“Whoever is manning S&T’s barbecue station is a master of his/her craft,” says Melanie Wong after trying the roast squab. “Crispy mahogany skin, perfect doneness, and so moist, this was the best roast squab I’ve had in ages.”
She says you also shouldn’t miss the char siu–style pork neck, an off-menu special. It differs from regular char siu by being “much more unctuous (in a good way), and with less discernible fat,” says upvalley. The pieces of pork come on a bed of anise-scented soybeans.
The kitchen’s expertise isn’t limited to barbecue. Melanie says the baby bok choy is top-notch, simply prepared with garlic. Clear-steamed live striper fish is another winner: “The flesh barely pulled off the bones and had the firmness of a recently swimming fish. The fresh sweetness was concentrated in the steamer juices that were delicious enough to drink.”
S&T Hong Kong Seafood Restaurant [Sunset]
2578 Noriega Street, San Francisco