Mission Chinese Food in the Mission District of San Francisco is a destination on its own and well worth the drive and wait to get in.
A young, charismatic and very talented Chef Danny Bowien is creating magic with his eclectic Chinese ever-changing menu in a fun, youthful and chic-divey atmosphere. The owners of the restaurant have re-created the “pop-up” establishment by renting space at the already existing Lung Shan Restaurant.
Utilizing fresh and local ingredients whenever he can, the large entrees are affordably priced at around $10 and 75 cents from every dish served goes straight to the San Francisco Food Bank.
At last check they had raised $105,877 – gulp! With casual friendly service and dishes like cold Savory Egg Custard composed of sea urchin, scallop, winter melon and citron and a thrilling dish called Thrice Cooked Bacon, it will knock your socks, slippers or boots off!
My favorite is the giant veal chop slowly cooked for hours on a spit served with a mouthwatering sauce and a fork and knife jammed right on the top. Drooling yet? To visit and enjoy your own epicurean adventure visit www.missionchinesefood.com.