https://sf.eater.com/2017/9/7/16264696/uber-uptown-oakland-loses-newberry-market-sears-station
Palâs out of Forage Kitchen
No permanent space identified yet.
There is now a place called Pintoh Thai Street Food in downtown Oakland.
Food writer John Birdsall in his Twitter feed vaguely hints at a new outpost for Chef James Syhabout ( Commis, now closed Hawker Fare) in Oaklandâs Temescal neighborhood which is between 40th and 51st Streets on or near Telegraph Avenue.
Oakland Eat Real Fest:
Friday, Sept. 22, 3-9 p.m.; Saturday, Sept. 23, 10:30 a.m.-9 p.m.; Sunday, Sept. 24, 10:30 a.m.-6 p.m.; free, Jack London Square, Oakland, EatRealFest.com.
https://www.eastbayexpress.com/oakland/eat-real-fest-at-jack-london-square/Content?oid=9251649
Chai Thai Noodle is having a soft opening this weekend in the old Adesso space.
Iâm interested in this, though it sounds like they will have a limited kitchen. Their original location is one of my favorite Oakland Thai restaurants (though, oddly, their noodle dishes other than the Khao Soi donât float my boat)
Also, Juhu Beach Club is closing and Proposition Chicken opened on Lakeshore. I stopped by Proposition Chicken this weekend and really enjoyed their fries, but not so much the brussels sprouts, buffalo wings, and incredibly slow line for counter service. (At one point the owner interrupted the lone server taking orders to have her talk to a customer on the phone while he went back to the kitchen).
Based on the Birdsall tweet above, Iâm guessing it is going into the old Chickân Tea location.
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Juhu is closing?!? I hope Navi expands its pizza hours.
Hainanese chicken/ khao man ghai seems to be all the rage these days with the new shops specializing in this. I wonder when the transition happens from good old classic chicken dish in unfashionable mom and pop restaurants to the kind of restaurants with hip decor that Eater writes about.
When a clever chef realized this dish is so damn delicious, itâs time to bring it to the masses. For which I am grateful.
Itâs (boiled chicken and rice) such a simple dish to make. Interesting all the hoopla about it.
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Have you tried it? I recommend trying Hainan chicken at a high-end Singapore or Chinese restaurant to appreciate both the delicate balance of flavors in the broth, and the technique involved in perfectly poaching a chicken.
The rice is also a key part, the broth it is cooked in should be noticeable, but not overpowering. The rice should be plump and toothsome, with each grain coated lightly in chicken fat.
I repeat: a simple dish to make. Good fresh chicken - preferably fresh-killed, simple technique, rice is easy to make (I was cooking rice for my family 60 yrs ago when I had to stand on a chair to reach into the sink), and very few restaurant broths ever come close to homemade (which I make all the time to keep on hand).
My mother was making this dish for us back in the 1960âs when she learned it from her third husband, a Chinese who was cousin to Chicagoâs most prominent Chinese restaurateur. I still remember the amazing banquet he threw for my new baby brotherâs âFull Moonâ party.
Talk about fabulous party food Iâd never seen before! What a difference from the usual restaurant dishes, which were fine themselves, but this was several levels higher.
Mom continued her interest in Chinese cooking in later years, including several years of classes with Cecilia Chiang/Mandarin restaurant and for a while, running her own cookwares shop/cooking classes up in Reno while she lived there.
Chinese âCrystal Chickenâ (same as the Hainan dish minus the rice, the latter being what the Thai dish is derived from) is one of our familyâs favorite dishes, although mostly we just use Maryâs organic chicken breasts. Not easy to find fresh-killed chickens any longer, and I can assure you, plucking chickens is a bore at best and a pain at worse, LOL.
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Wow! That is an interesting story. Iâm sure your boiled chicken and rice is better than the average person could make at home. 
After 29 years, Pacific Coast Brewing will close in November. A four-day Last Anniversary Celebration will take place Oct. 19-22, according to East Bay Express.
906 Washington St
Oakland, CA 94607
I think anyone can make chicken and rice. Itâs just not a difficult dish. Itâs the equivalent of âBetty Crockerâs 30 minute Dinnersâ, Chinese style. And itâs no big deal to cook rice in chicken broth and fat; Mediterranean cuisines do it all the time. Good quality rice, careful measurement of liquid, and some fat. Stir it around and voila!
There are difficult Chinese dishes but chicken and rice isnât one of them. As the website http://thewoksoflife.com/2015/08/hainanese-chicken-rice-%E6%B5%B7%E5%8D%97%E9%B8%A1/
says, it was a luxury to cook rice in broth (as opposed to making soup out of it which would feed more people). These days, thereâs no luxury or anything unusual about doing so; our problems are all First World ones.
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B-bye
