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Restaurants & Bars

Back to Hakka Restaurant (San Francisco)

Melanie Wong | Apr 17, 201007:37 PM     20

Thought I’d start a new thread for my revisits to Hakka Restaurant in San Francisco’s Outer Richmond. The first one was getting a bit unwieldy and can be found here, http://chowhound.chow.com/topics/689236

I’ve been back twice now for lunch. A dish I really liked is the house special seafood yee noodles. Like the other dishes designated as “house special” in the name, this has fresh basil and a touch of red chile flake spiciness. Lots of shrimp, scallops, squid and fish filet too, along with grass mushrooms blended with stock-infused yee fu noodles.

House special seafood yee noodles
http://www.flickr.com/photos/melaniew...

The chef’s light touch showed with the bitter melon and chicken chow fun as well. Both noodle dishes were prepared with a minimum of oil, hardly a sheen on the plate, letting the clean flavors shine through. I’m not a fan of bitter melon, but I still had to admire this prep. Whole fermented black beans were salty pinpoints of umami tempering the bitterness and tying together the juicy filets of chicken thigh meat with the other components.

Bitter melon and chicken chow fun
http://www.flickr.com/photos/melaniew...

We also tried a selection from the 3-for menu. The salt and pepper spareribs with green beans was just OK. The squid with celery was pretty average as well, and I’d not order it again. But the beef stew with turnips was just stellar. Sweet chunks of on-point turnips bathed in rich, gelatin-rich, anise-scented beef gravy mingled with tender fatty brisket, beef tendon, and chewy fascia. This dish tastes even better reheated the next day.

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Hakka Restaurant
4401 Cabrillo St, San Francisco, CA 94121

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