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"disqusTitle": "5 Bites: Un-pho-gettable Vietnamese Food in Oakland",
"title": "5 Bites: Un-pho-gettable Vietnamese Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66333,66334,66344,66336,66331,66388\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66441,66432,66429,66442,66440,66439,66426,66425,66437,66435,66427,66433,66438,66431,66430\" width=\"1000\"]\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">Banh Mi Ba Le\u003c/a>\u003c/strong>\u003cbr>\n1909 International Blvd. [\u003ca href=\"http://goo.gl/maps/t2ZCL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tue-Sat 6:30am-4pm; Sun 7am-4pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65437,65436,65441,65440,65439,65433,65431,65438,65435\"]\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65668,65667,65660,65661,65669,65666,65665,65664,65662\" width=\"1000\"]\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66370,66374,66375,66369,66380,66372,66373,66371,66368,66367,66366,66365\" width=\"1000\"]\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Beef-Pho1000a.jpg\" alt=\"Beef Pho from Binh Minh Quan\" width=\"1000\" height=\"561\" class=\"size-full wp-image-66460\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef Pho from Binh Minh Quan.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland's Chinatown isn't just home to great Chinese food. You'll also find numerous Vietnamese restaurants in this diverse neighborhood and in the adjacent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/24/a-taste-of-laos-in-east-oakland/\" target=\"_blank\">Southeast Asian enclave of East Oakland\u003c/a>. Whether you're craving \u003cem>phở \u003c/em>or \u003cem>bánh mì\u003c/em>, check out these five favorite Vietnamese restaurants that are beloved by Bay Area natives. And be sure to tell us which places are at the top of your list in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Clinton neighborhood of East Oakland, Bún Mam Sóc Trang has some of the tastiest Vietnamese food you'll find in the East Bay. While the exterior of the restaurant looks like a nondescript office building, the wonderful smells emanating from the kitchen will draw you in. If you arrive after 4pm, you'll have to take your food to go (like on my last visit) -- but that doesn't detract at all from its deliciousness. Their namesake fish soup, \u003cem>bún mam dóc trang\u003c/em>, is one of their most popular dishes and made with fish, shrimp, steamed pork belly, roast pork and noodles. If you've never tried this soup before, the friendly proprietor recommends that you sample it for the first time in their dining room. She'll happily bring you an alternate dish if you find the pungent nature of its fermented fish paste too overwhelming. The \u003cem>cơm tấm\u003c/em>, or broken rice plates, are accompanied with great sides such as egg cakes (quiche-like squares filled with translucent noodles) and fried shrimp cakes with a light, crispy crust. If you're in the mood for BBQ, try the grilled pork that's topped with scallions and crispy pork belly bits. Stir-fried lemongrass beef with mint and vermicelli is also a solid choice or the \u003cem>mi kho\u003c/em>, an egg noodle dish sauteed with ground pork, shrimp, BBQ pork and fried fish cakes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th St. [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's worth making the trek to the industrial section of International Avenue for Banh Mi Ba Le's Vietnamese sandwiches. While it's their specialty -- you'll be greeted by a colorful poster-sized menu of their full selection behind the counter -- they also offer a ton of lunch plates, dim sum and other delectables that are pre-packed and ready to go. Their standard \u003cem>bánh mì thịt\u003c/em> has sliced ham, garlicky pate, jalapeños, pickled radish, carrots, lemongrass and cucumber packed into a warm, crusty French roll. You can't go wrong with their grilled pork with lemongrass, and there's several vegetarian options also. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">Banh Mi Ba Le\u003c/a>\u003c/strong>\u003cbr>\n1909 International Blvd. [\u003ca href=\"http://goo.gl/maps/t2ZCL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tue-Sat 6:30am-4pm; Sun 7am-4pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A homey spot with cozy cabana decor, Binh Minh Quan offers a wide array of Vietnamese dishes. You can choose from their more adventurous offerings like grilled wild boar or deer, goat fire pot or curried frog. Or you can take the DIY route and roll your own \u003cem>bánh hỏ\u003c/em> at the table. A server will bring you a bowl of hot water to steam the rice paper, and you can add grilled meat (there's also a shrimp and pork version) from the overflowing platter of accompaniments: peanuts, fried onions, green onions, lettuce, mint and basil leaves, cucumber, pickled carrots and bean sprouts. Mini summer rolls made with ground chicken, mushroom, carrots, taro, onions and garlic, rice paper, lettuce, mint leaves and fish sauce are a tasty starter. And for a traditional stomach-warming entree, you can go with a big bowl of beef pho.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/binh-minh-quan-oakland\" target=\"_blank\">Binh Minh Quan\u003c/a>\u003c/strong>\u003cbr>\n338 12th St. [\u003ca href=\"http://goo.gl/maps/4QFJY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 893-8136\u003cbr>\nHours: Mon-Sun 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right around the corner from Binh Minh Quan is Tay Ho, which has an equally delicious selection of classic Vietnamese fare. I'm partial to their delicately flavored tumeric-coconut crispy crepe that's stuffed with pork, poached shrimp, mung beans, green onions and bean sprouts. A heaping plate of lettuce and fresh herbs accompanies the dish as well as their housemade \u003cem>nước mắm\u003c/em>, a sweet, fish sauce-based dressing. The same dressing is used on their green papaya salad which is topped with poached shrimp, fresh herbs and garnished with roasted peanuts. I also recommend their Buddha crispy spring rolls filled with tofu, taro, shiitake mushrooms and carrots. And if you'd like an alternate version of beef pho, try their roasted chicken pho that's made with rice noodles and a chicken-based broth. It's also served with roasted chicken on the side so you can savor its crispy skin.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/tay-ho-restaurant-and-bar-oakland-2\" target=\"_blank\">Tay Ho\u003c/a>\u003c/strong>\u003cbr>\n344 12th St. [\u003ca href=\"http://goo.gl/maps/OJn9B\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-6388\u003cbr>\nHours: Tue-Sat 11am-9pm; Sun 11am-5pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This tiny, no-frills Vietnamese deli is usually packed with hungry customers, especially during the lunchtime rush. And there's no shortage of food to choose from: a hot buffet of curries, soups and stir-fries; spring rolls and dozens of other street snacks; there's even a small assortment of dim sum, too. If you're looking for some bargain eats in Chinatown, their \u003cem>bánh mì\u003c/em> sandwiches are a hard deal to beat. They're all priced under $4 each, including the \u003cem>thịt nguội\u003c/em> -- their classic pork/pate combo (and there's grilled pork or chicken versions, too.) And they have a wide selection of sweet (and visually stunning) pearl teas in their coolers, too. If you're in East Oakland, stop by their \u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">International Blvd.\u003c/a> location. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.camhuong.com/\" target=\"_blank\">Cam Huong\u003c/a> \u003c/strong>\u003cbr>\n920 Webster St. [\u003ca href=\"http://goo.gl/maps/LHhu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Chow Down in Oakland's Chinatown",
"title": "5 Bites: Chow Down in Oakland's Chinatown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65625,65623,65626,65624,65622,65621\" width=\"1000\"]\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64859,64858,64855,65617,64862,64861,65616,65612,65613\" width=\"1000\"]\u003c/p>\n\u003cp>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/new-gold-medal-restaurant-oakland\" target=\"_blank\">New Gold Medal\u003c/a>\u003c/strong>\u003cbr>\n389 8th St. [\u003ca href=\"http://goo.gl/rYRfw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 465-1940\u003cbr>\nHours: Mon, Wed 12-1pm; Mon 7pm-3am; Tue 12pm-3am; Wed 5pm-3am; Thu-Sat 7pm-4am; Sun 9-3am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64948,64954,64952,64953,65644,65638,65648,64955,65640\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65420,65418,65630,65633,65417,65426\" width=\"1000\"]\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65574,65573,65577,65572, 65578,65570, 65579,65575,65576,65571\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"excerpt": "Overwhelmed by the offerings in Oakland's Chinatown? Check out these five local favorites. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/new-gold-medal-restaurant-oakland\" target=\"_blank\">New Gold Medal\u003c/a>\u003c/strong>\u003cbr>\n389 8th St. [\u003ca href=\"http://goo.gl/rYRfw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 465-1940\u003cbr>\nHours: Mon, Wed 12-1pm; Mon 7pm-3am; Tue 12pm-3am; Wed 5pm-3am; Thu-Sat 7pm-4am; Sun 9-3am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Fried Chicken Guide",
"title": "Bay Area Fried Chicken Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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