'Amber Lee's Chinatown': SF native's cultural bridge to her favorite dishes. A web preview of tomorrow's segment 1 for AAPIHeritageMonth. Tune in Friday at 10PM. Series runs through the month of May.
to show us the food she grew up with. She lets us in on some of her favorite spots and dishes.
Amber Lee with her Auntie Lily and the owner of Mow Lee Shing Kee & Co., who is holding Chinese bacon. This is at a 167-year-old business in San Francisco Chinatown. April 13, 2023., at 649 Jackson Street, to show us how some of her personal dim sum favorites are made. Amber says she likes the no-frills approach at Great Eastern, a restaurant that offers a variety of delicious food. Dim sum is more fun when you're with a large group, she says. That way, you can taste more items. Tam says Great Eastern's specialty is traditional old-fashioned dim sum. She says the freshness of their food is something they're really proud of. "It's a big deal. We don't use frozen," Tam says.
Tam says the restaurant has been open since 1986. Many of its workers have been with the restaurant for decades. Chan is seen pictured with former President Obama. He once made a surprise visit and bought take out. "My parents would regularly buy sui op, which means roast duck, cha situ, or barbecue port, and siu yuk – roast pork – for our family meals," Amber says.
Amber says she's eaten their roast duck and the roast and barbecue pork. She says they are as delicious as they look. "All items I ate as a child and still enjoy as an adult." The Cheung brothers took over the business from their father and made it their own, adding "Go Duck Yourself" to the Hing Lung Co. name. That was something that set them apart from other businesses that share the same name, but are not affiliated. Amber Lee with Simon and Eric Cheung the brother co-owners of Hing Lung Company, a Chinese takeout restaurant at 1261 Stockton Street.
"Chinese tamales," something Amber Lee remembers her grandmother making growing up. This is the House of Dim Sum version of salted pork & egg sticky rice. The shop attracts customers from all over the Bay Area. Concord residents Madelyn and Rusty Punsalang say they like the food here; the buns and the egg custard.Janet Stickmon, of Richmond, says she picks up things that are quick and easy and that she gets good service.
Hot tea to drink with food is a Chinese custom to help with digestion. A visit to this restaurant would not be complete without an order or two of a house specialty – the baked pork buns. According to owner Lien Lee, the business opened in 1856 – 167 years ago. She's the sixth generation in her family to run the shop. In Cantonese, one of the workers says the meats are marinated in soy sauce and wine for four days and then oven dried for two days.
One woman says she's been coming to the store for 38 years. On this particular day, she says she's buying for a classmate in New York City. Back at Lai Hong Lounge, Amber meets with the creator of the restaurant's many innovative dishes, Zhou Ming – Tiffany and Leon's father. The fried green tea ball is an example of his creations. It's his take on the traditional sesame ball.
"It's about how you take those ingredients and make something new and different with it," he says. "We use similar ingredients for a lot of different things, but we cook them differently to allow us to have that variety." "This is the roast pork, the whole piece," Amber's mother, Vivienne Lee says as she flips through a family photo album in the banquet hall ofOver photos of Amber's parents and grandparents, they reminisce about her red egg and ginger party – a Chinese customary celebration that marks turning one-month old. Amber Lee and her mom look through family photo albums. Far East Seafood Restaurant. San Francisco Chinatown, April 17.
Far East Cafe's large space makes it ideal for celebratory events such as annual spring banquets that bring out hundreds of people for special occasions.AA Bakery worker shows a spongy cheesecake. San Francisco Chinatown. April 17, 2023.at 1068 Stockton Street has been in the business for decades. It offers a wide variety of fruit-filled cakes and other baked goods – something for various types of celebrations.
Henry Chan is the bakery's owner and cake decorator. He says it takes three mangoes to make one cake. He says his baked goods are light and less sweet than the ones made in American bakeries.
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