I haven’t got much to say about the dim sum at Hong Kong Flower Lounge, except that we got good seats by the windows so I could get these great shots. In fact, I think I was too distracted photographing to pay too much attention to the food. The dim sum was on par, but nothing over the top. Still, it’s one of the best in the bay area.

1671 El Camino Real
Millbrae, CA
650-588-9972

Yes, I know, I’ve been spending too much time on my photoblog rather than the regulary scheduled material here. There’s been some stuff in the backlog that I need to post, but haven’t gotten to yet. It will come soon.

In other news, I’m really trying to figure out the direction for this blog. It seems to have drifted towards a food and restaurant blog, and, if this is the case, should the whole site be restructured to support such a unified foodie feel? I’ve struggled with this question. I do still want to have personal dialogue and other types of subjects besides food. Any suggestions?

The line was unfathomably long at House of Nanking. However, we were lucky enough to be the only 2-top, and the lady let us in the side door, where we were whisked to our seats. The place itself is a must-see fixture of San Francisco goodness–crowded seating, simple service, and great traditional Nanking style food.

The waitress came by and briskly asked whether we wanted pork, beef, or fish. Most patrons simply let the hosts choose the meal for them. There’s a certain level of trust that goes on. I’ve heard stories that for large parties, the waiter just comes by and says, “We’ll take care of you.” The technique seems to be working, since hundreds of people stream in on a daily basis. By now, the line is mammoth and still growing.

First, we ordered some green tea. It was served in a cup with a fitted filter on top, filled to the brim with various exotic flowers and tea leaves which gave the tea a rich and sweet flavor.

Next came the sesame chicken with sweet potatoes. The potatoes were a nice complement, and, I have to admit, I’ve never had many potatoes at a Chinese restaurant. The chicken tasted nice and fresh.

Our vegetable dish arrived next: pea sprouts stir fried with fried garlic, pork, and dried shrimps (I think). It was very forward in terms of flavor, and is a vegetable dish I will not soon forget.

Even though most will endure a long wait, the patrons look incredibly happy at House of Nanking. The hosts take good care of you, and the food is inexpensive and tasty. It’s definitely a San Francisco favorite.

House of Nanking
919 Kearny Street @ Jackson St.
San Francisco, CA
415-421-1429

We decided on a roast for the weekend. We gathered about four pounds of roasting pork and decided to braise/roast it in the oven. The steps weren’t too complicated, and the result is succulently tender and flavorful pork.

1. Make the marinade. Use your favorite barbeque sauce, or just mix some soy sauce, vinegar, salt, and sugar together. We added some guava juice for extra sweetness. Make sure to taste the marinade to ensure that it has a good flavor balance. Make enough so that you can fill up to an inch of your roasting vessel.
2. Cut off excess fat from the pork.
3. Brown the pork roast. Rub some oil on the roast and brown it on the pan. Remember, this is not a stir fry, so don’t continually move the pork around. Leave the pork alone for a few minutes on each side to get a nice crust.
4. Put the pork into your roasting vessel and place in a 350 degree oven until done, about two hours. To test for doneness, get your favorite thermometer and make sure the roast is at 170 degrees at the core (not the bone!). Baste the pork every 30 minutes, and flip it over once during cooking. Don’t overcook the pork. If it reaches 170 degrees before two hours, go on to the next step.
5. Turn your oven to broil for about 5 minutes. This makes a nice golden brown crust.

Slice up your pork roast and serve over rice, with potatoes, or even in a sandwich. The juice left over in the roasting pan is great for gravy. Simply simmer down and add flour to desired thickness. Make sure to get all the lumps out and simmer for about 10 minutes to get the floury taste out.