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Mission Chinese Food 8-5-11

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We ate at MCF last night for the first time. Sichuan has been my favorite cuisine the last few years and I really liked the experimental take on Sichuan at MCF. We thought it was excellent and will be going back. Here is what we ate:

Tiger salad: lettuce and herbs wrapped in rice paper with a chili oil and turnip vinegar dressing. At first we were shocked by the presentation, which was unexpected. It looked somewhat similar to spring rolls except fatter. It was really delicious. I loved this dish so much. It was simple but the combination of flavors was innovative and satisfying.

Ma Po tofu: Ma Po Tofu is one of my favorite dishes and I often make it at home. The version here is non-traditional and pretty good. There were some added seasonings that I could not put my finger on. Allspice perhaps? I would say I prefer the traditional version of Ma Po Tofu, but I enjoyed this version and I applaud MCF for experimenting.

Cumin Lamb: Made with fatty lamb belly. Spicy, cuminy, lamby. Delicious.

Kung Pao Pastrami: It is going to be difficult to not order this dish the next time we go back. Bold, smokey, spicy meaty. Immensely satisfying.

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Mission Chinese Food
2234 Mission Street, San Francisco, CA 94110

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  1. Did you like the potatoes in the "pastrami"?

    The Tiger Salad is spring rolls. I'm not sure why they call it that.

    The mapo tofu includes whole black beans, whole cloves, whole black cardamom, whole star anise, and whole dried red chiles, maybe other things as well.

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    1. re: Robert Lauriston

      I did like the potatoes. They lent contrasting texture to the dish. They were especially tasty if you ate them with one or two of the peanuts and a small piece of meat.

      We were saying on the way home that the tiger salad was the most satisfying spring rolls we had ever had.