After all the times I've been to San Wang, It seems impossible to not have a photo of the restaurant itself, but there you have it, no photo. Until one is shot, the kim chee will have to do. For me, the two will forever be linked, because I have never sat down at San Wang without the waiter placing a bowl of it on the table in front of me. I love this fermented, spicy cabbage, and am pleased to receive it, but still have not figured out a link between this Korean condiment and a Chinese restaurant. I'm certain there's a good story there.
After years ordering the Walnut Prawns, I have never tired of it, perhaps because the walnuts are always sugar glazed to order and they give off a fragrant, nutty aroma when they are still hot. Or perhaps it's because I just love the fried, shoe string, potato basket it has been served in. Wait just a minute, what happened to the potato basket? When I inquired, the waiter told me I just needed to specify that I wanted it the next time. A slip up like that could keep me from returning. Since when does one have to specifically ask for an integral part of well known recipe? I know times are lean, but this was like ordering a "taco" sans the tortilla. If the battered fried prawns weren't so beautifully cooked and tasted less divine, I may just take this off my list of items to order. Since another of my favorite dishes, a plump, fried oyster extravaganza, covered in a complex sauce, that was filled with julienned vegetables is no longer available, my list is short enough. Okay, I'll ask for the potato basket next time. The trauma of not finding one on my plate during this order will keep it ever fresh in my memory.
Needing a replacement for the fried oysters, I perused the seafood section of the menu and found "Dry Fried Squid". It was quite good, battered and mixed with mushrooms, red peppers, green onions and lots of garlic. I had no expectations about it, so these turned out to be a very satisfying surprise. Sometimes you just have to try something new without giving the waiter the 3rd degree about how it is made, unless you have some type of food allergy.
Mu Shu Shrimp was new to me. Mu shu is on just about every Chinese menu in the city, but always in the form of pork and sometimes chicken. This combination was every bit as good as pork. There were shredded green onions and hoisin sauce to spread on the pancakes. My idea is to use up the entire amount of hoisin sauce on all the pancakes. It's sweet/savory taste really adds to the experience of eating mu shu.
San Wang is known for its hand made noodles. If you've ever seen a video on noodle making, you know how labor intensive it happens to be. I have to really admire the fact that this San Wang Soup Noodles was only selling for $6.95. It made for an extremely filling one dish meal.
San Wang Menu from allmenus.com
| 1680 Post St (in Japan Town) San Francisco CA 94115 (415) 921-1453 |
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