Daughter Thai: Celebrating Thai Cuisine

Daughter Thai opened up about four months ago in Montclair Village in Oakland. I dined there once in December shortly after they opened and was pleasantly surprised by the space, the food, and the ambience. I found it to be a typical Montclair crowd, which is family friendly. I’ve been wanting to go back ever since and yesterday was the perfect evening to go as the restaurant was celebrating the Thai New Year.

Daughter Thai was decorated with multi colored pennant flags on the inside and outside of the restaurant. They also had carnival games, music, and dancing. Even the staff was festive wearing costumes and makeup in celebration of the New Year.  

Before we ordered, one of the staff came by with a tray of fried grasshoppers and fried worms, a Thai street food. At first I passed thinking to myself, “I have to pay to eat grasshoppers and worms? Shouldn’t someone pay me?”  
After second thought, I called her back. This is an exotic specialty and an opportunity. I bought the grasshoppers. My friend wasn’t brave enough to try, so I ate all three. I’m not sure how to describe them. They were just crunchy and didn’t really go down easily. It was sort of like eating a pumpkin seed shell. I’m glad I tried it as it will be an unforgettable experience.  
One of the dishes we ordered was the Southern Fish Curry or “Gang Thai Pla.” It is described as a pickled fish stew in tumeric, lemongrass, and exotic herbs with squash, eggplant, and green beans served with crispy pork belly and vermicelli noodles. When I ordered it, the waiter seemed to discourage ordering it by disclosing that this was a very authentic Thai dish that is very spicy and very fishy. We like authentic, spicy, and fishy, so we went with it.  It ended up that my friend liked it and I didn’t. She did prefer eating the stew with rice instead of the noodles that came with it. It had a funk to it and the fermentation was too pungent for my taste.
We also ordered the Chef’s Secret Menu which was Thai Herbed Chicken & Rice or “Khao Mok Gai.” It is something that is not always on their menu. It includes herbed chicken with fragrant yellow rice, potato stuffed roti, and bone broth. This was a perfect dish for my friend and I to share. I thought it was delicious and a great combination platter.  
I also have some recommendations from my first visit to Daughter Thai. I enjoyed the Tom Kha, which is coconut soup with mushrooms, tomato, cabbage, galangal, kaffir lime leaves, lemongrass, cilantro, and green onions. It had an excellent balance of flavors. 
The Ahi Scoops are pan seared sesame crusted Ahi tuna, cucumber, seaweed salad, crispy yam, dill, lemongrass, and chili lime. This is not a Thai dish to me, but it is one you want to make sure you order.
Although I have not eaten everything from the Daughter Thai menu, I already have a favorite. The crab fried rice is bomb. It’s got Dungeness crab meat, twice cooked rice, cage free egg, onion, tomato, and cilantro. It’s a simple dish that I could eat all the time.
If you enjoy Thai food, make your way to Daughter Thai in Montclair Village. They have some of the best and authentic Thai food in the Bay Area.  Happy Thai New Year!

New Pub on the Block: Aisle 5

Aisle 5 is a newly opened pub located in Oakland’s Grand/Lakeshore District. They serve twenty craft beers on tap and have a food menu focused on cooking from a wood fired oven and grill. Aisle 5 is Tina Wadhwa’s first business venture and she is likely the first East Indian woman to open up a pub in the area.  
I stopped by a couple weeks after they opened and had some trouble navigating through the business. The way things work is that you order at the counter, get a number, claim a seat, and your food comes to you. This might work well in a food court, but for me it didn’t at Aisle 5. My friend and I ordered drinks first. I got a refreshing local cider from Healdsburg and my friend had a glass of wine. We sat down and took a menu with us. When we decided on what to eat, I had to get back in line at the counter to order and it was five or six people deep. I can say it was partly my fault since I didn’t know what I wanted to eat from the start and wasn’t prepared for the “food court system.”

Nonetheless, our food came and I was happy. Chef Mark Scott is behind the pub menu. The first item that arrived by number was the chimichurri shrimp and it was wonderful. It was grilled to perfection and included a tomato and cucumber salad that was a nice companion piece. It was my favorite dish of the evening.

We also shared the smoking duo which is both chicken wings and baby back ribs. You get to select the sauces for both meats. I went with buffalo wings and habanero baby back ribs. The chicken wings fell flat for me because it was not crispy leaving a very soft rubbery skin. The ribs however was a redemption as they were cooked well and packed a lot of flavor. I really enjoyed the apple jicama slaw. If that is a definition of slaw, this would be my favorite preparation. At one point, Chef Mark stopped by to say hello, so I took the opportunity to inquire about the slaw. He revealed that he added a little honey to sweeten this side dish. 


With Boot and Shoe Service next door and The Star on Grand across the street, I was a bit wary about ordering pizza from Aisle 5. But they had the wood fired oven and an extensive pizza menu, So I wanted to give it a try. I got the smoked sausage and mushroom pizza. Sure the toppings were good, but I was pleasantly surprised by the flavor of the pizza crust. I even ate some of my friend’s leftover pizza crust (she is watching her carbs). I wouldn’t say that the pizza is better than Boot & Shoe Service, but it is an excellent alternative in the neighborhood.


I’m really hoping that Aisle 5 considers the feedback and hire some excellent wait staff to pull everything together. They’ve got a lot going for it- great food and drinks, perfect location, and a nice space.  
*Disclosure- this meal was comped, but writer has made every effort to remain objective.

Goodnight Hawker Fare Oakland

The East Bay community is saying goodbye to Hawker Fare in Uptown Oakland, which closed its doors last night after almost six years. Hawker Fare is Chef James Syhabout’s Southeast Asian street food focused restaurant. I was able to dine at Hawker Fare on one of its final nights last week with a friend and her daughter.

One of the favorite dishes of the evening was the fried chicken. Similar to Japanese chicken karaage, these crispy nuggets of chicken thighs were well marinated, breaded, and deep fried to a golden perfection. It was served with a chili jam and went especially well with sticky rice. It was a hit for my friend’s daughter as well.

In the last several years I have been obsessed with the Laotian dish, Nam Khao, fried rice ball salad. I have been in search of the best fried rice ball salad in Oakland. I just love the mix of savory, tart, and spicy flavors and then the awesome crunch you get with this dish. Unfortunately, the fried rice ball salad at Hawker Fare fell flat for me. One huge factor was likely that it didn’t include pork meat. I also felt that the texture was chunkier than I have had at other neighborhood Laotian restaurants.

Similar to how I must order fried rice ball salad, my friend must order the Laotian style papaya salad. Some might call it umami and others might call it funky because of the flavors of fermented fish and crab that are very prominent. In general, this dish was fine, but my friend thought it was too saucy.

We also shared the mussels steamed in coconut milk. The fresh mussels from Washington are cooked in a coconut broth made with unique spices including fresh galangal, Makrut lime leaves, lemongrass, and fish sauce. The broth was so good, I envision dreams about it.

We ended the evening with condensed milk soft serve. I’m really gonna miss their soft serve machine. It was always a refreshing way to end a meal here.

The closing of Hawker Fare is sad for me, but likely bittersweet for Chef Syhabout. I still remember how cool it was that he opened up the restaurant in the exact location of the Thai restaurant his mother once opened. The saving grace is that there still remains a Hawker Fare, but you’ll have to cross the Bay Bridge to get there. He opened up a second Hawker Fare in San Francisco about two years ago.  

Celebrating a Year in Oakland: La Parisienne

La Parisienne is a cute, bright French bakery located on Grand Avenue in Oakland. It celebrated a one-year anniversary this weekend. 

When you walk into La Parisienne, you are confronted with a display of artful desserts. When you follow the window display down the side, you will find many other French baked goods. Part patisserie and part boulangerie, the founders and chef comes directly from Paris, France.
The first visit I made to La Parisienne was shortly after they opened. I had coffee and was introduced to chouquettes. Chouquettes are made from light pastry dough and topped with pearl sugar. The sugar doesn’t melt and stays in form. When you bite into a chouquette, you start out with a little crunch and then the texture becomes slightly soft, airy, and eggy where it is hollow inside. These are bite sized deliciousness.

I have tried three types of croissants at La Parisienne – regular, chocolate, and almond. I found the almond croissant to be quite special. I usually get them warm because they make small batches and sell out fairly quickly.  
Today I picked up one of the beautiful individual desserts to bring to visit my sister. She enjoys fruit, so I selected the berry tart. I had a bite and thought the custard filling was deliciously creamy and light.  
I am happy that La Parisienne is celebrating a successful year. With prices a bit higher, I wasn’t sure it could stay afloat. It’s not a place I would frequent all the time, but I like to support the small businesses in Oakland. There are plenty more variety of desserts to try.

Teni East Kitchen: Fresh California Burmese

Teni East Kitchen is a newish Burmese restaurant located in North Oakland that opened this past May.  With a focus on Burmese, it has a California twist.  I had my first lunch here in October and went back for dinner in November. It can be fun to be one of the first to discover a new restaurant, but I also think that there is great benefit to give a restaurant some time to work out any recipes or kinks.  
During my two visits, I sampled a good variety of the menu and want to highlight my favorites. The pea shoot salad was quite extraordinary. I loved the use of fresh raw pea shoots with peanuts, shallots, chickpeas, garlic, lime, and fish sauce. The fresh ingredients plus the variation of textures made this an absolute winner.  


I enjoyed the roti with curry dip. It is very similar to Malaysian roti which incorporates fluffy layers that soak up the spiced sauce.


The cumin pork belly had a pleasantly surprising preparation. The pork belly is sliced thin and wok tossed with fresh basil, shallots, and spices. It had an abundance of flavor.


The restaurant serves a coconut rice which is really tasty and goes well with the entrees I had. The rice is soft and fluffy, but has a hint of creaminess. If you aren’t opposed to coconut, I highly recommend it.


My favorite dish at Teni East Kitchen is the crispy spicy catfish with tamarind and dried shrimp relish. This is the one dish responsible for my return visit and future visits. With the catfish perfectly battered and deep fried and spiced, I just can’t get enough of this dish.  


All you need is to save a little room for dessert at the end your meal. The only offering is ice cream and your flavor choices are ube (purple yam), buko (young coconut), pistachio, coffee, and chocolate.  


Overall, I would consider Teni East Kitchen as one of my new favorite spots. The restaurant space is very warm and inviting and the food is excellent. It’s a place I can dine at for a casual weekday dinner or a celebratory dinner. I might even order the catfish as “take out.”  

Follow me on Instagram @510foodie to see what I’m eating next.

An Evening with the People’s Kitchen Collective

Last weekend, Chef Marcus Samuelsson was promoting his new cookbook The Red Rooster Cookbook and participated in events around the Bay Area. On one evening, he collaborated with the People’s Kitchen Collective to provide an unforgettable dining experience.

“This is a meal from Harlem to Oakland. Of Red Roosters and Black Panthers. This is a story of the pots pans, spices herbs, hands and recipe that give us home. These are recipes for comfort. This is a meal to bring our people together in celebration of resilience and diaspora. These are dishes that keep our communities and our histories alive.”  -People’s Kitchen Collective

Based in Oakland, the People’s Kitchen Collective is a group of passionate people that come together to cook delicious meals and gathers their community together to share it. On this evening at Alena Studios in West Oakland, fifty people including myself gathered for a family style meal inspired by Chef Marcus’ Red Rooster Cookbook.

We wined and dined and at the same time we connected to our neighbors.  We met everyone that contributed to the meal including the farmer who provided produce to make the food, the artist that made the pottery that held the fruit that would be broken, and the chefs that spent days creating the meal.

Yucca Fries with Green Chili Salsa

Teff Biscuits with Chicken Liver Butter

Killer Collards

Creamy Coconut Grits

Black Eyed Peas

Panch Phoran Carrot Pickle

Doro Wat

Breaking Night

Spiced Almond Rum Cake

There was something very special about the evening. Chef Marcus was there, but that wasn’t it.  The food was one of the most delicious meals I have ever eaten, but it was more than that.  I felt like part of a community.  I felt heart and soul in every minute of the evening.  It was a movement.  It is the People’s Kitchen Collective.

Dashe Cellars: Urban Winery

Where there is good food, there is good wine. I can honestly say that about Oakland, a City that doesn’t get enough recognition for its urban wineries. Our perfectly moderate temperature in Oakland doesn’t allow for the growing of grapes here, but grapes can be harvested from some of the best vineyards within 100 miles distance and then transported here to produce some fine wine.  

One of the oldest winemakers in Oakland and my favorite is Dashe Cellars, which is celebrating 20 years. A good friend of mine and a long time supporter of Dashe introduced me to their single vineyard wines about ten years ago. Dashe specializes in Zinfandels.
The owners, Michael and Anne Dashe started their winemaking venture in 2006 with the production of a Dry Creek Zinfandel and has carried on a successful Oakland business to be proud of.  
I was lucky enough to be a plus one to attend the 20 year anniversary party at the Dashe Cellars in Jack London Square last weekend, an evening of food and wine. The highlights were drinking wine, meeting many of the Dashe team members, drinking wine, eating BBQ, and drinking wine.

Me and a Jeroboam aka Double Magnum


Here are some photo highlights:

My favorite wine of the evening was the Dashe Cellars’ 2007 Zinfandel Florence Vineyard from Dry Creek Valley. It had intense fruity flavors and was very smooth. It’s hard to believe the first grapes planted on this vineyard by Jack Florence was in 2002.

I counted at least a dozen wineries in Oakland. The City of Oakland offers an urban wine trail map to visit many of them. Enjoy!