I live in Redwood City & would love to join in. I’ve never tried this type of cuisine before & it sounds exciting. I also don’t mind heading to the farmers market at San Mateo College to look for good mushrooms-I just don’t know which varieties to buy. Any day of the week is fine with me.
We don’t either, until the chef names the mushrooms. Don’t know why its taking a long time for the chef to write up the menu. I guess running an eatery is busy!
I was told by one of us that the chef was quite immersed in watching World Cup. I talked to him on the phone Of all the obstacles between us and a banquet, I would have never thought World Cup would be it. I guess I have to show up and demand him to write me a menu on the spot.
Here’s the menu. More info in English about the dishes here.
Please RSVP to the banquet by going here. Thanks.
After last year’s great Yunnan multicourse banquet, I finally made it back to Chef Z for a small meal this weekend.
Looks like the chef had an updated menu. I asked him what new Yunnan dish he had on the menu and he immediately pointed to the Stir Fried Shredded Pork with Pickled Cabbage,
which is exactly what I ordered after studying the menu some more. It was a good dish. Savory strips of pork intermingled with loads of tart pickled cabbage, mild chiles, red chiles, green sweet pepper, etc. The balance of flavor was just right. My wife, who was nursing a sore throat originally didn’t plan to eat anything spicy that day, couldn’t resist and approved. Previously I kept telling her the chef got skills and she was skeptical. I think this dish converted her.
I happily ate the leftover for lunch the next day.
Since the kids couldn’t eat spicy, I asked the chef what chicken dish he could whip up that’s not spicy. He said he just made a batch of ginger scallion chicken. I got half of it. Good yellow feather chicken cooked with aromatics with fragrant green onion on top. I didn’t care for the dip on the side, but happily eat the chicken on its own.