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By Emma Krasov, photography by Yuri Krasov
Love for good food does not necessarily makes a good chef,but it surely is one of the prerequisites. Does it mean that chefs can eat on cueany time of day or night? Even if they’ve just cooked, tasted, and eatenplenty?That was a question for me to ponder at the
SF Chefsopening night After Party, which started at 10 p.m., following the Grand TastingTent celebration on San Francisco’s Union Square. Aptly named “
Steamed,Fried, and Shanghai’d,” the after party was happening at the newlyredesigned
E & O Asian Kitchen, known for its yummy originalcocktails and creative tasty bites – steamed, fried, and otherwise cooked andspiced to perfection. The scene was set for a crowd of SF Chefs participants andguests who quickly filled the elegantly-lit bar area on the first floor, andthe upstairs dining hall decorated with antique furniture and art pieces.
Late night delights from host Chefs
Arnold Eric Wongand
Sharon Nahm were paired with Asian inspired cocktails from thebeverage director
Carlos Yturria.
Ahi tuna poke in a fried wonton basket was delicately spicedwith ginger, and garnished with shallots, red pepper, and microgreens.
Lightly breaded and fried cod was redolent of turmeric andcardamom from a swirl of muchi curry tartar.
Lap Souchong tea deviled eggs were topped with crispy porkbelly, red chili, and a sprig of cilantro.
Shiitake mushroom dumplings were served in a Chinese soup spoon,bathed in soy butter pan sauce.
The ambience at E & O Asian Kitchen is a big part of theenjoyment this place offers. Sleek, dark, and intriguing, the restaurant is adefinite standout among its many peers in the city of San Francisco, and callsfor a more detailed visit than at the SF Chefs after party – which was a hugesuccess, indeed. E & O Asian Kitchen is located at: 314 Sutter Street inSan Francisco. Call for reservations 415-693-0303 or visit: www.eosanfrancisco.com
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