HOME > Chowhound > San Francisco Bay Area >
Are you making a specialty food? Tell us about it

SF Dish of the Month (Aug 2013) - Voting

Dave MP Jul 30, 2013 03:27 PM

Hi all,

I'm passing on the nominations this time around since I'm getting to this so late. Sorry about that!

Here are the candidates for SF Dish of the Month August 2013.

Everyone is welcome to vote once by pressing the recommend button for the dish you'd like to choose. You can change your mind up until the deadline.

I included all of the runners-up from last month....but if there's something else you'd like to be on the ballot, you can write it in, and then others can vote using the recommend button. If you write something in, that will be considered your one vote (and if you want to change your vote after that, just post again to say to)

Voting will be open until July 31st at 10 PM PT.

  1. Dave MP Jul 30, 2013 03:28 PM


    1. Dave MP Jul 30, 2013 03:28 PM

      MA PO TOFU

      1. Dave MP Jul 30, 2013 03:28 PM

        HOT DOGS

        1 Reply
        1. re: Dave MP
          Cynsa Jul 31, 2013 07:15 AM


        2. Dave MP Jul 30, 2013 03:28 PM

          CHOW MEIN

          1 Reply
          1. re: Dave MP
            sfpizzalover Jul 30, 2013 04:21 PM

            Second your vote for CHOW MEIN

          2. Dave MP Jul 30, 2013 03:28 PM


            1. Dave MP Jul 30, 2013 03:29 PM


              10 Replies
              1. re: Dave MP
                Melanie Wong Jul 30, 2013 09:07 PM

                Tongue is not a dish.

                1. re: Melanie Wong
                  Glencora Jul 30, 2013 09:18 PM

                  Good point.

                  1. re: Melanie Wong
                    sundeck sue Jul 31, 2013 07:52 AM

                    added one of my favorite tongue dishes below, of which you could find many great examples in the Bay Area--that done, i might still make a case for a DOTM experience, exploring all the dishes in a variety of cuisines that feature tongue.

                    1. re: sundeck sue
                      Melanie Wong Aug 1, 2013 01:02 AM

                      Off the top of my head, the tongue dishes I can recall include: duck tongue tacos, duck tongue tempura, Maggi duck tongues, five-spice duck tongues, barbecued pork tongue, lengua en salsa, Japanese grilled beef tongue, Chinese fried dough pastry called cow tongue, bollito misto, Persian lamb tongue in saffron, corned tongue, headcheese, veal tongue in aspic, pickled tongue, and I'm sure there are others I'm forgetting. There's plenty of material out there to kick off a good topic. Instead of trying to make tongue cuisine fit into Dish of the Month, is there a reason you couldn't just start a discussion thread? Each month there are very few people who actually go out and find new things. Most of the posts are rehashes of previous experiences anyway.

                      1. re: Melanie Wong
                        sundeck sue Aug 1, 2013 07:21 AM

                        A fabulous catalogue.

                        Will do (start a discussion thread), leading off w/ your list!

                    2. re: Melanie Wong
                      Ruth Lafler Jul 31, 2013 04:18 PM

                      Hmmm ... is falafel a "dish"? Are hot dogs a "dish"? For that matter, is hummus a "dish" -- I think of it more as a condiment, i.e. something that's eaten with something else (pita or other type of bread, chips, smeared in a wrap, etc.).

                      I think the line gets pretty blurry sometimes.

                      1. re: Ruth Lafler
                        Melanie Wong Jul 31, 2013 05:18 PM

                        Point taken that the line gets blurry sometimes. But I doubt that you're arguing that "tongue" is a dish. I raised the issue with the first DotM, that Asian fried chicken was not a dish. Mostly I'm trying to avoid kind of selections that the LA board has made, namely "tacos" and "sandwiches", as too generic. But that's just me and I respect others opinions that differ from that.

                        1. re: Melanie Wong
                          hyperbowler Jul 31, 2013 06:34 PM

                          I realize there are other preparations that use falafel and hot dogs, but I inferred those candidates to be types of sandwiches. Asking for clarification couldn't hurt if it gets noticed.

                          1. re: hyperbowler
                            Melanie Wong Jul 31, 2013 10:59 PM

                            Clarification: It was not my intent to strike every sort of sandwich (or taco) from consideration. What I mean by generic are these:

                            SANDWICHES - LA Dish of the Month (July 2013)

                            TACOS - LA Dish of the Month (June 2013)

                            I agree with Mattapoisett in LA in preferring a narrow category covered intensively rather than a broad category where you don't even scratch the surface.

                    3. re: Dave MP
                      sundeck sue Jul 30, 2013 11:11 PM

                      TACOS DE LENGUA

                    4. Dave MP Jul 30, 2013 03:29 PM

                      CAPRESE SALAD

                      1. Dave MP Jul 30, 2013 03:31 PM

                        I do strongly encourage others to write in some more votes, since there are probably some good ideas out there that weren't mentioned last month.

                        Also, if there's anyone who'd like to take over the role of coordinating the Dish of the Month, I'd be very appreciative! Let me know.

                        1. c
                          charliemyboy Jul 30, 2013 04:40 PM


                          I hope there's no rule against sales pitches— it might lively up this thread and generate more interest. Here's mine— if you haven't tasted one of these preparations you have missed something very special. Each country's version is a little different but they are all at least somewhat spicy and intensely flavored, though amok tends to be more subtly flavored and not very spicy. All are delicious. OK, end of sales pitch.

                          These dishes may be more available than you think— often proprietors of SE Asian restaurants are afraid no one will come to their Lao, Cambodian, or Indonesian restaurant because of lack of familiarity with the cuisine so they emphasize Thai in the name and serve Thai dishes as well. Versions of these dishes are available in SF, the East Bay, and the South Bay, including at the following venues—

                          Mok Pa (also spelled Mok Pla) at Lao restaurants—
                          -Vientian Café, Oakland
                          -Dara Thai and Lao Cuisine, Berkeley
                          Neither of these places actually serves it in banana leaf but at Vientian Café it's the real thing. Haven't tried it at Dara.

                          Amok at Cambodian restaurants including Angkor Borei

                          Pepes Ikan at Indonesian restaurants, including—
                          -Jayakarta, Berkeley
                          -Bayleaf, Sunnyvale

                          8 Replies
                          1. re: charliemyboy
                            Dave MP Jul 30, 2013 05:01 PM

                            I'm not going to vote in this discussion, unless there's a tie (in which case I'll break it), but I personally think the sales pitch is totally acceptable. I also like this idea! I love ahmok and would love to find other versions or similar dishes.

                            1. re: Dave MP
                              grayelf Jul 30, 2013 09:18 PM

                              I'm going to do a "tourist" vote for the SE Asian fish dish -- I've loved every version of it I've tried and would value a new thread that rounds up places to get it in SF/Bay Area (here's one I started back in 2011: http://chowhound.chow.com/topics/789508#6662194).

                              Here's a recent ode to the mok pa at Green Papaya deli from charliemyboy: http://chowhound.chow.com/topics/910797

                              The mok pa is very good at Vientian, a little different each time I've tried it, probably because they are not always using the same fish (?).

                            2. re: charliemyboy
                              hyperbowler Jul 30, 2013 05:21 PM

                              Searching on yelp, six places in SF proper have "fish in banana leaf", two Indian, one "fusion," and three Thai. Plus, two places on upper peninsula.

                              1. re: hyperbowler
                                Melanie Wong Jul 31, 2013 05:26 PM

                                My favorite version is at the Thai temple in San Bruno. It's available on festival days typically.

                                And just ran across hor mok on the Thai specialties menu at Thaibodia in Santa Clara.

                                The version of hor mok at Chabaa on Irving in SF is very good, but it's steamed in a claypot, not banana leaf. Does that count? Here's what it looks like.

                                1. re: Melanie Wong
                                  Dave MP Jul 31, 2013 10:02 PM

                                  I think it should count! That looks really good.

                                  1. re: Dave MP
                                    Melanie Wong Jul 31, 2013 10:49 PM

                                    To surface a couple more known examples that I've tried:

                                    Catfish Amok at Chez Sovan in San Jose

                                    Mok pla at That Luang Kitchen in San Pablo

                                    Let's try to discover some unknowns this month.

                                  2. re: Melanie Wong
                                    charliemyboy Aug 1, 2013 09:38 AM

                                    I can see there are many more variations on this theme than I realized! I wasn't intending to exclude versions not prepared in banana leaf, as indicated by my listing sources like Vientian Café where they don't use the leaf but make a righteous version. The banana leaf can make a difference in flavor, particularly in grilled versions like Pepes Ikan.

                                    1. re: charliemyboy
                                      Melanie Wong Aug 1, 2013 12:36 PM

                                      I'll mention that the version in San Bruno is made with salmon. Very pretty color.

                              2. t
                                tranewreck Jul 30, 2013 09:03 PM


                                4 Replies
                                1. re: tranewreck
                                  Melanie Wong Jul 30, 2013 09:08 PM

                                  Tripe is not a dish. Did you have a specific preparation in mind, e.g., menudo?

                                  Edited to add: Here's a list of trip dishes,
                                  Andouille — French poached and smoked cold tripe sausage
                                  Andouillette — French grilling sausage including pork or beef tripe
                                  Butifarra — Catalonian sausage
                                  Chakna — Indian spicy stew of goat tripe and other animal parts favoured by Muslims in Hyderabad
                                  Dobrada — Portuguese tripe dish usually served with white butterbeans and chouriço
                                  Flaczki — Polish soup, with marjoram
                                  Fuqi feipian A spicy Chinese cold-cut dish made from varius beef offals, nowadays mainly different types of tripe and tongue.
                                  Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep.
                                  İşkembe çorbası — Turkish tripe soup with garlic, lemon and spices
                                  Kare-kare — Filipino oxtail-peanut stew which may include tripe
                                  Lampredotto — Florentine abomasum-tripe dish, often eaten in sandwiches with green sauce and hot sauce.
                                  Menudo — Mexican beef tripe stew
                                  Mondongo — Latin American and Caribbean tripe, vegetable and herb soup
                                  Pacal or Pacalpörkölt — Hungarian spicy meal made of tripe, similar to pörkölt
                                  Pancitas — Mexican stew similar to Menudo but made with sheep stomach
                                  Patsás (Greek πατσάς) — Greek hangover fix, similar to Turkish İşkembe
                                  Philadelphia Pepper Pot Soup — American (Pennsylvania) tripe soup with peppercorns
                                  Phở — Vietnamese soup
                                  Tripas à moda do Porto — tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto.
                                  Tripe and Drisheen — in Cork, Ireland
                                  Tripoux — French sheep tripe dish
                                  Tsitsarong bulaklak — Filipino cruncy fried tripe (lit. "flower" crackling
                                  )Yakiniku and Horumonyaki — Japanese chargrilled, bite-sized offal.
                                  Shkembe (Shkembe Chorba) — is a kind of tripe soup, prepared in Bulgaria, Romania, Republic of Macedonia and Turkey — a good hangover remedy.

                                  1. re: Melanie Wong
                                    hankstramm Jul 31, 2013 09:32 PM

                                    I love the recipe for tripe in the A16 cookbook. Can't remember what it's called. I haven't made it in years and I took the book out of the SFPL.

                                    1. re: hankstramm
                                      Melanie Wong Jul 31, 2013 09:58 PM

                                      Trippa alla Napoletana, and here's your old post with a link to the recipe.

                                      1. re: Melanie Wong
                                        hankstramm Aug 2, 2013 11:59 AM

                                        Thanks Melanie :)

                                        Totally forgot about the old post. I've got to make it again sometime soon.

                                2. p
                                  pauliface Jul 31, 2013 09:26 AM

                                  Rats, I've been waiting to nominate Shrimp with Lobster Sauce.

                                  1. f
                                    frontzNskrontz Jul 31, 2013 08:52 PM

                                    the roasted potatoes with rarebit pork and onions at 20 spot.
                                    i have eaten this three times in july, and i am pretty sure i will surpass that in august.

                                    1. Dave MP Jul 31, 2013 10:14 PM

                                      And the winner is Southeast Asian Fish in Banana Leaf.

                                      Here's the discussion: http://chowhound.chow.com/topics/911479

                                      Looking forward to this one!

                                      1 Reply
                                      1. re: Dave MP
                                        pilinut Jul 31, 2013 11:07 PM

                                        I'm an hour late, but I was going to vote for the fish in banana leaf, too. I love otak otak and hor mok.

                                      Show Hidden Posts