Who is making your favorites? High end or low end, any new varieties worth seeking out?
I’m a big fan of the Huang Lan chain in the South Bay, and especially like that they make their own pate. The bread is from Bui Phong bakery. BTW, do any of their current locations make pork buns? I loved the ones I had 10+ years ago.
Mom’s Bun Mi in the tenderloin is a newcomer. They have fancier types like lemongrass beef and curry chicken, but I got their combo. The Bakers of Paris rolls are lightly seasoned with mayo and soy? sauce, and the meats and pickles are layered for maximum crunch. Even though you can’t eat the cilantro in the same bite as the pork belly, fancy pork, and jambon, I like this better than the combo at Sing Sing, a few blocks away. The pate plays a larger role in Sing Sing’s combo (pic below), which I like, but the meats there are layered without loft.