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"title": "Ana Mandara: Reviews [CLOSED]",
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"content": "\u003cp>\u003cstrong>Ana Mandara: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=334\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=336\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp217iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara6.jpg\" alt=\"Heat of the Moment\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara7.jpg\" alt=\"Dungeness Crab Soup\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara8.jpg\" alt=\"Mango Soup with Durian Sorbet and Mango Noodles\" hspace=\"3\">\u003cbr>\n\u003cstrong>Heat of the Moment:\u003c/strong> Crunchy Green Papaya and Green Apple Salad with Fresh House Made Beef Jerky and Chili Vinaigrette; \u003cstrong>Dreams of Sea and Fire:\u003c/strong> Dungeness Crab Soup with Housemade Hand-Cut Noodles; Mango Soup with Durian Sorbet and Mango Noodles\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michele-jones.jpg\" alt=\"Michele Jones\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michele\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Employee Benefits Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ana Mandara\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Tuesday June 5, 2007\u003c/p>\n\u003cp>Ana Mandara is a truly unique Vietnamese restaurant located in Ghirardelli Square at Fisherman’s Wharf.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you first walk into Ana Mandara, you are greeted by the feeling that you are not in a restaurant at all, but rather in a courtyard tucked away off the streets in Colonial Vietnam. The restaurant is dramatic, with two stories. The lower level is the main restaurant, and a sweeping staircase leads to the Cham Bar and Lounge on the upper level. There are building facades that look like ancient temples, and other Asian artifacts that are a part of the surroundings, and they help give the feeling of being secreted away.\u003c/p>\n\u003cp>The menu tells the story of Ana Mandara, which means “beautiful refuge,” and is a tragic love story rivaling Romeo and Juliet. All of the food has unique, beautiful names, like “Hands of the Child,” and “After the Rains,” and they too make you feel like you are in some special, exotic place.\u003c/p>\n\u003cp>The food is exquisite, with a tremendous range of tastes. The seared foie gras, called “Heaven Rewards” was cooked to perfection, and makes you feel like have received a reward from heaven.\u003c/p>\n\u003cp>The Dungeness crab soup, called “Dreams of Sea and Fire,” was sweet and creamy, and filled with large chunks of Dungeness crab and thick noodles that were reminiscent of Japanese soba noodles. The soup had just the right combination of spices to bring out the best flavor of the crab. My dining companion had the Kaffir lime and lemongrass soup, which came with the most tender slices of filet mignon and crisp enoki mushrooms.\u003c/p>\n\u003cp>My entrée, the Mekong Delta prawns, were served in a clay pot. Unfortunately, they arrived with their heads still attached, and it really put me off from eating the dish. Even more surprising was that when I recoiled from the plate, and mentioned the heads, our server didn’t offer to either remove them at the table, or take the dish back to the kitchen to remove the heads. He just continued to scoop the prawns and sauce into a riceless dish. Thankfully my husband came to the rescue, and beheaded my prawns while I checked out the ladies room. My husband had the braised pork belly, and it reminded him of the very best barbequed pork you could ever imagine eating, and he continues to talk about it regularly.\u003c/p>\n\u003cp>We ordered the sautéed French beans with scallions. Unfortunately, they were forgotten by our waitress until we mentioned it after being served our entrees. The scallions were caramelized, and tasted fabulous.\u003c/p>\n\u003cp>For dessert I had the Meyer lemon mousse, served in a frozen, hollowed-out orange with candied slivers of orange peel. The mousse reminded me of the best lemon pound cake that somehow got turned into the lightest, fluffiest lemon dessert. The mousse was sweet, without being cloying, and left no hint of tartness, just an overwhelmingly lemon flavor, and the candied orange peel slivers provide the perfect sweetness for the lemony mousse. We also had the molten chocolate cake, which was served with vanilla bean ice cream. The chocolate was bittersweet and mixed nicely with the vanilla bean ice cream.\u003c/p>\n\u003cp>This was our first visit early in the week, and unfortunately the table service was really off. Late or missing food, and inattentive service were very disappointing for such a usually fantastic restaurant.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/david-conner.jpg\" alt=\"David Conner\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> E-learning Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> RNM\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Monday, June 11, 2007\u003c/p>\n\u003cp>I have to confess at the outset that the fact that Ana Mandara is located in the darkest heart of the S.F. tourist district may have somewhat colored my perceptions of the whole experience. Actually, I had already heard good things about it from a number of trusted sources, so before we got there, I felt that if I did have any bias, it was definitely a favorable one. However, as we walked from the car towards Ghirardelli Square, I could feel my goodwill eroding with every “Alcatraz Psycho Ward” t-shirt and cable car snow globe we passed. So when we got to the restaurant and my very first thought was that we had stepped into the EPCOT version of Colonial Vietnam, I began to wonder if I really was going to be able to judge the place fairly.\u003c/p>\n\u003cp>It was my partner Don’s birthday, and although Ana Mandara probably wouldn’t have been his first choice, he graciously agreed to donate his special night to the \u003ci>Check, Please!\u003c/i> cause. It was a Monday, and we got there pretty early, but we were still a little surprised to find that we practically had the place to ourselves. The décor, as I’ve mentioned, is all Theatrical Exotica. Huge architectural set pieces, which look like they might have been scavenged from a 1950s production of \u003ci>Flower Drum Song\u003c/i>, loom over the main dining room. Brass railings, bamboo shutters, ficus trees, and latticework all hammer away at the 1930s Colonial theme, and, in case you still hadn’t gotten the point, the walls are hung with sepia-toned images of what appear to be Vietnamese children in French public school uniforms. Walking up the faux-marble stairs to the “Cham Bar,” I had the distinct feeling that we had crossed that invisible line into Theme Restaurant territory.\u003c/p>\n\u003cp>As neither of us was particularly hungry — and it was happy hour — we decided to start celebrating Don’s eighth annual 30th birthday with some of Ana Mandara’s specialty cocktails. I said in my earlier review of the Front Porch that I was a big fan of girly drinks. Well, the Emperor Bao Dai Imperial Martini — a bizarre concoction of vodka, champagne, and passion fruit syrup, served in a glass with a sugar-caked rim — actually made me rethink that position. Let’s just say that it would make an Appletini look like grain alcohol in comparison.\u003c/p>\n\u003cp>After I had recovered from my diabetic coma, we headed downstairs. At this point, things were picking up a bit in the dining room, and Don and I were able to play a very enjoyable game of “Identify the Regional Accent” as we eavesdropped on neighboring tables. The menu took a little getting used to: everything on it sounds like a Zhang Yimou film. The crab soup, for instance, isn’t called “crab soup”, but “Dreams of Sea and Fire.” This strategy felt more than a little cloying, and, on occasion, the mental associations these titles conjured weren’t especially appealing. Do I really want to think of what “Running through the Fields” has to do with a seared beef appetizer? (Did someone set an unsuspecting cow on fire, perhaps)? Or why the house salad should be called “Asleep in the Petals”? (Does it contain opiates? Can I operate heavy machinery after eating it?)\u003c/p>\n\u003cp>The “Delicate Dew Drops” — a.k.a. shrimp and chicken dumplings — were certainly flavorful, but a little too delicate and dewy for our tastes. They were sitting in a light broth and had attained a texture that I imagine might be close to that of a decomposing jellyfish. When we tried to pick them up with chopsticks, they fell into limp bits, and they had a distinctly slimy quality going down. “Running through the Fields,” however, turned out to be excellent. The beef was given only the briefest pan-sear and left rare to the point of raw. Dressed with a tangy-sweet tamarind sauce and tossed with fresh herbs and peanuts, the dish really surprised us with its bright and refreshing combination of flavors. As it was a birthday dinner (like we really needed an excuse), we decided to give the “Smokey Wonders” a try as well. No, it’s not a hotel lounge R&B cover band, but an appetizer of honey-barbecue sauce-slathered spare ribs. The fact that they were exceedingly sweet did not prevent us from polishing off all six.\u003c/p>\n\u003cp>By the time our entrees arrived, we started to realize that the “sweet-and-tangy” motif had developed into the dominant theme of the meal. Fortunately for Don, he had ordered the “Paradise Found” — a cashew and pine nut-crusted Alaskan halibut filet served with eggplant ratatouille and a pomegranate gastrique. Although this latter accompaniment was also sweet and tangy, in a by now too familiar way, it was nicely counterbalanced by the gingery, peppery, crunchy crust on the fish. I, unfortunately, realized too late that my lamb chop dish — the “Smoke and Seduction” — featured the same tamarind sauce that had already made an appearance in the beef appetizer. While the sauce was used with restraint and nuance in that earlier dish, it all but completely overwhelmed the lamb in the main course. To make matters worse, it was accompanied by a disproportionately large stack of mung bean sprouts which, bizarrely, concealed a hockey-puck sized patty of an unidentifiable fried starch beneath it. I later found out that the starch was cassava, but at the time, its dense, almost gelatinous texture led me to conclude that it was some kind of microwaveable latke.\u003c/p>\n\u003cp>The meal came to a surprising end when, to our relief and delight, we found that the dessert course would actually be less sweet than some of the dishes that preceded it. Don’s flourless coconut rum cake had an almost savory, bread-pudding like quality, and its accompaniment of kumquat ice cream provided a clean, refreshing contrast. I decided that, for the sake of the show, I needed to sample what the menu announced was “Chef Khai’s Signature Dish,” the chilled mango soup. This one dish, I must say, came very close to expunging every other culinary infraction from the record that evening.\u003c/p>\n\u003cp>To say that the soup tastes like nothing other than the intensified essence of fresh mango is to pay it a pretty high compliment, but it only tells part of the story. What makes the dish exciting is not just the flavors, but the complicated textural interplay that happens when you really start to get into it. The silkiness of the mango puree provides the background against which all the other textural elements come to the fore: First, there’s the suppleness of the “mango noodles,” long ribbons cut directly from the flesh of the fruit. Then, there’s the cold, crystalline graininess of the durian sorbet; its not-too-sweet taste mitigating the intensity of the mango itself. Finally, and most satisfyingly, there’s the occasional crunch of freshly cracked black pepper, accompanied by the fiery burst of heat and spice. What strikes me as more than a little ironic is that the dish that turned out to be the most poetic of the night was the only one that didn’t have a pretentious title: it appears on the menu simply as “Mango Soup.”\u003c/p>\n\u003cp>The only conclusion to draw here, I think, is that beneath all the contrived trappings, there’s a really creative and talented chef at work at Ana Mandara. One can’t really fault a restaurant that’s located right in the heart of a tourist mecca for not wanting to scare off the P.F. Chang’s set. This is why, I’d guess, a lot of the dishes tend towards the sweet and tangy end of the spectrum, emphasizing those bold, obvious flavors that won’t alienate the Red State diners. However, with a little patience and maybe some experienced guidance in successfully navigating the menu, I’d say that there’s at least one truly excellent meal to be had here.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/otto-thav.jpg\" alt=\"Otto Thav\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Otto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Front Porch\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Saturday, June 9, 2007\u003c/p>\n\u003cp>We made reservations for Saturday, June 9, 2007 at 6:30pm and found easy street parking on the same block. There is also garage parking at Ghirardelli Square. There were plenty of tables with no waiting time. The decor was absolutely grand. From the outside it looked like a brick warehouse. However, once inside, everything was detailed in elegant tropical colonial French-Vietnamese style. This included large artificial trees, bamboos, paintings, stone carvings, vases, stone flooring, and tropical shutters on the windows. Most of the patrons were middle aged tourists. The staff was wonderful and attentive. We did not have to wait; everything was served timely.\u003c/p>\n\u003cp>We ordered a bottle of South African Pinotage wine, which complemented the meal very well. Since we were four adults and Aiden (a two-year-old), we decided to eat family style, and shared a salad, a special, as well as a few sides, entrees, and desserts. The salad was the “Heat of the Moment” (a crunchy green papaya and green apple salad with fresh house made beef jerky and chili vinaigrette.) The spicy beef jerky enhanced the taste of the bland-ish green papaya, while providing the dual texture. The Shrimp Roll special was presented in a unique dual wicker basket with fresh lettuce cup leaves, which were used to wrap around the shrimp rolls. The appetizers included the Whispering Waves (crispy lobster ravioli with mango and coconut sauce), which was truly delectable and our favorite by far, and Monks’ Purse (vegetarian Vietnamese steamed dumplings with porcini mushroom). The sides included the stir-fried snow pea sprouts with garlic and oyster sauce, which was yummy. Sticky black rice mildly cleansed our palates in between the other spicy dishes. Similarly, the jasmine rice steamed with pandanus leaf, soaked up the gravy from the other spicy dishes. For entrees we had the River of Dreams (Mekong Delta prawns sautéed with oyster mushrooms, ginko nuts, and light caramel tomato sauce, served in a claypot), which had a sweet and spicy sauce and ginko nuts that were so soft, they almost melted on our tongues.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We also had the Pieces of Gold (traditional spicy caramelized claypot fish with sugar peas), and this was another delectable sweet and spicy dish. And for dessert, we shared the mango springroll, which consisted of a sweet mango sauce and mini spring rolls. And we also had the Roasted Banana, which could have been served with more ice cream to enhance the contrasting texture. The total cost with tip was $45 per person, without Aiden.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Location:\u003c/strong>\r\n891 Beach Street (at Polk Street)\r\nSan Francisco, CA 94109\r\n\u003cstrong>Phone:\u003c/strong> 415-771-6800\r\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://www.anamandara.co\">www.anamandara.co\u003c/a>\r\n\u003cstrong>Type of Cuisine:\u003c/strong> Modern Vietnamese\r\n\u003cstrong>Reviewed:\u003c/strong> Summer 2007",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Ana Mandara: Reviews\u003c/strong>| \u003ca href=\"http://ww2.kqed.org/checkplease/?p=334\">restaurant info\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=336\">recipe\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=338\">full episode video\u003c/a> |\u003c/p>\n\u003cp>Other ways to watch episode online (and on video iPod):\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp217iPod_Hi.mp4\">\u003cstrong>Download episode\u003c/strong>\u003c/a> (requires \u003ca href=\"http://www.apple.com/itunes/download/\">iTunes\u003c/a> or \u003ca href=\"http://www.apple.com/quicktime/download/win.html\">QuickTime\u003c/a>)\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/checkplease/?page_id=122\">\u003cstrong>Subscribe to Video Podcast\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara6.jpg\" alt=\"Heat of the Moment\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara7.jpg\" alt=\"Dungeness Crab Soup\" hspace=\"3\">\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/anamandara8.jpg\" alt=\"Mango Soup with Durian Sorbet and Mango Noodles\" hspace=\"3\">\u003cbr>\n\u003cstrong>Heat of the Moment:\u003c/strong> Crunchy Green Papaya and Green Apple Salad with Fresh House Made Beef Jerky and Chili Vinaigrette; \u003cstrong>Dreams of Sea and Fire:\u003c/strong> Dungeness Crab Soup with Housemade Hand-Cut Noodles; Mango Soup with Durian Sorbet and Mango Noodles\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/michele-jones.jpg\" alt=\"Michele Jones\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Michele\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Employee Benefits Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Ana Mandara\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Tuesday June 5, 2007\u003c/p>\n\u003cp>Ana Mandara is a truly unique Vietnamese restaurant located in Ghirardelli Square at Fisherman’s Wharf.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you first walk into Ana Mandara, you are greeted by the feeling that you are not in a restaurant at all, but rather in a courtyard tucked away off the streets in Colonial Vietnam. The restaurant is dramatic, with two stories. The lower level is the main restaurant, and a sweeping staircase leads to the Cham Bar and Lounge on the upper level. There are building facades that look like ancient temples, and other Asian artifacts that are a part of the surroundings, and they help give the feeling of being secreted away.\u003c/p>\n\u003cp>The menu tells the story of Ana Mandara, which means “beautiful refuge,” and is a tragic love story rivaling Romeo and Juliet. All of the food has unique, beautiful names, like “Hands of the Child,” and “After the Rains,” and they too make you feel like you are in some special, exotic place.\u003c/p>\n\u003cp>The food is exquisite, with a tremendous range of tastes. The seared foie gras, called “Heaven Rewards” was cooked to perfection, and makes you feel like have received a reward from heaven.\u003c/p>\n\u003cp>The Dungeness crab soup, called “Dreams of Sea and Fire,” was sweet and creamy, and filled with large chunks of Dungeness crab and thick noodles that were reminiscent of Japanese soba noodles. The soup had just the right combination of spices to bring out the best flavor of the crab. My dining companion had the Kaffir lime and lemongrass soup, which came with the most tender slices of filet mignon and crisp enoki mushrooms.\u003c/p>\n\u003cp>My entrée, the Mekong Delta prawns, were served in a clay pot. Unfortunately, they arrived with their heads still attached, and it really put me off from eating the dish. Even more surprising was that when I recoiled from the plate, and mentioned the heads, our server didn’t offer to either remove them at the table, or take the dish back to the kitchen to remove the heads. He just continued to scoop the prawns and sauce into a riceless dish. Thankfully my husband came to the rescue, and beheaded my prawns while I checked out the ladies room. My husband had the braised pork belly, and it reminded him of the very best barbequed pork you could ever imagine eating, and he continues to talk about it regularly.\u003c/p>\n\u003cp>We ordered the sautéed French beans with scallions. Unfortunately, they were forgotten by our waitress until we mentioned it after being served our entrees. The scallions were caramelized, and tasted fabulous.\u003c/p>\n\u003cp>For dessert I had the Meyer lemon mousse, served in a frozen, hollowed-out orange with candied slivers of orange peel. The mousse reminded me of the best lemon pound cake that somehow got turned into the lightest, fluffiest lemon dessert. The mousse was sweet, without being cloying, and left no hint of tartness, just an overwhelmingly lemon flavor, and the candied orange peel slivers provide the perfect sweetness for the lemony mousse. We also had the molten chocolate cake, which was served with vanilla bean ice cream. The chocolate was bittersweet and mixed nicely with the vanilla bean ice cream.\u003c/p>\n\u003cp>This was our first visit early in the week, and unfortunately the table service was really off. Late or missing food, and inattentive service were very disappointing for such a usually fantastic restaurant.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/david-conner.jpg\" alt=\"David Conner\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> David\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> E-learning Expert\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> RNM\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Monday, June 11, 2007\u003c/p>\n\u003cp>I have to confess at the outset that the fact that Ana Mandara is located in the darkest heart of the S.F. tourist district may have somewhat colored my perceptions of the whole experience. Actually, I had already heard good things about it from a number of trusted sources, so before we got there, I felt that if I did have any bias, it was definitely a favorable one. However, as we walked from the car towards Ghirardelli Square, I could feel my goodwill eroding with every “Alcatraz Psycho Ward” t-shirt and cable car snow globe we passed. So when we got to the restaurant and my very first thought was that we had stepped into the EPCOT version of Colonial Vietnam, I began to wonder if I really was going to be able to judge the place fairly.\u003c/p>\n\u003cp>It was my partner Don’s birthday, and although Ana Mandara probably wouldn’t have been his first choice, he graciously agreed to donate his special night to the \u003ci>Check, Please!\u003c/i> cause. It was a Monday, and we got there pretty early, but we were still a little surprised to find that we practically had the place to ourselves. The décor, as I’ve mentioned, is all Theatrical Exotica. Huge architectural set pieces, which look like they might have been scavenged from a 1950s production of \u003ci>Flower Drum Song\u003c/i>, loom over the main dining room. Brass railings, bamboo shutters, ficus trees, and latticework all hammer away at the 1930s Colonial theme, and, in case you still hadn’t gotten the point, the walls are hung with sepia-toned images of what appear to be Vietnamese children in French public school uniforms. Walking up the faux-marble stairs to the “Cham Bar,” I had the distinct feeling that we had crossed that invisible line into Theme Restaurant territory.\u003c/p>\n\u003cp>As neither of us was particularly hungry — and it was happy hour — we decided to start celebrating Don’s eighth annual 30th birthday with some of Ana Mandara’s specialty cocktails. I said in my earlier review of the Front Porch that I was a big fan of girly drinks. Well, the Emperor Bao Dai Imperial Martini — a bizarre concoction of vodka, champagne, and passion fruit syrup, served in a glass with a sugar-caked rim — actually made me rethink that position. Let’s just say that it would make an Appletini look like grain alcohol in comparison.\u003c/p>\n\u003cp>After I had recovered from my diabetic coma, we headed downstairs. At this point, things were picking up a bit in the dining room, and Don and I were able to play a very enjoyable game of “Identify the Regional Accent” as we eavesdropped on neighboring tables. The menu took a little getting used to: everything on it sounds like a Zhang Yimou film. The crab soup, for instance, isn’t called “crab soup”, but “Dreams of Sea and Fire.” This strategy felt more than a little cloying, and, on occasion, the mental associations these titles conjured weren’t especially appealing. Do I really want to think of what “Running through the Fields” has to do with a seared beef appetizer? (Did someone set an unsuspecting cow on fire, perhaps)? Or why the house salad should be called “Asleep in the Petals”? (Does it contain opiates? Can I operate heavy machinery after eating it?)\u003c/p>\n\u003cp>The “Delicate Dew Drops” — a.k.a. shrimp and chicken dumplings — were certainly flavorful, but a little too delicate and dewy for our tastes. They were sitting in a light broth and had attained a texture that I imagine might be close to that of a decomposing jellyfish. When we tried to pick them up with chopsticks, they fell into limp bits, and they had a distinctly slimy quality going down. “Running through the Fields,” however, turned out to be excellent. The beef was given only the briefest pan-sear and left rare to the point of raw. Dressed with a tangy-sweet tamarind sauce and tossed with fresh herbs and peanuts, the dish really surprised us with its bright and refreshing combination of flavors. As it was a birthday dinner (like we really needed an excuse), we decided to give the “Smokey Wonders” a try as well. No, it’s not a hotel lounge R&B cover band, but an appetizer of honey-barbecue sauce-slathered spare ribs. The fact that they were exceedingly sweet did not prevent us from polishing off all six.\u003c/p>\n\u003cp>By the time our entrees arrived, we started to realize that the “sweet-and-tangy” motif had developed into the dominant theme of the meal. Fortunately for Don, he had ordered the “Paradise Found” — a cashew and pine nut-crusted Alaskan halibut filet served with eggplant ratatouille and a pomegranate gastrique. Although this latter accompaniment was also sweet and tangy, in a by now too familiar way, it was nicely counterbalanced by the gingery, peppery, crunchy crust on the fish. I, unfortunately, realized too late that my lamb chop dish — the “Smoke and Seduction” — featured the same tamarind sauce that had already made an appearance in the beef appetizer. While the sauce was used with restraint and nuance in that earlier dish, it all but completely overwhelmed the lamb in the main course. To make matters worse, it was accompanied by a disproportionately large stack of mung bean sprouts which, bizarrely, concealed a hockey-puck sized patty of an unidentifiable fried starch beneath it. I later found out that the starch was cassava, but at the time, its dense, almost gelatinous texture led me to conclude that it was some kind of microwaveable latke.\u003c/p>\n\u003cp>The meal came to a surprising end when, to our relief and delight, we found that the dessert course would actually be less sweet than some of the dishes that preceded it. Don’s flourless coconut rum cake had an almost savory, bread-pudding like quality, and its accompaniment of kumquat ice cream provided a clean, refreshing contrast. I decided that, for the sake of the show, I needed to sample what the menu announced was “Chef Khai’s Signature Dish,” the chilled mango soup. This one dish, I must say, came very close to expunging every other culinary infraction from the record that evening.\u003c/p>\n\u003cp>To say that the soup tastes like nothing other than the intensified essence of fresh mango is to pay it a pretty high compliment, but it only tells part of the story. What makes the dish exciting is not just the flavors, but the complicated textural interplay that happens when you really start to get into it. The silkiness of the mango puree provides the background against which all the other textural elements come to the fore: First, there’s the suppleness of the “mango noodles,” long ribbons cut directly from the flesh of the fruit. Then, there’s the cold, crystalline graininess of the durian sorbet; its not-too-sweet taste mitigating the intensity of the mango itself. Finally, and most satisfyingly, there’s the occasional crunch of freshly cracked black pepper, accompanied by the fiery burst of heat and spice. What strikes me as more than a little ironic is that the dish that turned out to be the most poetic of the night was the only one that didn’t have a pretentious title: it appears on the menu simply as “Mango Soup.”\u003c/p>\n\u003cp>The only conclusion to draw here, I think, is that beneath all the contrived trappings, there’s a really creative and talented chef at work at Ana Mandara. One can’t really fault a restaurant that’s located right in the heart of a tourist mecca for not wanting to scare off the P.F. Chang’s set. This is why, I’d guess, a lot of the dishes tend towards the sweet and tangy end of the spectrum, emphasizing those bold, obvious flavors that won’t alienate the Red State diners. However, with a little patience and maybe some experienced guidance in successfully navigating the menu, I’d say that there’s at least one truly excellent meal to be had here.\u003c/p>\n\u003chr noshade size=\"1\">\n\u003cp>\u003cimg decoding=\"async\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2007/10/otto-thav.jpg\" alt=\"Otto Thav\" align=\"left\" hspace=\"4\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Otto\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Management Consultant\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Front Porch\u003cbr>\n\u003cstrong>Reviewed Ana Mandara:\u003c/strong> Saturday, June 9, 2007\u003c/p>\n\u003cp>We made reservations for Saturday, June 9, 2007 at 6:30pm and found easy street parking on the same block. There is also garage parking at Ghirardelli Square. There were plenty of tables with no waiting time. The decor was absolutely grand. From the outside it looked like a brick warehouse. However, once inside, everything was detailed in elegant tropical colonial French-Vietnamese style. This included large artificial trees, bamboos, paintings, stone carvings, vases, stone flooring, and tropical shutters on the windows. Most of the patrons were middle aged tourists. The staff was wonderful and attentive. We did not have to wait; everything was served timely.\u003c/p>\n\u003cp>We ordered a bottle of South African Pinotage wine, which complemented the meal very well. Since we were four adults and Aiden (a two-year-old), we decided to eat family style, and shared a salad, a special, as well as a few sides, entrees, and desserts. The salad was the “Heat of the Moment” (a crunchy green papaya and green apple salad with fresh house made beef jerky and chili vinaigrette.) The spicy beef jerky enhanced the taste of the bland-ish green papaya, while providing the dual texture. The Shrimp Roll special was presented in a unique dual wicker basket with fresh lettuce cup leaves, which were used to wrap around the shrimp rolls. The appetizers included the Whispering Waves (crispy lobster ravioli with mango and coconut sauce), which was truly delectable and our favorite by far, and Monks’ Purse (vegetarian Vietnamese steamed dumplings with porcini mushroom). The sides included the stir-fried snow pea sprouts with garlic and oyster sauce, which was yummy. Sticky black rice mildly cleansed our palates in between the other spicy dishes. Similarly, the jasmine rice steamed with pandanus leaf, soaked up the gravy from the other spicy dishes. For entrees we had the River of Dreams (Mekong Delta prawns sautéed with oyster mushrooms, ginko nuts, and light caramel tomato sauce, served in a claypot), which had a sweet and spicy sauce and ginko nuts that were so soft, they almost melted on our tongues.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We also had the Pieces of Gold (traditional spicy caramelized claypot fish with sugar peas), and this was another delectable sweet and spicy dish. And for dessert, we shared the mango springroll, which consisted of a sweet mango sauce and mini spring rolls. And we also had the Roasted Banana, which could have been served with more ice cream to enhance the contrasting texture. The total cost with tip was $45 per person, without Aiden.\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"order": 9
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"meta": {
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"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"hidden-brain": {
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"source": "NPR"
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"how-i-built-this": {
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
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