter from the Gozu SF team

AdrienneSeptember 8, 2024September 8, 2024

One of my favorite dining experiences last month was a new concept from the team thatContinue reading

Affordable Luxury at Saison Cellar & Wine Bar, San Francisco

Affordable Luxury at Saison Cellar & Wine Bar, San Francisco

AdrienneAugust 25, 2024September 23, 2024

The month of August has been a lovely blur of dining out multiple times week, celebratingContinue reading

Nisei Restaurant – Stunning Japanese American fine dining in San Francisco

Nisei Restaurant – Stunning Japanese American fine dining in San Francisco

AdrienneJuly 3, 2024July 3, 2024

I expect that most restaurants will have a similar style menu, even throughout the years. AndContinue reading

Jang SF – A New Korean Japanese Concept in Hayes Valley

Jang SF – A New Korean Japanese Concept in Hayes Valley

AdrienneJune 17, 2024June 17, 2024

Jang is a new creative Korean Japanese hybrid restaurant from the Mins Group (Sushi Sato, Hakko,Continue reading

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Mandarin-only hot pot was a great way to celebrate Mandarin-only hot pot was a great way to celebrate LNY!
Then wandered and found a real pony (last slide)! 
Sound on for the mandarin. 😆

Happy year of the fire horse 🧧🔥🐴
Mandarin demo at the end. Wish me luck. 😅 最後練習國語。祝 Mandarin demo at the end. Wish me luck. 😅
最後練習國語。祝我好運。

#cny2026 #lny #yearofthefirehorse #chineselesson
When your girl leaves San Francisco for food, you When your girl leaves San Francisco for food, you know it’s serious.

I went down to Menlo Park for a new restaurant and rare wine shop devoted to heritage chicken.

The team behind Somm Cellars in NYC partnered with multi-Michelin-starred chef Jared Wentworth to open Café Vivant.

First impression. Wall-to-wall stunning white oak wood and wine galore. Over 3000 bottles.

Favorite bites?
Caviar-topped heritage chicken nuggets that tasted like my favorite McDonald’s nuggets, but better.
Fried quail with duck fat cornbread.
And a juicy wagyu New York strip with yorkshire pudding.

We ended strong with sticky toffee pudding, with jasmine and black sesame ice cream. 

Was it worth leaving the city for? Yes. I honestly felt a little FOMO about not living in Menlo Park anymore.

📍Café Vivant, Menlo Park [hosted]

#cafevivant #sfrestaurants #sommcellars #heritagechicken #willwanderforfood
Happy year of the horse! 🧨 🌹 🥟 Rose-shaped dumpl Happy year of the horse! 🧨 🌹 🥟 

Rose-shaped dumpling wrapper recipe
- 2 cups AP Flour
- 3/4 cup hot water
- 1/2 tsp salt
- 1 to 2 tsp beet root powder (optional color)

1. In a large bowl, mix together flour and salt. Slowly add hot water and mix until it starts getting clumpy. Hand knead the dough until smooth. Divide into two equal parts and let rest for 15 minutes.

2. Take one of the dough halves and add beet root powder. The color will fade once heated, so make it deeper than you prefer. Knead the dough until color is incorporated.

3. Roll the two dough halves into two logs, approximately 1” diameter each. Then roll the pink dough into a flat rectangle shape, wide enough to wrap around the plain dough. Place the plain dough on the pink dough, wrap it completely, and pinch to seal the free edge.

4. Cut the combined log into sections, about 3/4” thick, aiming for 32 sections. Roll each section into a flat circle, the thinner the better, about 4” diameter.

5. Working with 4 circles at a time, lay them in a line side-by-side, and overlap each slightly, using water to glue the overlap. 

6. In the middle of each circle, add 2 tsp each of your preferred filling (I used pork belly and scallion). Wet the top halves of each wrapper, and fold them in half so you have four connected semi-circles.

7. Starting from one end, roll the semi-circles to form a rose shape. Tuck the free edge into the base. Repeat with remaining wrappers.

8. Place dumplings in steamer basket and steam for 12 minutes over boiling water.

#cny2026 #lny2026 #rosedumplings
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