Edible Selby by Tod Selby

m i ss i o n C h i n e s e f o o d In 2010, Danny Bowien and Anthony Myint were looking for a way to start a Chinese restaurant but didn’t have the capital to set up their own place.

The genius solution they came up with was to start Mission Chinese Food inside of another Chinese restaurant, Lung Shan, on Mission Street. Danny grew up in Oklahoma City, where he loved to eat “buffet-style Americanized Chinese” and barbecue. Danny and Anthony had never cooked Chinese food before opening their restaurant and “never had true ties to tackling authenticity.” To them “it’s all about honoring the original idea or concept and then making it our own.”

With that in mind they have developed their own style of unique dishes that meld American Chinese food with California cuisine and touches of Oklahoma barbecue, like white bread and Coca-Cola sauce.

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s t. j o h n a n d r o c h e l l e c a n t e e n Fergus and Margot Henderson are famous for being champions of nose to tail eating, but to me they are best known for teaching me about lunch.

Fergus told me about “elevenses,� which is like afternoon tea but you eat it at 11 in the morning. If you stop by St. John at 11 a.m., you can join Fergus for a seedcake and a glass of Madeira. He also pointed out that if you get tipsy and pig out at dinner, you are for sure going to pass out. But if you do that at lunchtime, who knows where the rest of your day is going to go.

Margot has her own unique style of simple, flavorful food that she prepares at her lunch-only restaurant, Rochelle Canteen. I love the matter-of-fact way she cooks and plates her dishes.

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