beard papa - RWC - finally open
- wchane Nov 28, 2006 05:27 AM
just thought i'd let you hounds know.
don't forget to swing by next door for marble slab either!
I ate at the SF location last week, liked the "plain", not enough to go out of my way. Me and a friend couldn't quite get through our half-dozen. I'd rather spend the calorie budget on BBQ.
The cream filling was a tad bit on the runny side when I tried the green tea and vanilla bean versions at RWC. A far cry from the one in Hong Kong, which opened SEVEN years ago when the Beard Papa craze hit in Japan, and everything tasted super freshly made. The cream puff at Satura Cakes is much better.
Perhaps someone in the know can enlighten us, why did it take six to seven years for BP to open in the Bay Area? Japanese chains that are in Taiwan here as I write this, open up within a short time after the ones are established in Japan. I guess trends take forever to reach the US, much like tapioca milk teas. Oddly enough no BP in Taipei, I guess people have moved on to the latest thing.
i'm just going to go out on a limb and say BP is more of a regional/foodie thing then say 'ice cream'
you'll find tapioca tea shops everywhere in taiwan, but only scattered in a few cities/locations in the greater bay area. in fact one of the bigger boba joints (forgot which) is turning zero profit in dublin.
what i don't get is how come the ones here don't taste the same as HK, Japan or Taiwan...and the bigger mystery why can't anyone make a real NYC bagel here?! (the latter really drives me crazy)