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Will Wander For Food

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Lamb Box Takeout – Birdsong, San Francisco

Lamb Box Takeout – Birdsong, San Francisco

AdrienneJune 7, 2020July 20, 2020

I’m writing this almost three months into San Francisco’s stay at home orders that closed allContinue reading

Celebrating a 100th Birthday – Benu, San Francisco

Celebrating a 100th Birthday – Benu, San Francisco

AdrienneOctober 15, 2019June 7, 2020

Yuanfen 缘分, or “fateful coincidence”, is a Chinese phrase I learned at my dinner with Cecilia Chiang.Continue reading

Luxury Japanese Private Dining at Hiroshi – Los Altos, CA

Luxury Japanese Private Dining at Hiroshi – Los Altos, CA

AdrienneSeptember 23, 2019December 19, 2021

I have fond memories of my meal at Hiroshi when it first opened in Spring ofContinue reading

Relaxed Fine Dining at Daadler – Amsterdam

Relaxed Fine Dining at Daadler – Amsterdam

AdrienneSeptember 12, 2019September 14, 2019

Daalder restaurant excels at accessible fine dining. Located in the charming Jordaan neighborhood of Amsterdam, theContinue reading

Plant to Plate Dining at Restaurant De Kas – Amsterdam

Plant to Plate Dining at Restaurant De Kas – Amsterdam

AdrienneSeptember 8, 2019September 13, 2019

Farm to table can be overused, but De Kas restaurant exemplifies the concept. A globally-inspired menuContinue reading

Seamless French Italian Cuisine at Quince Restaurant – San Francisco

Seamless French Italian Cuisine at Quince Restaurant – San Francisco

AdrienneAugust 12, 2019August 28, 2022

Among the many three Michelin starred restaurants the Bay Area is lucky to have, Quince RestaurantContinue reading

New Anatolian Cuisine at Mikla – Istanbul, Turkey

New Anatolian Cuisine at Mikla – Istanbul, Turkey

AdrienneMay 17, 2019May 18, 2019

I recently visited the beautiful city of Istanbul for my first time. While the trip wasContinue reading

Elevated Mexican Cuisine at Californios SF

Elevated Mexican Cuisine at Californios SF

AdrienneMarch 10, 2019August 28, 2022

I’m still kicking myself for not going to Californios right when it opened and the tastingContinue reading

Modern Omakase at The Shota – San Francisco

Modern Omakase at The Shota – San Francisco

AdrienneJanuary 20, 2019August 6, 2019

It seems like SF omakase spots have been popping up the past few years with noContinue reading

2018’s Top Restaurant Meals

2018’s Top Restaurant Meals

AdrienneJanuary 3, 2019January 3, 2019

#3 – Atelier Crenn, San Francisco, USA Three years after my first experience at Atelier Crenn,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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