Little Shin Shin, The Refuge, Canela Bistro and Wine Bar: Check, Please! Bay Area Reviews
Little Shin Shin: Restaurant Info
Little Shin Shin Restaurant: Reviews
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"content": "\u003cp>Check, Please! Bay Area’s eighth season episode 8 (#808) profiles and reviews these three Bay Area restaurants:\u003c/p>\n\u003cp>1) \u003cstrong>Little Shin Shin Restaurant\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9296\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9269\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>The Refuge\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9324\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9278\">reviews\u003c/a>\u003c/p>\n\u003cp>3) \u003cstrong>Canela Bistro and Wine Bar\u003c/strong>: | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9287\">restaurant information + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9283\">reviews\u003c/a> \u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=dr46II-6Sj4]\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp808iPod.m4v\">\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>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine (and beer) the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cadaretta.com/\">2009 Cadaretta Cabernet Sauvignon, Colombia Valley, Washington\u003c/a> ($31) — Washington state is the number two producer of top quality wine in the United States (after California) and boutique winery, Cadaretta, shows why many of the wines are so highly regarded. Their Cabernet Sauvignon is blended with a bit of Merlot and Petit Verdot in a complex, age-worthy red that turn any lover of Napa Cab northward.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablascreek.com/\">2010 Tablas Creek Vineyard “Esprit” Blanc, Paso Robles, California\u003c/a> ($30) — Tablas Creek is partially owned by the famous Perrin family of France’s Chateau de Beaucastel in Chateauneuf-du-Pape. This lush, exotic white is a blend of varieties hailing from the south of France but planted in Paso. Roussanne is the backbone serving up notes of honey and melon and Grenache Blanc (my personal favorite variety) is zesty and fresh. Completing the blend is rare Picpoul Blanc making it a wine you won’t forget.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chimay.com/en/en.html?IDC=27\">Chimay Ale, Belgium\u003c/a> ($9) — Tablas Creek is partially owned by the famous Perrin family of One of the classic Trappist brews, Chimay, is richly styled ale. Made in with unique yeast strains and water from inside the Belgian Abbey’s walls, it’s a beer with power.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>View photo gallery\u003c/strong>\u003c/a> (flickr.com)\u003cbr>\n\u003ca href=\"http://www.flickr.com/groups/bayareabites/\">\u003cstrong>Contribute your food photos!\u003c/strong>\u003c/a> (flickr.com)\u003c/p>\n\u003cp>\u003cimg decoding=\"async\" class=\"alignleft size-full wp-image-1022\" title=\"Leslie Sbrocco\" src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/04/leslie-winedrink-100x100a.jpg\" alt=\"Leslie Sbrocco\">My name is Leslie Sbrocco and I’m the host of \u003cem>\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/em>. Each week, I will be sharing my tasting notes about the wine (and beer) the guests and I drank on set during the taping of the show. I will also \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\">\u003cstrong>share some wine tips\u003c/strong>\u003c/a> with each episode.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cadaretta.com/\">2009 Cadaretta Cabernet Sauvignon, Colombia Valley, Washington\u003c/a> ($31) — Washington state is the number two producer of top quality wine in the United States (after California) and boutique winery, Cadaretta, shows why many of the wines are so highly regarded. Their Cabernet Sauvignon is blended with a bit of Merlot and Petit Verdot in a complex, age-worthy red that turn any lover of Napa Cab northward.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tablascreek.com/\">2010 Tablas Creek Vineyard “Esprit” Blanc, Paso Robles, California\u003c/a> ($30) — Tablas Creek is partially owned by the famous Perrin family of France’s Chateau de Beaucastel in Chateauneuf-du-Pape. This lush, exotic white is a blend of varieties hailing from the south of France but planted in Paso. Roussanne is the backbone serving up notes of honey and melon and Grenache Blanc (my personal favorite variety) is zesty and fresh. Completing the blend is rare Picpoul Blanc making it a wine you won’t forget.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chimay.com/en/en.html?IDC=27\">Chimay Ale, Belgium\u003c/a> ($9) — Tablas Creek is partially owned by the famous Perrin family of One of the classic Trappist brews, Chimay, is richly styled ale. Made in with unique yeast strains and water from inside the Belgian Abbey’s walls, it’s a beer with power.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Little Shin Shin Restaurant [CLOSED]: Restaurant Info + Video\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9269\">reviews\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Other ways to watch the episode online (and on video iPod):\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/.stream/anon/tv/checkplease/cp808iPod.m4v\">\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>[youtube=http://www.youtube.com/watch?v=HaWnx-KT8Eo]\u003c/p>\n\u003cp>\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://goo.gl/maps/CV0Gv\">Map\u003c/a>\u003cbr>\n4258 Piedmont Avenue (at Echo Avenue)\u003cbr>\nOakland, CA 94611\u003c/p>\n\u003cp>\u003cstrong>Parking:\u003c/strong> Street (easy)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510)658-9799\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:littleshinshin@littleshinshin.com\">littleshinshin@littleshinshin.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://littleshinshin.com\">littleshinshin.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Guoqiang Yan\u003cbr>\n\u003cstrong>Restaurant Co-Owner:\u003c/strong> Juxing Xu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Juxing Xu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese: Szechuan, Hunan and Mandarin\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Hot & Sour Soup, Shin Shin Special Prawns, Walnut Prawns, Black Pepper Beef Sizzling Platter, Mu Shu Pork, General Tsou’s Chicken, Dry cooked String Beans with Szechuen Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $6\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for 5+ people\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for larger groups (20+ people), recommended for group 5+ people\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week for large parties of 20 or more; for smaller parties one day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phone:\u003c/strong> (510)658-9799\u003cbr>\n\u003cstrong>Email:\u003c/strong> \u003ca href=\"mailto:littleshinshin@littleshinshin.com\">littleshinshin@littleshinshin.com\u003c/a>\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://littleshinshin.com\">littleshinshin.com\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Restaurant Owner:\u003c/strong> Guoqiang Yan\u003cbr>\n\u003cstrong>Restaurant Co-Owner:\u003c/strong> Juxing Xu\u003cbr>\n\u003cstrong>Executive Chef:\u003c/strong> Juxing Xu\u003cbr>\n\u003cstrong>Pastry Chef:\u003c/strong> N/A\u003c/p>\n\u003cp>\u003cstrong>Type of Cuisine:\u003c/strong> Chinese: Szechuan, Hunan and Mandarin\u003cbr>\n\u003cstrong>Signature Dishes:\u003c/strong> Hot & Sour Soup, Shin Shin Special Prawns, Walnut Prawns, Black Pepper Beef Sizzling Platter, Mu Shu Pork, General Tsou’s Chicken, Dry cooked String Beans with Szechuen Sauce\u003cbr>\n\u003cstrong>Vegetarian Options:\u003c/strong> 3+\u003cbr>\n\u003cstrong>Alcohol Served:\u003c/strong> Beer & Wine\u003cbr>\n\u003cstrong>Corkage Fee:\u003c/strong> $6\u003cbr>\n\u003cstrong>Bottle Limit:\u003c/strong> None\u003c/p>\n\u003cp>\u003cstrong>Restaurant Hours:\u003c/strong>\u003cbr>\n\u003cstrong>Monday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Tuesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Wednesday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Thursday:\u003c/strong> 11:30am-9:30pm\u003cbr>\n\u003cstrong>Friday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Saturday:\u003c/strong> 11:30am-10:00pm\u003cbr>\n\u003cstrong>Sunday:\u003c/strong> 11:30am-9:30pm\u003c/p>\n\u003cp>\u003cstrong>Meals Served:\u003c/strong> Lunch, Dinner\u003cbr>\n\u003cstrong>Prix Fixe Menu:\u003c/strong> N/A\u003cbr>\n\u003cstrong>Take-Out:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Delivery:\u003c/strong> No\u003cbr>\n\u003cstrong>Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> $15-$25\u003cbr>\n\u003cstrong>Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol):\u003c/strong> under $15\u003cbr>\n\u003cstrong>Payment Options:\u003c/strong> Cash, Visa, MasterCard\u003cbr>\n\u003cstrong>Accept Reservations:\u003c/strong> Yes, for 5+ people\u003cbr>\n\u003cstrong>Do you accept reservations through OpenTable.com?\u003c/strong> No\u003cbr>\n\u003cstrong>Need Reservations:\u003c/strong> Yes, for larger groups (20+ people), recommended for group 5+ people\u003cbr>\n\u003cstrong>How far in advance should reservations be made?\u003c/strong> One week for large parties of 20 or more; for smaller parties one day\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Accommodations for Children:\u003c/strong> Kid-friendly\u003cbr>\n\u003cstrong>Dining Style:\u003c/strong> Casual\u003cbr>\n\u003cstrong>Disabled Access:\u003c/strong> Yes\u003cbr>\n\u003cstrong>Restaurant Size:\u003c/strong> Medium\u003cbr>\n\u003cstrong>Accommodate Groups (10+):\u003c/strong> Yes\u003cbr>\n\u003cstrong>Private Dining Room:\u003c/strong> No\u003cbr>\n\u003cstrong>Tables with Scenic Views:\u003c/strong> No\u003cbr>\n\u003cstrong>Outdoor Dining:\u003c/strong> No\u003cbr>\n\u003cstrong>Entertainment:\u003c/strong> No\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Little Shin Shin Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This has been my go-to for Chinese food in the East Bay for years, but has only been a hidden gem within Oakland. The menu doesn’t change much, but the quality is consistent and the staff has been around for a long time. The hot and sour soup at this restaurant is what I crave when I am under the weather because it makes me feel good every time. The Shin Shin special dishes, such as Shin Shin Special Prawns are always good bets. However, the cost for what you get is only moderate and there may not be much leftover. I don’t usually have to wait for a table, but there are many times I call to order my favorite soup (they make a vegetarian version for me) and pick it up on the way home. Parking in this neighborhood can be tough, but there is a metered parking lot about two blocks away. I eat at this place a few times a month because it’s convenient, good and reliable food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About Little Shin Shin. First, I won’t make another trip to Piedmont just for Little Shin Shin. Was it good? Yes. Was it great? No. It’s a very average Chinese restaurant. They have some dishes I had never heard of, but are apparently classics from a Chinese restaurant in the 1970s. Dishes like Sizzling Rice Soup are sizzling platters of what are apparently Chinese fajitas. The pot stickers needed ginger and more seasoning while the hot and sour soup, which is raved about online, left me disappointed and wanting my mother’s rendition of the soup. The broccoli beef however was superb; it reminded me of the broccoli beef I used to eat two to three times a week at my favorite Chinese restaurant as a child. The chicken lollipops were crunchy and covered in a red sauce of some sort that made it look better than it tasted, not to say it wasn’t tasty, it just looks amazing. The chow mein was also very good with lots of little bits of shrimp, chicken, and Chinese sausage. It had the little bits of cabbage as well but no bean sprouts, which was great because I like my chow mein simple. The portions are very large especially when the dish is around $12; there were plenty of leftovers to take home. When we arrived the restaurant appeared full, but we were seated at a table next to the kitchen door, which was fine other than having to watch the servers constantly walk by. The food came out quickly, however the chicken lollipops took longer than the rest. Our server explained that they are fried twice to ensure they are extra crispy. It was loud but the restaurant was packed with people so that was to be expected. The atmosphere is like a time machine to the late seventies or early eighties with pink walls, brown carpets, classic Chinese restaurant paintings of feudal China, and standard restaurant chairs. You get what you pay for here; the food and beer is cheap, but so is the atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’d never heard of Little Shin Shin but when we showed up on a Saturday night it was clear many people had. They don’t take reservations for small parties and we were given a number when we showed up. It took about fifteen minutes to be seated, time we happily spent outside on Piedmont watching the lively street scene.\u003c/p>\n\u003cp>Like many Chinese restaurants, Little Shin Shin isn’t much on décor or ambience; but fortunately they more than make up for it with their food. Our very helpful and friendly waiter (who we also found out later is the manager) steered us in a great direction, making sure we had a variety of dishes – even pointing out when we ordered two dishes with a similar sauce so we could try something different.\u003c/p>\n\u003cp>We started out with a Chinese staple – won ton soup. Unlike some brothier varieties, this one was hearty with a nicely flavored stock and some fresh cooked vegetables (snow peas). Our dining companions were friends who live in the neighborhood. They said the won tons can be a little inconsistent but assured us this was a good night.\u003c/p>\n\u003cp>The entrees were stellar, especially the prawns. They were lightly breaded and fried and came in a hot and sour sauce that was so good I drained what was left at the end to eat over my rice! Very simple, but satisfying. The sizzling platter with chicken, beef and prawns also has a very rich flavor – spicy but not\u003cbr>\noverpowering. It was packed with vegetables (broccoli, mushrooms, baby corn and carrots) and a delicious and flavorful sauce. My least favorite entrée was the asparagus chicken. It was a little bland and the chicken had a processed texture to it. It could have used some more punch – pepper or something. That said however, the asparagus was perfectly cooked. The dry-cooked green beans were also excellent – great taste and texture with a hot pepper finish that was not overpowering. Expertly cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We could have eaten more of everything – although the portion sizes were fair, especially given the price. “Dessert” was simple and typical – oranges (very juicy) and fortune cookies. The restaurant was bustling – for good reason – but we were easily able to have a conversation without shouting. We were pleasantly surprised when the bill came — $25 each including tip and beer.\u003c/p>\n\n",
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"excerpt": "\u003cstrong>Joan:\u003c/strong> \"The hot and sour soup at this restaurant is what I crave when I am under the weather because it makes me feel good every time.\"\u003cbr />\u003cstrong>Christopher:\u003c/strong> \"The broccoli beef however was superb; it reminded me of the broccoli beef I used to eat two to three times a week at my favorite Chinese restaurant as a child.\"\u003cbr />\u003cstrong>Scott:\u003c/strong> \"The entrees were stellar, especially the prawns.\"\u003cbr /> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Little Shin Shin Restaurant: Reviews\u003c/strong> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9296\">restaurant info + video\u003c/a> | \u003ca href=\"http://ww2.kqed.org/checkplease/?p=9257\">full episode video\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/joan-rosenberg125x125.jpg\" alt=\"Joan Rosenberg\" title=\"Joan Rosenberg\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Joan\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Marketing Director\u003cbr>\n\u003cstrong>Location:\u003c/strong> Oakland\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Little Shin Shin Restaurant\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Sunday, April 7, 2013\u003cbr>\n\u003cbr clear=\"all\">\u003c/p>\n\u003cp>This has been my go-to for Chinese food in the East Bay for years, but has only been a hidden gem within Oakland. The menu doesn’t change much, but the quality is consistent and the staff has been around for a long time. The hot and sour soup at this restaurant is what I crave when I am under the weather because it makes me feel good every time. The Shin Shin special dishes, such as Shin Shin Special Prawns are always good bets. However, the cost for what you get is only moderate and there may not be much leftover. I don’t usually have to wait for a table, but there are many times I call to order my favorite soup (they make a vegetarian version for me) and pick it up on the way home. Parking in this neighborhood can be tough, but there is a metered parking lot about two blocks away. I eat at this place a few times a month because it’s convenient, good and reliable food.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/christopher-powell125x125.jpg\" alt=\"Christopher Powell\" title=\"Christopher Powell\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Christopher\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> College Student\u003cbr>\n\u003cstrong>Location:\u003c/strong> Palo Alto\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> The Refuge\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About Little Shin Shin. First, I won’t make another trip to Piedmont just for Little Shin Shin. Was it good? Yes. Was it great? No. It’s a very average Chinese restaurant. They have some dishes I had never heard of, but are apparently classics from a Chinese restaurant in the 1970s. Dishes like Sizzling Rice Soup are sizzling platters of what are apparently Chinese fajitas. The pot stickers needed ginger and more seasoning while the hot and sour soup, which is raved about online, left me disappointed and wanting my mother’s rendition of the soup. The broccoli beef however was superb; it reminded me of the broccoli beef I used to eat two to three times a week at my favorite Chinese restaurant as a child. The chicken lollipops were crunchy and covered in a red sauce of some sort that made it look better than it tasted, not to say it wasn’t tasty, it just looks amazing. The chow mein was also very good with lots of little bits of shrimp, chicken, and Chinese sausage. It had the little bits of cabbage as well but no bean sprouts, which was great because I like my chow mein simple. The portions are very large especially when the dish is around $12; there were plenty of leftovers to take home. When we arrived the restaurant appeared full, but we were seated at a table next to the kitchen door, which was fine other than having to watch the servers constantly walk by. The food came out quickly, however the chicken lollipops took longer than the rest. Our server explained that they are fried twice to ensure they are extra crispy. It was loud but the restaurant was packed with people so that was to be expected. The atmosphere is like a time machine to the late seventies or early eighties with pink walls, brown carpets, classic Chinese restaurant paintings of feudal China, and standard restaurant chairs. You get what you pay for here; the food and beer is cheap, but so is the atmosphere.\u003c/p>\n\u003chr size=\"1\" noshade>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/checkplease/wp-content/uploads/sites/40/2013/09/scott-shafer125x125.jpg\" alt=\"Scott Shafer\" title=\"Scott Shafer\" hspace=\"4\" align=\"left\">\u003cbr>\n\u003cstrong>Name:\u003c/strong> Scott\u003cbr>\n\u003cstrong>Occupation:\u003c/strong> Journalist and Radio Host\u003cbr>\n\u003cstrong>Location:\u003c/strong> San Francisco\u003cbr>\n\u003cstrong>Favorite Restaurant:\u003c/strong> Canela Bistro and Wine Bar\u003cbr>\n\u003cstrong>Reviewed Little Shin Shin Restaurant:\u003c/strong> Saturday, April 13, 2013\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>I’d never heard of Little Shin Shin but when we showed up on a Saturday night it was clear many people had. They don’t take reservations for small parties and we were given a number when we showed up. It took about fifteen minutes to be seated, time we happily spent outside on Piedmont watching the lively street scene.\u003c/p>\n\u003cp>Like many Chinese restaurants, Little Shin Shin isn’t much on décor or ambience; but fortunately they more than make up for it with their food. Our very helpful and friendly waiter (who we also found out later is the manager) steered us in a great direction, making sure we had a variety of dishes – even pointing out when we ordered two dishes with a similar sauce so we could try something different.\u003c/p>\n\u003cp>We started out with a Chinese staple – won ton soup. Unlike some brothier varieties, this one was hearty with a nicely flavored stock and some fresh cooked vegetables (snow peas). Our dining companions were friends who live in the neighborhood. They said the won tons can be a little inconsistent but assured us this was a good night.\u003c/p>\n\u003cp>The entrees were stellar, especially the prawns. They were lightly breaded and fried and came in a hot and sour sauce that was so good I drained what was left at the end to eat over my rice! Very simple, but satisfying. The sizzling platter with chicken, beef and prawns also has a very rich flavor – spicy but not\u003cbr>\noverpowering. It was packed with vegetables (broccoli, mushrooms, baby corn and carrots) and a delicious and flavorful sauce. My least favorite entrée was the asparagus chicken. It was a little bland and the chicken had a processed texture to it. It could have used some more punch – pepper or something. That said however, the asparagus was perfectly cooked. The dry-cooked green beans were also excellent – great taste and texture with a hot pepper finish that was not overpowering. Expertly cooked.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>We could have eaten more of everything – although the portion sizes were fair, especially given the price. “Dessert” was simple and typical – oranges (very juicy) and fortune cookies. The restaurant was bustling – for good reason – but we were easily able to have a conversation without shouting. We were pleasantly surprised when the bill came — $25 each including tip and beer.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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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"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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"marketplace": {
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"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.",
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"mindshift": {
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"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>",
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"order": 12
},
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"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?",
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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