Asian Street Food Night Part II for Community Educational Services and the Chinatown Beacon Center

Saturday is a bit of a homecoming for Leonard Shek, formerly a cook at Nopa, now at Shang in New York City and www.kitchenstink.com. Joining him is Timothy Luym, Chef and co-owner of Poleng Lounge, formerly of Charles Nob Hill and Fifth Floor. The two are running with some updated classics for the spring to summer weather:

Wasabi Potato Salad with snap peas, chives, tatsoi - $4.5

Grilled Blue Point oysters with scallion pork fat and pepper lemon sauce - $9

Red braised oxtails with king mushroom and daikon fettucine, shitake and scallions - $12.5

Soft shell crab curry "bun rieu" with confit tomatoes; accompanied by a choice of vermicelli glass noodles or garlic bread - $13

Bacon, coconut and pineapple fried rice - $7

King Trumpet - mushroom with tripled-fried potato, garlic confit and charred scallion sour cream on a homemade flatbread - $6

Lung Shan's Vegan Delight - shitake and oyster mushroom dumplings in miso soup - $5.5

Lychee and Banana Cream Napoleon - $5

Humphry Slocombe Blue Bottle Vietnamese Coffee Ice Cream - $3.25 per scoop

Leonard and Tim's profits will be donated to Community Educational Services, an organization dedicated solely to youth development in San Francisco’s Chinatown and North Beach neighborhoods. CES provides a range of services including: arts & cultural enrichment, career exploration, college guidance, counseling, employment, health and wellness, mentoring, and tutoring and homework assistance. In 2004, the Chinatown Beacon Center and Francisco Connections merged with CES to ensure a continuum of care for children and youth K-12. MSF profits will go to the St. Anthony Foundation which serves over 2,600 meals per day and is open 365 days a year.

Notes: We will open Thursday as usual, but on Saturday June 6th, we will be serving from 3rd and Mission at the Yerba Buena Center. This marks both our return to a taco truck, as well as our first attempt at a night market. The truck will open at 7:30pm and the night market will be part of YBCA's Big Idea Night which promises to be an awesome party including live bands, DJs, live tattoing, a drag extravaganza and outrageous short films. Admission is free, but tickets are limited, so you should RSVP here. By the way, the event runs from 9pm to 3am and we are planning on having enough food to go the distance, so feel free to stop by any time. We'll post more details about this next week as well.


Asian Street Food Night for the Chinatown Community Development Center Food Pantry

This Thursday's menu will be a collection of street foods found across Asia--sometimes with an MSF twist. Helping to deliver this will be Carlo Espinas (Filipino; currently working at Bar Jules and formerly chef of Piccino), Danny Bowien (Korean; currently working at Bar Tartine and Good Evening Thursday) and Chris Ying (Chinese; Co-Editor of Meat Paper and formerly of Foreign Cinema and Downtown).

MSF Profits will go to the Chinatown Community Development Center's Food Pantry which provides groceries for 190 Single Room Occupancy Tenants each week. "The food distribution is special to Chinatown CDC because many tenants are willing to volunteer. The elderly and teenagers work side-by-side and get acquainted at the same time."


Kinilaw: Rock Shrimp and Tilapia Ceviche with calamansi, avocado, banana ketchup and ube chips - $8.5

Ddukbokki: chili-braised rice cakes with sesame leaves, quail eggs, nori, kimchi, and salt pickled daikon, mozzarella - $7 (can be made vegan)

Seared scallops on scallion noodles with sesame oil, ginger, and snowed
garlic - $10

Charred Five Spice Chicken or Grilled Bamboo Shoot (vegan) with mint, cilantro, baguette and young coconut juice - $6.5

Thai Chili Chicken Wing with celery, Asian pear, ginger salad - $7.5

Duck Taco Dorado with queso fresco, cucumber, cilantro, scallion, hoisin salsa - $5.5

Seared Spam, Pineapple and Rice Maki with Shaved Foie Gras - $11

Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in miso soup - $5.5

Mango Pudding with chili lime granita - $4.5

Humphry Slocombe Salt & Pepper Ice Cream - $3.25 per scoop


Saturday May 23rd: Mo' Better Food and Arriba Juntos Night

This Saturday we are pleased to have Matt Butler and Terri Wu. Matt currently works at Epic Roadhouse and Serpentine, but has been cooking for 20 years, including sous chef at Fork and Cafe Majestic and years at CIA Greystone, Rubicon Winery, Kendall Jackson, and Angele. Terri Wu has worked at Farallon for 10 years, and has been pastry chef for the last 6 years.

Terri will donate some of her proceeds to Mo Better Food, an Oakland based organization that works to "increase markets for produce grown by Black farmers in urban communities." MSF will donate their proceeds to Arriba Juntos which distributes free groceries as part of an effort to promote economic self-sufficiency for San Franciscans and their families since 1965.


Chilled mint and pea soup w/ shrimp and micro herbs - $7

Roasted king trumpet mushroom, quail egg, pancetta, candied garlic vinaigrette - $7

smoked pork shoulder, cannellini beans, artichokes, creme fraiche - $10

gyro: lamb belly, spicy lamb meatballs and lamb merguez with goat cheese tatziki and pickled red onion on a homemade flatbread - $7

rare beef tostada: aged angus ribeye, basil, lime, tomatillo, caper aioli, watercress - $8

braised, battered and fried sausage with caramelized onion and wasabi aoili - $7.5

Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5

Rocky Road Baked Alaska, Candied Almonds $6

Eatwell Farm's Whole Wheat Flour Carrot Cake, Kumquat Marmalade, Pecans $6


Thursday May 21st: Food Runners Night

This Thursday we are extremely excited to host Jordan Grosser and Ted Fleury, whose combined resume includes Postrio, Winterland, Campton Place and Azie. The two have known each other since they were 14, and after 15 years in the industry are now Co-Executive Chefs at The Alembic, which, if you haven't been, is a must for its almost perfect balance between clarity and complexity.

MSF profits will go to Food Runners, whose goal is to help alleviate hunger, prevent waste and create community. Food Runners is currently delivering approximately 10 tons of food a week that would otherwise be thrown away. Donations help to provide enough food for 2,000 meals a day in San Francisco.


Bay Scallop Ceviche: charred shishito, pickled ramps, grape, ajo blanco - $9

Soft Shell Crab Po' Boy Sliders: sunomono slaw, old bay aoili, salt and vinegar chips - $10

Grilled Kobe Beef Tongue: burdock-soy glaze, frisee, radish - $8

Duck Heart, Foie Gras on a Stick: royal trumpet, creamy polenta, cherry - $11

Lamb Loin Tataki: lentils, olives, idiazabal, piquillo - $11

Corn Salad: fennel, edamame, red onion, serrano, cilantro - $5

King Trumpet: mushroom with triple-fried potato, garlic confit, charred scallion sour cream on a homemade flatbread - $6

Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5

Pickled Quail Eggs - $2

Mango Sticky Rice: with chilled young coconut soup and cilantro sauce - $6

Strawberry Napoleon: crisp filo, fresh strawberries, whipped creme fraiche, sorrel - $5

Humphry Slocombe
Secret Breakfast Ice Cream - $3.25 per scoop


Closed this Week, Re-opening Thursday May 21st

Just a quick reminder that we will be closed this week due to travel and look forward to seeing you on Thursday May 21st for Jordan Grosser and Ted Fleury, Co-Executive Chefs of The Alembic.


Saturday May 9th: SF Food Bank

This Saturday we are pleased to host Jean-Gabriel Ferrandon, who is a private chef, caterer and teaches cooking classes. Chef Gaby may be better known as former executive chef of Supperclub and Bistro Clovis, as well as having worked at La Tour d'Argent (3 Michelin Stars) and for Alain Ducasse.

MSF profits and a share of Gaby's proceeds will go to the SF Food Bank which provides food to over 133,000 people every year through 600+ community food programs.


Purple Potato Salad with snap peas, fresh herbs, banyuls vinaigrette, tarragon creme fraiche - $6

Stuffed Crepe with gruyere, "exotic mushrooms," caramelized onion, and wild arugula - $12

Wild Alaskan Halibut with spring vegetables and white chocolate lavender sauce - $14

Beef Moroccan Style, with vegetable tagine and ras el hanout - $13

French Onion French Dip: Duck Confit with melted onions and Roth Kase gruyere on an Acme roll served with duck jus - $8.5

King Trumpet: mushroom with triple-fried potato, garlic confit, and charred scallion sour cream on a homemade flatbread - $6

Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5

Vanilla-Brandy Naughty Cream with fresh berries and puff pastry - $6

Macaroon trio: dark chocolate curry, strawberry black pepper, hazelnut toffee - $5


- After this Saturday, will be CLOSED until MAY 21, to attend a wedding. We'll be back to our regular Thursday/Saturday schedule after that.

- The results are in and voters chose Marian as the winner of a free dinner for two and bottle of wine. Since there was only one male candidate, Jason wins a free bottle of wine.

- $390 to Alameda County Community Food Bank and $280 to the People's Grocery.


Thursday May 7th: La Cocina and Martin de Porres

This Thursday we are pleased to host Nick Balla, Chef of O Izakaya--a Chronicle top 100 restaurant with 3 stars for food. Nick has also worked at Ozumo and Americano, as well as staging across Japan.

Nick will donate some of his proceeds to La Cocina, an incubator kitchen serving as a platform for low-income entrepreneurs. MSF profits will go to Martin de Porres House of Hospitality, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. They rely almost entirely on volunteers and donations, receiving no Church or government funds and operating with no salaried staff.

"Martin's is many things. Some people see it as a miracle. Some see it as a problem because "the poor" are not always pretty, and it is easier if "they" are invisible. Some see Martin's as the one place where someone calls them by name...Some see Martin's as a place where warm nourishing food is served, without embarrassment, without prosely-tization...Some see Martin's as a place that shows what idealism looks like in practice.


Snap Pea Salad with beech mushroom, seared cauliflower, cucumber, edamame puree - $6

Satsuma Imo Korokke with tonkatsu sauce - $6

Local halibut “poke” with spring vegetables, hijiki seaweed - $9

Grilled pork steak with Serrano chili, lime, mint, radish, mizuna - $9

Knife-cut homemade udon noodles with choice of
A) spicy braised tripe with cilantro, avocado, scallion and cabbage - $8
B) rock shrimp dumplings with English Peas, tendrils and sesame - $8

Sesame-Avocado Brown Rice with maitake mushroom and (optional) chorizo - $7.5

PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapeno - $6.5

Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5

Chocolate Ice Cream Mochi with hot fudge and chocolate puffed rice - $5.5

Humphry Slocombe Secret Breakfast Ice Cream - $3.25 per scoop