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HK style guk jyu pa faan

ken ivorous | Apr 13, 200505:07 AM

any opinions on who has the better renditions of the hk classic guk jyu pa faan (yup cantonese, though it looks rather korean orthographically ...)? i'm thinking mainly about the ke jap (ketsup) style, rather than haak jiu or whatever style, and definitely not the non-baked ones. opinions on the presence of peas or corn in the rice, consistency of the egg in the rice, chop thickness? on a buddy's suggestion i had it at ruby cafe (or something similar) where the old jackson cafe used to be near kearny. i thought it was pretty good, sauce was pretty tasty, with a good-sized portion for the price. also think that t28's is not bad except that they tend to be more pricey in general. what's spots have you heard are good and reliable?

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