Village Garden in Milpitas has closed, and will be replaced by a place called “MY BBQ.”
I’ve reclassified Albany’s V Pot as Sichuan hot pot. They also have various Sichuan noodles.
King Kee in Union Square just opened. Hoodline’s report in December said it was going to be a Cantonese place, and its opening menu also has several Sichuan items, including the first appearance of “Chongqing Xiaomian” at a restaurant doing double duty as Cantonese/Hong Kong and Sichuan. Portions of Sichuan items are on Yelp. The baby corn in one of their spicy lunch specials and the zucchini kung pao chicken aren’t enticing me. How do they handle both cuisines? Either way, between this and Little Sheep, it’s showing there’s a market for foods beyond the Cheesecake Factory in Union Square.
Not enough of a market to save Tian Sing on Cyril Magnin, however. I imagine Little Sheep will survive as a “destination” restaurant; not sure how long King Kee can hold on.
Izzo Restaurant (Taiwanese San Jose) had an upcoming change of liquor license to something called Bai Xing Jia Hunan Fusion
Shanghai Delight (Milpitas) has new owners and a brand-new yelp page that has none of the baggage from the previous incarnation. I wish that were more common practice – – Ownership, or chef, changes don’t get factored into yelp ratings algorithms to my knowledge, and it’s unfair for new owners to ride on the coattails of previous owners, or for new owners to have to live under the shadow of the failed business they hope to improve upon
The chef at Spicy Way in Millbrae used to work at Shao Mountain in Fremont.
A China Live thread is open for discussion. A benefit is on Feb 23rd, and the Chinatown food emporium opens to the public on March 1st. I’ll make a nod to their Sheng Jian Bao in the Regional List, other stuff depending on what’s on the menu.
Noodleosophy (San Mateo) (Shaanxi noodles) wide noodles, “ramen” machine cut noodles made in house, liang pi. Customizable dishes— you choose the protein, type of noodle, soup or dry, spice level.
Noodle Shanghai (San Mateo) takes over the former Pop Pot space
Ha, I mentioned Liang pi to jibe with the Shaanxi-ish categorization, not as the Chipotle model of noodle toppings. They’re described in a single dish as “Wheat-based cold and chewy ribbon-like noodles, with seitan (wheat gluten) slices, cucumber and cilantro; dressed with chili oil, soy sauce, and vinegar”
A new entry in the Taiwanese category: Chan’s Kitchen in Newark. From the people who originally brought you Chou Mama in Newark which was closed and replaced with Papa Lin, which is itself closed)
Hubei steamed dishes hiding inside ramen joint? Posted outside Homi Ramen in Sunnyvale, which is next to Saigon Seafood. They call themselves first in the Bay Area.
Looks like it might be related to Yu Yu Za Zang which has been in the Temescal District of North Oakland for years and had a Dublin CA outpost that closed about a year ago.
Yu Yu Za Zang
4871 Telegraph Ave
Oakland, CA 94609