WIP: duck fat fried chicken

the title of this post doesn't exactly trip off the tongue, nor does one's mind immediately latch on to the meaning. it wants to rearrange: fat duck fried chicken? fried duck chicken fat? fried fat chicken duck? nay. i found a bunch of duck fat (yes, i believe that is the collective term) that was slated for something else, but somehow ended up in a cast iron pan, heated on a medium high flame until rippling. i don't know how much. maybe a pound and a half? inch and a half wet? ANYWAY, the chicken: small plump thighs, organic ok, wash, patted dry, seasoned with a bit of kosher salt and white pepper, that's it. 10 to 15 minutes on each side in an uncrowded pan, don't fuss, don't poke. read a magazine article, the newspaper, or tweet. drain on paper towel. serve.

with

a schmantzy condiment, a grilled tomato ketchup. you could pour a bottle of ketchup onto a grill but that would be messy. tomato halves and onions went in a grill pan with a smidge of olive oil, until a nice bit of char was achieved. they then went into this epicurious recipe, replacing the canned ones on the ingredient list. doubled the amount of tomato paste instructed for good measure, too. worked a charm.

and the chicken? crispy, shardy skin, juicy meat that seems saturated in duck fat. i called this a work in progress because although this was decadent and delicious and oh-so-delightful, i might try marinating the meat next time, or perhaps use an herby confit fat. can't see how it can hurt.

name that fruit!: lanzones.

one of my family's most favourite fruits is lanzones, or Lansium domesticum, from the family Meliaceae. this tropical fruit is thought to have originated from malaysian peninsula, and is found in great abundance in the southern provinces of the philippines, including sulu and camiguin; it is also found in the laguna province of luzon. camiguin is known for having particularly sweet and desirable fruit, and has a festival in the fruit's honour in early october. however, now is the (short) season for laguna's bounty.

this ovoid-to-round fruit is about the size of the a large concord grape, the skin is yellowy beige, which covers the opaque, segmented flesh that is mostly seedless; there can be, however, one large seed, bitter with tannins, hidden in one of the segments. the flesh itself is sweet and juicy, with a texture similar to lychees and a flavour similar, but without the florally finish. the fruit grow in grape-like bunches off of tall and lanky trees, which give off a sticky resin when the fruit is picked; the resin is thought to protect the stomach from alcohol, but is bitter and difficult to actually imbibe. the bark of the tree contains anti-inflammatory properties and thought to be an anti-spasmodic--traditional medicines made from it are used against everything from dysentery to scorpion bites. which, i don't know, could be handy where you live.

sigur raw

saturday market finds at salcedo.

the saturday market at salcedo is one of the nicest markets i've attended; it's not just that there is a nice array of produce and handicrafts available, nor is it just that there is a staggering assortment of prepared foods, but it's also in really lovely park with shady trees filled with fairy lights and plexi-shapes that dance in the wind. it doesn't matter how warm it is or if it's raining, the trees and canopies shelter the shoppers and the lively and easygoing atmosphere keep you from caring anyway.

giant jackfruit

mounds of mangosteens


lovely lychees


beautiful birds of paradise


piles of peanuts


squash blossoms, okra, and cilantro for home


bounty of fruit for immediate and ecstatic consumption


these little piggies went to market

golden bounty

it's the first time that the decade(s?) old mango tree has given out a worthy crop--pure gold, really, it has earned its keep as the giving tree. we still don't know exactly what variety it is, but i can say that the fruit are very large (some are more than a pound each), fibrous, but very, very sweet and juicy. i'm not sure i care, really. and i was thinking of posting some recipes, but for now we are just eating them out of hand, sometimes straight off the tree--warm and fragrant, juices dripping down our forearms, sticky and sweet.

lost restaurants

when i was a kid, on special weekends we used to go to the cliff hotel in agaña heights to eat at the red carpet restaurant. i honestly don't remember much about it except that the hotel was indeed on a cliff so it had a spectacular island and ocean view, and living up to its name, it did have red carpet. i also remember two specific items from the menu. one was a clubhouse sandwich, which, as a kid, i thought was the deeeluxe-superduper-bee's-knees with its triple stack of toasted bread and fillings, cut into quarters and skewered with a frilly toothpick; running a very close second in superduperness was their french dip/steak sandwich that was little more than juicy slices of beef piled on top of a garlic-butter-slathered-and-toasted bun.

red carpet restaurant is gone; i can recreate the sandwiches, but without the restaurant experience, they just aren't the same, no matter how delicious. holland bakery had the best italian herbed hamburger you'd ever have in a warehouse, house of wong had the kind of filipino-ized americanized chinese food i adored--lurid orange sweet and sour pork, eggy fried rice, shrimp camarones wrapped in bacon, hototai soup, all served on melamine platters with stamped tin utensils. m's steak house in dededo had those red glowing heat lamps keeping warm loaves of homemade pumpernickel bread wrapped in a starched white fabric napkin, and pats of butter in a stone urn topped with ice chips to keep them cool. salzburg chalet would have lovely little thin squares of chocolate, wrapped in postcard scenes of europe, at the end of every meal. there was a smorgasbord/buffet in sinajana called the crow's nest (and at some point, the captain's table) that had a penchant for molded gelatins and aspic--lime gelatin and salmon mousse shaped like a leaping fish, lemon gelatin with ham salad loaves, red gelatin and fruit cocktail rings with a cottage cheese center. okay, maybe that wasn't so delicious, but the memories are still as evocative.

there are so many restaurants that have come and gone--some missed, some completely forgotten. guam diner found an old glimpses of guam article about restaurant options on guam in 1973 that's worth looking at if you are are old as methuselah (or, rather, as old as i am), and don't get me started on all the places in los angeles i miss.

so what about you? is there some place that no longer exists except in the fondness of your heart?

bistek

although the philippines and guam are generally considered asian or pacific/asian countries, you could definitely argue that with the acapulco-manila galleon trade of the 16th-19th centuries and early spanish rule, much of our respective cultures are more in keeping with latin america than most of southeast asia.

bistek--which means "beef steak"--is the filipino/chamoru equivalent of a beef dish called bistec commonly found throughout hispanic and latino countries. it is, in fact, the pacific cousin to bistec encebollado, or steak with onions. it is quite literally just that: grilled or pan-fried beef fillets marinated in a soy sauce and citrus marinade with just a hint of garlic, with rings of sautéed onions.

i'm not sure what the actual difference between the filipino and chamoru versions is, if there is one at all. the recipe i grew up with uses calamansi (or kalamansi if you like) juice as the souring agent. it also acts as a meat tenderizer, so it is not necessary to use the best cuts of beef for this--although i have generally seen sirloin and tenderloin (eye steak) used, this is a good way to use tougher cuts like flank and round. however, should you find yourself with a dozen defrosted rib eyes and new york strips because someone inadvertently unplugged the fridge overnight, don't hesitate to use them. in fact, don't hesitate to use them.

this is a fairly easy recipe, but it does require that you generally know how to cook a piece of meat. i can cook a tender cut of steak, but i'm flummoxed with a flank. my mother, however, can make the leanest cuts as soft as butter, so adapt this recipe accordingly. ideally you should end up with tender meat and meltingly soft onions in not-too-salty-not-too-sour meaty gravy. but you know what? if you eff it up, it's still going to be pretty good, so don't worry about it and try it again another time.



bistek

2-lbs of beef steaks of your choice, whatever you're comfortable with using
1 cup of soy sauce (important note: if all you have is kikkoman original brand or something as strong, use less--anywhere from 1/4th to 1/2 cup less because it is a little harsh for this recipe. i use aloha shoyu, which i find is sweeter and milder, but try a lower sodium brand or even tamari if you can't find an equivalent)
1/2-3/4th cup of calamansi juice, or any sour citrus juice--use more or less to your taste
2 large onions, cut into rings
2 cloves of garlic, minced finely
olive oil

marinate the meat in the soy sauce and calamansi juice for a minimum of four hours--overnight is better. depending on your cut of beef, two nights might be best, but that's sort of pushing it. fry or grill in a large, smokin' hot pan or skillet on high heat until medium rare to medium (it will continue to cook for a few minutes after taken from heat). remove from pan, set aside. lower the heat to medium high, add a couple tablespoonfuls of olive oil to the pan, then the garlic and onions. sautée until at least translucent--my family prefers them to be caramelized, which takes much longer but has a sweeter result. add beef and any meat juices back into pan; if it's relatively dry, add some of the marinade and/or water, turn heat down, simmer for a few minutes. serve with a bucket of rice or potatoes.

eating at benii.

benii, a smallish japanese restaurant in upper tumon in the star building. tucked in the corner. near the paint store. you know it? apparently i have over 60 photos of food from there, a sign that i might like it? a lot? maybe it's safe for me to a review. maybe. i've just sort of forgotten how.

the restaurant has been open since around october of 2007. it's a bright, clean, yet cozy space, with a contemporary vibe. there's nothing intimidating about the space except for the almost constant crowds. neighbourhoody. laid back but not slack. very little has changed since my first meal there, besides the modest expansion (which added only about 4 or 5 tables, but still 25% bigger than it once was). there is nothing intimidating about the menu, either. there's not a whole heck of a lot of fusion going on here. it offers a little bit of everything: set menus, bento boxes, noodles, izakaya-style small plates, sushi. food has always been prepared by chef shibata-san's kitchen; it is consistently fresh, done well, with generous portions at a more than reasonable price. it is a local favourite, and i'm pretty sure it's because shibata-san and co. are like, the Fry King Masters of the Island Universe. i am so not kidding about this. i'm pretty sure that's why it's always packed with locals. and why i'm there at least once a month.

behold, a sample of the hotty hot deep-fried love: tonkatsu, panko-breaded pork loin, juicy within and crispy all around, served with a wedge of lemon to cut through the milky sweetness of the pork and sweet salty tonkatsu sauce; panko-breaded prawns in a traditional (albeit spicy) japanese curry with pickled ginger and rice; chicken karaage , the best chicken nuggets you'll ever have; lightly fried tofu steak on a bed of sizzling onions and topped with dancing bonito flakes and nori. not oily! not heavy! never dry nor goopy! needs nothing more than a bowl of rice and a utensil.

the sushi rolls are the least traditional things on the menu: dynamite egg rolls of tamago omelette and flying fish roe with wasabi mayo; surf and turf rolls with korean style beef and broiled unagi eel; dragon rolls of broiled unagi eel and tempura shrimp. there's even a SPAM roll, which is probably a lot like one of their best sellers (yes, also fried): the bacon roll made from a thick slice of smoked bacon tempura battered and fried then rolled in sushi rice and nori. omgwtfbbq if you are a bacon lover this is bacon love.

of course, not everything is fried. you can get the traditional nigiri sushi, along with sashimi and hawaiian-style poki. my regular favourites are the tuna sashimi with natto or the negitoro bowl with chopped fatty tuna belly, a little flying fish roe and tamago omelette on a bed of hot white rice. the tuna poki comes with crispy prawn crackers, and you can get two different sized platters of fresh sashimi.

there are a vegetarian options, including a very nice fried eggplant curry, and an intriguing sounding avocado-tempura curry, and salads. the green salad and tofu salad are popular due in part to benii's soy sauce-based salad dressing (you can buy small bottles for home at the register), but honestly, some of the other "salads" are salads in name only, and probably not the healthiest choices on the menu.

the spicy chicken salad is karaage chicken doused in a korean kimchi-spice based sauce, then generously zig-zagged with kewpie japanese mayonnaise. there's some green salad leaves underneath, crushed under the weight of the generous portion of meat. the teriyaki chicken salad is similarly doused, but the korean-style bbq beef salad is spared the kewpie (but is still all about the beef, not the greens). they are all quite tasty, despite the heavy hand with the sauce (you may want to ask them to go easy on it).

if you can't decide what you want, there is a bento box special which includes salad, rice, miso soup, an appetizer and a bit of fruit along with the rotating special dishes.

i'm told there's also dessert available, which is amusingly, also fried. a tempura-battered ice cream sundae. eek! maybe one day. for now i'm content with everything else.

okay there is always a bad, which for benii is that the wait at weekend dinner service can be loooonnnnnnnnnnnng. they don't take reservations. the kitchen closes at 9.30pm and it's closed on sundays. the service is generally good, except when it's packed (which is often). the space is not that big, so when there are crowds, it's a bit hard to maneuver, and the din can be quite loud. be prepared to wait. it's usually worth it.

update 7 april 09: benii has expanded into the space next door so it has almost doubled in size; there's more seating for larger groups and also much more counter space seating. the lunch and dinner menus have merged and there are more salad and seafood options. oh! and way more fried food. gaaah!

benii
in the star building, next to the paint store.
888 n. marine corps drive, upper tumon.
tel: 647.1090.

what's in your freezer?

mine's a little full at the moment.

noooo!

CLOSED 30 april 2009

after 11 years, chef veronica calvo-perez will be closing firefly bistro in agaña at the end of the month. i'll be sad to see it go; it is a comfortable, cozy space and the quality of food and service is consistently top notched. however, times change, so chef ronnie will be concentrating on her excellent bakery, cup and saucer, which will see an expanded menu soon, including some of the crepe rolls and salads from firefly. however, this may be the last week you'll be able to order any of the soon-to-be-missed entrees including the roast chicken, soft shell crab, pastas and burgers, so get thee to agaña soon!

firefly bistro,
next to cup and saucer.
agaña.
477.2565.

first look: meskla bistro.

not a review, just a quick look at meskla bistro in agaña, chef peter dueñas's new venture. he used to be the chef at sam choy, and was responsible for creating the local portion of the menu, the backyard kitchen. he's also the outdoor chef, lol. meskla, i think, means "mix" in chamoru; the cuisine is described as chamoru fusion. there are two menus--one for lunch, another for dinner, with a few items duplicated. we had lunch there today, but i look forward to checking out the dinner menu, which has more seafood and vegetarian options.

lunchtime kelaguen--the guam version of ceviche--changes, so ask your server. today was uhang (shrimp/prawn), served with fried titiyas (the local flatbread). light, fresh, lots of flavour, with a good onion, citrus, pepper ratio. excellent titiyas.

local-style crab cakes. i'm not a crab cake fan, so i only found these acceptable. crab is canned, finely shred, so the seasonings and (albeit modest) filler overpowered any flavour of seafood. i will say they taste like something aunty would have made.

caesar salad with fried eggplant. (this is the third menu on which i've seen this item, is this the new chicken caesar??) i was curious. good romaine, lightly dressed (kudos for that, i hate too much dressing). a dusting of parmesan cheese. the dressing is very good--light, distinct flavour of anchovy. fried eggplant was good, but doesn't contribute much to the overall salad.

grilled pork chops topped with a hot pepper paste, served on a bed of the local red rice, sautéed veggies, and a mushroom cream sauce. expertly grilled meat, all the flavours came out well. one look in the open kitchen and you see a bunch of big guys who look like they all know their way around a grill and a carcass. you probably can't go wrong with a meat entree here.

**

the menu is familiar but there are a lot of unexpected touches to keep it exciting. the entrées seem hearty and filling, but there are a few salads and a surprisingly light touch to the appetizers for those looking for a less heavy meal. prices are reasonable for guam, which means it's a little pricy, but you are paying for quality, nen. the interior is inviting, and the service was brisk but very congenial. despite being completely slammed, everything came out in a timely manner. a promising start.


meskla bistro
j+g building, kitty corner from the paseo
agaña.
479.BOKA (2652)

hot day.

tax day, taxing day, had to take a little respite from the heat and chaos at mt. lam lam sno n ice cream shop. hope you managed to eke out a treat for yourself today!

happy eater

inspiration, thy name is alan wong.

take some salmon belly, cut it into bite-sized strips. season with sea or kosher salt. heat up a couple tablespoons of vegetable oil in a pan, place salmon belly skin side down. fry until crispy, possibly up to 15 minutes because that's how long it sometimes takes. if your salmon strips are thin enough, you won't have to turn it over, but a little pinky rawness would never be unwelcome.

meanwhile back at the ranch dressing, finely dice up a ripe tomato, some scallion, and capers if you have them. no worries if you don't. if you don't have tomato, i can't help you, but you will find a way, because you are a smart cookie. oh! ORANGE. that would work. really. dress with a little ponzu (or lemon juice), some soy sauce and/or sea salt, and a bit of anchovy or fish sauce.

place a slice of your salmon belly chicharon on a shiso/perilla leaf (butter lettuce will work just fine). top with the tomato-scallion mix, a drizz of crème fraîche or sour cream thinned out with a bit of lemon juice, and a shake of shichimi tōgarashi. wrap. eat.

happy eater!

triumph of the ill (the aspic of evil)

don't ask. just a reworking of a recipe that should probably not have been reworked. thank bunchofpants for the delightful transcription which includes almost three pounds of frozen brussel sprouts, two cups of lima beans and a cuppa bleu cheese. what was i thinking?

these congealed salads of yore were probably based on dishes of weropean origin involving aspic--basically a savoury meat jelly, yom---holding together scraps of ingredients that were too tasty or too pricy to throw away but not enough to make a complete meal. i doubt these cold molded terrines were ever meant to be eaten in great quantity, a fact lost on the creators of this so-called danish garden salad and the classic ring-around-the-tuna. i understand that again, economy is at play but can you really be saving pennies when the result is really unappealing?

in an attempt to de-evolve (i don't think 'devolve' actually works in this case) the dish, i encased lima beans slipped out of their skin, finely diced zucchini, carrot and prosciutto, in a chicken broth-based aspic with just a tiny bit of gelatin, mixed in with a v. small amount of bleu cheese. however, there isn't an amount small enough that would make the bleu cheese work in this, it's a bad match with the spring-ish veggies and it even overwhelms the pork. the three tons of brussel sprouts are also a bad idea. however, even if neither were added, it would still be sort of blandular--a bland so bland that it actually hits a profound depth of nothingness. pretty, though.

these are our salad days.

My salad days,
When I was green in judgment: cold in blood,
To say as I said then! But, come, away;
Get me ink and paper:
He shall have every day a several greeting,
Or I'll unpeople Egypt.

--thus spake Cleopatra in Shakespeare's Anthony and Cleopatra

i would love to tell you this is where i first came across the term "salad days" but unfortunately, it was here:

ah, green bananas probably learned more from the kemp brothers than ol' billy shakes, but whatever the etymology of the phrase, it's still just a little bit odd. i imagine being in the first flush of youth, wading in a tub of rocket and romaine, innocently and non-freudianly nibbling on a carrot.

oh hai. did someone say something about focus?

**

my metaphoric salad days have become that slimy iceberg lettuce trail in the bottom of the bin, but my literal salad days have only just begun. i am trying to eat healthily, consume more green, less red and white, and i am tired of lettuce. i am always looking for clean, fresh flavours and easy recipes. my favourite cookbook these days is the ottolenghi cookbook, from the café chain in london. (i am not the only one. everyone loves a little ottolenghi.) i have never been to any of the restaurants, but photos on flickr are v. much of the gastropornographic ilk. that's my kinda spread, honey. so i bought the book, which did not disappoint. great photography, a modicum of well-written text, and recipes, recipes, recipes. the focus of flavours is mediterranean, but the recipes themselves are simple in technique and the ingredients are such that i feel comfortable in adapting the recipes to what is available in my tropical marketplace.

'course, i haven't really ventured past the veggie section, but i'll get there.

***

guam fiestas are not known for showcasing produce, but if you are going to find a salad it most likely will be one of cucumbers marinated in vinegar and a little sugar, or maybe jumped up with some finadene. it is still my favourite cucu prep, but should you care to dress it up a bit, the ottolenghi approach is not dissimilar; in fact, it is pretty much the same, only with added depth of flavour: add a splash of oil, some fresh herbs, a little crushed garlic, and maybe a seed or two. the cookbook went for olive oil and poppy seeds for their occidental approach; i went with a little toasted sesame oil and charnushka for a more oriental one. a lot of chopped cilantro and some mild chilis completed the salad. it was just that easy and still managed to transform the local staple significantly.

also just that easy is a grilled broccoli salad which just calls for some broccoli florets placed directly on a hot grill until blackened, then tossed into warm oil in which thinly sliced garlic and chili peppers have been sauteed until fragrant. some slivered almonds add depth, or you can add paper thin lemon slices to lift it.

beets are rarely anyone's favourite root crop, which is a shame. however, you should just boil one up sometime. then slice it up, toss it in some arugula. make a dressing of olive oil, red wine vinegar, crushed garlic and a little maple syrup, sprinkle in some sunflower seeds. you know, how ottolenghi does. if you do not like beets, you might actually enjoy this. if you love beets, you will enjoy this.

my current favourite--photo posted at the beginning of this post--is based on a broad bean sand radish alad which abby from eat the right stuff has so kindly posted the recipe. as broad beans are uncommon here, i used boiled, shelled edamame soy beans, mixed them with red radish wedges, some lemon zest in lieu of preserved lemon, lots of chopped mint, parsley, cilantro and green onion, and dressed with olive oil, lemon juice, and a touch of cumin. a tahini sauce bumped up with crushed garlic, cilantro and parsley is served on the side. or on top. or all over.

**

of course, there are other chapters in the book to get through. i'm not eating much animal protein these days, but i can highly recommend the turkey meatballs with sweet corn, served with a roasted red pepper sauce (recipe graciously posted by oh my apple pie!)

outside of the veggie section, i am drawn to the desserts (derrr). i have an apple and olive oil cake in the oven right now (thank appetite for cake for posting the recipe), and all week long i have been craving the blueberry crumble muffins i baked last week.

these muffins are a lesson in happy contradictions: heaving with fresh blueberries and granny smith apples, they are light and fluffy in texture. covered in a sugary, buttery crumble, they are fresh with the abundance of fruit and lemon zest. my only adaptation was the use of white whole wheat flour instead of AP flour, which made it almost healthy. but we won't tell. no reason to shatter that youthful naiveté.

**

maybe if i keep up with the healthy eating i can have a second shot at those salad days. hopefully they won't go something like this:

ottolenghi--the cookbook. buy it!

fresh start.

mornings see a wodge of mint leaves in a bistro glass, bathed in hot water and sometimes sweetened with cane sugar or agave syrup, when the mood strikes.

i'm lacking focus at the moment, in more ways than one. i aim to change that.

i went to the ferry building marketplace

i went to the ferry building because it seems like if you have a food blog and are visiting san francisco, it's the thing to do. i had a lovely conversation about lard with a nice man named neil

and i had a very tasty pistachio macaron from miette.

but the best thing was that it was such a lovely day that i couldn't stay inside. i ended up walking down the pier and saw a flock of tourists, a flock of pelicans, and a sea lion catching his lunch.

ferry building marketplace
one ferry building
san francisco ca 94111
415.983.8000.

where was i?

san francisco? really? sooo long ago, but luckily still on the homepage of this blog. oh my god.

anyway, if you go, i highly recommend hotel tomo in japantown. be forewarned: it's quirky. japantown's quirky. but if you read this blog on a regular basis (ha!) you'll realize i embrace the quirky. it's a best western, but it's run by a pretty cool boutique hotel chain, joie de vivre. so expect a lot of nice upgrades to an older space.

the lobby. tiny, but functional, with free (?) computer/internet use in a small enclave, and a giant robot vending machine off to one side. the rooms are reasonably priced (for san francisco) , spacious, and the furnishings are simple but suprisingly high quality with good pedigrees (looks like ikea, is actually stuff ikea rips off is inspired by).

modern, with a j-pop/manga vibe. free internet access, mini-fridge, coffee/tea service, very comfortable bedding, free parking, and an igloo in your backyard.

the only down side would be the bathroom, which is very much a reminder that this is still a best western (that and the somewhat thin walls)--grey and utilitarian. but i'm not much of a spa/bath lounger, so functional is okay with me as long as the water pressure is high and the water is hot (yes and yes here). at least the complimentary toiletries smelled great (yuzu bergamot!).

if you have trouble sleeping, there's a sleep disorder center on the premises :)

another down side that is an upside, really: ask for a room above the first floor, because the smells from the kitchen restaurant drift into the adjacent rooms. which only kept me hungry all of the time because the odours were oh-so-delicious.

the restaurant, café mums, reminds me of one of my favourite long gone places, le creole in the dai-ichi hotel here on island. it was a late night café with a strong '70s moderne vibe with japanese touches, and the food was sort of a quasi-japanese/euro/american fusion that somehow manifested itself into contemporary comfort food: pilafs, cutlets, and curries. katsu pork cutlet sandwiches with the crusts cut off and kewpie mayonnaise, omurice rice-filled omelettes. you know. that kind of thing. a throwback to a time that never was, in a place that never was (although that probably = guam).

i can't even tell whether they kept the decor from its previous incarnation or if it has always looked like this (sans mural).

breakfasts are typical american standards--pancakes, waffles, typical omelettes--there are some japanese options: udon with egg and musubi, broiled salmon with fried egg, ikura salmon roe rice, miso soup, and pickles.

lunch and dinner specialty seems to be shabu shabu, which draws in a large local crowd.

there are sandwiches and japanese diner food like omurice omelette filled with rice and served with curry sauce and a choice of chicken, beef or fried prawns, and

dorias, which are sort of rice casseroles, filled with veggies or meat, covered in a white sauce and cheese, then baked. this one had a nice assortment of seafood include plump scallops and prawns.

**
totes my scene, quirkiness and all.

hotel tomo and café mums
1800 sutter street
san francisco ca 94115.
tel: 415.921.4000
fax: 415.563.1278