Tai Wu in Daly City?

[Melanie Wong]

Any updates on Tai Wu in Daly City?

An email from a shy lurker confirms that Andy Wei, former executive chef at Harbor Village in SF, is in the kitchen. Also a rec for "...fantastic were the golden mushroom
wrapped beef (almost like a bacon cut), and a XO sauce stir fried ox tongue
(very out of box, but insanely good)."

Last month's Tai Wu rumors -
http://www.chowhound.com/topics/show/...

Tai Wu
[phone]
950 King Plz Ste 100
Daly City, CA 94015

[Michael Rodriguez]

Where did you find this book? Amazon doesn't list it, at least as far as I could see. Thanks.

[Melanie Wong]

Michael, I've seen it on display and sale in a few Chinese restaurants. Jook 'n Fun on Irving St. in Sf for one.

[K K]

You can order this book online:

http://us.yesasia.com/en/PrdDept.aspx...

$20.53 + shipping

Edit: Andy is no longer at Tai Wu. He left so that he could own and run his own place.

[Gary Soup]

Hey Michael, I just noticed this question. I got the book at EastWind Books and Arts (1435 Stockton Street, near Columbus). You can get a 10 percent disount if you are a member of CHSA or the Chinese Culture Center.

[Gary Soup]

Alice at Red Blossom mentioned today that Tai Wu is doing a great roast suckling pig with crispy skin, so I guess she's been there. Andy Wai's name came up because I had just picked up his new cook book, Chef Andy's Secret Kitchen and was joking about the "secret" referring to his location at any given time nowadays.

(It's a bautifully printed book published in HK, but somewhat frustrating because though all the recipes are bilingual, Wai's expostulations on the art are all in Chinese only, including a section headed "Shopping Fun at the Ferry Plaza Farmer's Market.")

[Melanie Wong]

Here's my post on the suckling pig with a photo.

http://www.chowhound.com/topics/show/...