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Harbor Village Kitchen (SFO) mini-report

Gary Soup | Feb 16, 200408:05 PM

Thanks to another recent thread (see below), I "discovered" Harbor Village Kitchen at SFO (it's in the food court at Int'l Terminal "A", not Terminal "G", our usual destination).

After putting Mrs. Soup on her way to Shanghai, I headed to Terminal A (a short walk) to check it out. I opted for the BBQ pork with noodles in soup (forgetting, of course, that I would be getting the skinny "Hong Kong style" noodles that I am not really a fan of). I got a decent quantity (I'm guessing about 4 oz.) of freshly sliced BBQ pork which was tender, with just enough fat to enhance it, and subtly spiced. The exterior was not overly "painted", chewy, or sweet, as can sometimes be the case. The noodles seemed to have been cooked to order (there was a 10 minute wait, even though the restaurant was not at all busy, with perhaps one customer every two or three minutes), had the right done-ness, and sat in a savory clear, golden broth with some greens. I enjoyed them despite my preference for the "regular" thickness noodles for soup. The dish was $7.95, which definitely seemed a reasonable price for HV cachet in an airport dining context.

The HV Kitchen menu, though short, manages to cover a lot of bases. There are three "jook" options (including plain "jook" for $2.95), two dim sum sampler options (including one vegetarian), soup noodle options, "house" chow mein, rice plate options, and three different ways of ordering their signature BBQ duck or BBQ pork. The menu has some unespected "reach," also offering roti, samosa, and lumpia snack plates. A surprising number of the menu options are professedly vegetarian, as well.

Everything everybody else was eating looked delicious, too. With a good price point (mostly $5-$10 per item) I wish they were located where I had more frequent opportunities to check out their offerings. (Harbor Village Kitchen would be a great fit for the Ferry Building, IMHO).)

Link: http://www.chowhound.com/topics/show/...

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