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Epic Meal at Poleng Lounge


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Epic Meal at Poleng Lounge

PulledPork | Jul 5, 2009 02:36 PM

My foodie buddies and I decided we wanted to do something special for my bachelor party dinner in SF. After toying with a few different ideas (the Chef's Table at Quince, Coi, Murray Circle), I instead decided to call one of my favorite chefs in town and ask what special tricks he may have up his sleeve. I got on the phone and called Tim Luym, head chef and co-owner at Poleng Lounge, and asked him what he could do for us (I called about a month in advance). The result was the most amazing meal of my entire life and is summarized below. This meal showcased Tim's incredibly unique South East Asian culinary sensibilities and really epitomized what makes him one of the most innovative, underrated, and successful chefs in the Bay Area, in my humble opinion.


Homemade Chicharron with Tamarind Sinigang Spice and sili (Filipino chili) Cane Vinegar


Blue Point Oyster Shot with Quail Egg Yolk, Yuzu Tobiko, Ankimo, and Sudachi Ponzu with Fresh Grated Wasabi & Daikon Sprout

Grilled BBQ Blue Point Oyster with Bacon Scallion Oil


Salmon Three Ways Salad with Crispy Smoked Salmon Skin, Salmon Roe, and Grilled Salmon Belly

Hojicha Dashi Tea Pot Salmon Soup


Quail Egg Sashimi with Wasabi Furikake

Royal Sweet Scallop Katsu with Honey Panko, Yuzu Marmalade, Shichimi Pepper on a bed of White Buttercorn and Fava Beans

Hiramasa (Kingfish) Kama with Grated Daikon and a Soy Mirin Dip

Organic Red Miso Marinated Gindara (Black Cod)


Grilled Beef Tongue with Grilled Shishito Peppers, Philippine Hand Harvested Sea Salt & Yuzu

Short-ribs Yakiniku with Golden Enoki Mushrooms and Tokyo Negi on a Sizzling Iron Skillet.

Cebuano Street Style Pork Belly with Salted Duck Egg and Toybox Tomato Salad


5 Spice Bacon Wrapped Squab on Turnip Cake with Roasted Duck Reduction topped with Micro-Peppercress


Beef Salpicao with Toasted Coconut Bread and Bone Marrow Canoes with Smoked Salt

Braised Ox-tail Curry with King Mushroom Fettucine


Crispy Pata – Thrice Cooked Pigs Trotter (Braised, Baked & Flash Fried) with a Garlic Soy Vinegar Dip


Fresh Mangosteen with Calamansi Sorbet


Coconut Bread Pudding with Ube tapioca & Basil Seeds

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