Northern California Region January2024 Northern California Region SUMMER 2024
Bin & Andrew worked together at Timbuk2, the kickass messenger bag & accessories company. Bin found the only other Asian guy at Timbuk2 & asked Andrew if he wanted to play ping pong. After playing ping pong for an hour, we realized that we had the same upbringing despite our geographic & cultural differences: Bin, the small-town country boy from Texas, & Andrew, the nerd from New Jersey/California.
Needless to say, we became great friends & bonded over lunch runs to the local boba shop in the Mission…we just knew we wanted the world to try our boba milk tea & break cultural barriers. We also wanted to change the way people thought of boba & tea.
As we picked up momentum & developed a stronger point of view (e.g. highquality ingredients, customer service, in-house production), we started seeing that our values transcended bubble tea. From our GOOD magazine column, people were emailing us about starting a business or even Chinese-Taiwanese politics. Some just wanted to be a part of something different. The love & support swelled up so much that we finally decided to open a store in the summer of 2013. We always said we’d start a company together one day… we just didn’t think it was a boba business!
& that's where we are today. We want to fundamentally change the way people view boba, tea, & perhaps, food.
We hope you join us on our journey!
BOBAGUYS
Classic Milk Tea
Our Boba Guys Blend No. 1 from Tea People w/ oat milk. The staple of boba milk tea. Contains caffeine & dairy free. 25% Sweet
Jasmine Milk Tea
Our Jasmine Green from Tea People w/ oat milk. Floral & silky. Contains caffeine & dairy free. 50% Sweet
Mango Jasmine Tea
Bright, vibrant, & refreshing. Our housemade mango puree paired w/ floral jasmine tea Contains caffeine & dairy free. 75% Sweet
Hibiscus Berry
A tart & fruity drink fused with strawberry, mint & hibiscus tea Dairy free. 75% Sweet
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Korean Bobcha is bringing a taste of authenticity to the streets of San Francisco. Translate Korean Bobcha, and you get Korean Food Truck. Can't get more real than that. But this isn't your regular old Korean food truck. No, Korean Bobcha sticks to tradition by serving up a bevy of traditional eats, but also brings a distinctive California style to cater to the ever popular fusion food truck trend. Translation? These eats are on a whole new level of delicious. Sure, you'll find the classic bibimbop on the menu, made customizable with the addition of sweet and sour Bulgogi beef or chicken. But Korean Bobcha's all about reinvention of familiar forms, stuffing bulgogi meats into burritos, on loaded tots, even on tacos. Oh, and they've also got their very own version of KFC fried chicken with boneless nuggets smothered in their house made sweet and spicy sauce. If that doesn't get your mouth watering, we don't know what will. So why wait? Find Korean Bobcha on the streets in the Bay Area to get your sweet and sour satisfaction. Trust us. It really is that good.
BOBCHA
BOBCHA MENU
Katsu Bowls - $15
rice, chicken tender katsu, cheese katsu, spring mix, pickled radish, sauce
Healthy Bowls - $15
choice of protein, rice, seasonal veggies, pickled radish, fried egg, sauce
Bobcha Burrito - $15
choice of protein, crispy tater tots, cheese, sour cream, pico-de-gallo, spring mix, sauce
Bobcha KFC - $20
double fried chicken w/ Bobcha signature sauce
Bobcha Tots - $20
crispy tater tots, cheese, bulgolgi beef, pico-de-glalo, green onion, sauces Scan Here to Participate in our Feedback Survey
Nestled in the vibrant culinary landscape of the Bay Area, Burma Bay emerges as a beacon of authentic Burmese cuisine, crafted with love and expertise by its three passionate owners: Yongming Yang, Ah Chow Law, and Oscar Aung. With a combined experience of over 20 years in the restaurant industry, these three partners embarked on a journey that began in the kitchens of Malaysia. After honing their skills and mastering the art of Burmese cooking during their tenure in Malaysia, they ventured to the United States, where they continued to refine their craft in various culinary establishments. Fueled by their shared love for cooking and a desire to share the flavors of their homeland with friends, family, and customers, they set out to create Burma Bay. Since opening its doors in 2017, Burma Bay has become a beloved place for food enthusiasts seeking an authentic taste of Burma, where every dish is a testament to the owners' dedication, passion, and unwavering commitment to serving delicious cuisine.
#BURMABAYCAFE
BURMA BOWLS - $14.00
choice of entrée, choice of base & side tea leaf salad
ENTRÉE
basil chili beef
marinated beef tossed w/ dried red chili flakes, thai chilies, jalapenos, onions & spices
minted jalapeno chicken
minced chicken w/ sambal chili sauce, mint leaves, garlic, ginger, jalapeños, cilantro, soy sauce, & spices
pumpkin tofu veggie curry (ve) pumpkin, coconut milk, evaporated milk, curry powder, broccoli, carrots, onions, ginger, & garlic
BASE jasmine rice (ve) coconut rice (ve) garlic noodle (v)
ADD-ONS:
tea leaf salad w/ peanuts (ve) - $3
burmese tea leaves, fried garlic, yellow beans, peanuts, seeds, tomatoes, jalapenos & greens
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Food is a natural obsession in Malaysia. Everything revolves around great food in this multicultural nation. Malaysian cuisine mirrors the country’s rich culture, history, and the unique lifestyle of its people. This food culture is passed down through generations, embracing classic methods of cooking, preparation, and presentation. Malaysian culinary traditions reflect the diverse cultural beliefs and values of its people. The extensive range of local dishes reflects this cultural melting pot, creating a distinct Malaysian identity. Malaysian palates are known for balancing a variety of tastes and flavors: spicy, mild, sweet, sour, and creamy, representing different racial communities. Appreciating Malaysian food doesn’t require being an adventurous traveler or food enthusiast – there’s something for everyone to enjoy.
Curry Leaves Bistro, owned and operated by Chef Jai and his wife Vicky, embodies this culinary tradition. Jai’s cooking knowledge comes from his mother, grandmothers, aunts, and friends. Growing up in Penang, Malaysia, he was exposed to a plethora of foods, from home-cooked meals to the endless choices of street food for every cultural and religious occasion.
We offer a variety of gluten-free, peanut-free, vegetarian, and vegan options. Our vegetarian/vegan food is prepared separately in a dedicated fryer. Our spice blends and pastes are all house-crafted and freshly made; we do not use any added MSG in our cooking. Reflecting our respect for cultural and religious diversity, Curry Leaves Bistro serves no beef or pork, using only Halal meat and ingredients.
Curry Leaves Bistro invites you to experience the unique and authentic taste of Malaysian cuisine, prepared with fresh, locally-sourced seasonal produce. No frills –just honest, authentic good food
ENTREES
Nasi Lemak Chicken - $15.00
Malaysia’s national dish - coconut milk rice, sambal w/ anchovies, cucumber, hard-boiled egg & chicken coconut curry rendang
Nasi Lemak (ve) - $15.00
Malaysia’s national dish - coconut milk rice, vegan sambal, sliced cucumber, tofu, & jackfruit w/ potato coconut curry rendang
Chicken Mee Goreng - $12.00
Malaysian-style fried noodles, chicken, vegetables & egg topped w/ golden fried shallots & shredded lettuce
Tofu Mee Goreng (ve) - $12.00
Malaysian-style fried noodles, tofu & vegetables topped w/ golden fried shallots & shredded lettuce
ADD-ONS
Gado-Gado Salad (ve) - $7.00
Malaysian salad of blanched vegetables, boiled potato, fried tofu & tempeh served w/ peanut sauce add egg - $1.00
Banh Mi & Bowl is a minority & women-led restaurant concept by Vivian Tran. As a Vietnamese native, she is eager to share the humble eats she grew up w/ & hope that as many people as possible enjoy her labor of love.
Banh Mi & Bowl offers the highest quality Banh Mi (Vietnamese Sandwich) consisting of fresh baked French baguettes, smallbatch cooked meats, fresh vegetables, & seasonings. In addition to a wide selection of Banh Mi, they also offer delectable BuildYour-Own bowls that start w/ rice, noodle, or salad & finish w/ as many toppings as you like.
It’s fresh, healthy, & delicious!
BANH MI SANDWICH -
$12.00
w/ mayonnaise, house sauce, pickled veggies, cilantro & cucumber
char siu chicken sandwich
5-spice grilled pork sandwich
garlic shrimp sandwich
miso tofu sandwich (ve)
ROLLS - $7.00
shrimp spring roll (2 pcs)
tofu spring roll (ve) (2 pcs)
Scan
rice w/ broccoli & sauce
noodles w/ spring mix, pickled carrots & sauce
spring mix w/ cucumbers, pickled carrots & sauce
PROTEIN:
char siu chicken garlic shrimp
5 spice grilled pork miso tofu (ve)
SAUCE: sesame ginger (ve) nuoc mam vinaigrette
ROLLS - $7.00
shrimp spring roll (2 pcs) tofu spring roll (ve) (2 pcs)
Chef Reina Montenegro, originally from Dumaguete City, Philippines, is a self-taught chef who moved to the Bay Area in 1997. She started her restaurant career in 2012 as a personal chef & caterer, following her passion for food. Montenegro has catered to prominent individuals & companies, including mayors & major corporations. She opened the first Filipino Vegan restaurant in the Peninsula in 2016, expanding to two more locations in subsequent years. In 2021, she rebranded her business as 'Chef Reina' & launched it at various locations, including a storefront in Brisbane, CA, distribution at both the Rainbow Grocery & San Francisco International Airport & many more avenues.
w/ a passion for creating delectable plant-based options, Chef Reina has crafted a remarkable selection of artisanal vegan meats that rival their traditional counterparts. Using her expertise & innovative techniques, she has perfected the art of transforming plant-based ingredients into succulent, flavorful, & satisfying alternatives. Discover the culinary mastery of Chef Reina & indulge in her exquisite house-made dishes.
CHEFREINA
Vegan Loco Moco (ve) - $13.50
plant-based meat patty topped with gravy & a vegan fried egg on a bed of rice
Sesame Tofu & Broccoli Bowl (ve) - $13.50
stir-fried tofu and broccoli tossed in a savory, sweet & slightly spicy sauce, served over rice
ADD-ONS
Vegan Vegetable Lumpia (ve) - $4.00
2 pc. homemade vegetable Filipino eggrolls served w/ spiced vinegar
Mini Peach Mango Pie (ve) - $4.00 flaky turnover w/ tropical flavor
In Chinese culture, “Crouching Tiger” implies a talented individual who does not show off the ability & power. It has become a respectful compliment to refer to those talented people. w/ years of experience & enthusiasm in Chinese food, Crouching Tiger restaurant has a delicious menu w/ authentic tastes of Sichuan, Hunan & Mandarine cuisine.
When not at your workplace, come visit us in downtown Redwood City, CA. A Bib Gourmand’s favorite restaurant recommended in Michelin Guide since 2009.
CROUCHINGTIGER
TIGER BOX - $13.50 - $15.00 choice of one base + one protein w/ steamed broccoli BASE egg fried rice (v) white rice (ve)
PROTEIN general chicken orange chicken yuxiang eggplant w/ soft tofu (ve) ADD ON - $5 chilled dan dan noodles choice of pork or vegetarian Scan Here to Participate in our Feedback Survey
Welcome to The Gurkha Kitchen in Bay Area, CA, where we offer a diverse menu of traditional Indian and Nepali dishes. From savory appetizers, to flavorful biryani, and Nepali khaja sets, we will satisfy every palate. Our skilled chefs use traditional cooking techniques and the freshest ingredients to bring the vibrant flavors of India to your palate.
Chef & Owner, Anil Panta got his diploma in hotel management in India. He trained in both India and Nepal stating in 2000. He was a head chef on one of the Carnival Cruise ships & worked at Sutter Health Burlingame.
In addition to our delicious entrees, we offer a variety of vegetarian and non-vegetarian options. Dishes made with lentils, beans, herbs, vegetables cooked with aromatic Indian spices and served with rice or flatbreads. For a refreshing drink, try our mango lassi or a cup of aromatic chai tea. And for dessert, indulge in our sweet and creamy rasmalai.
Our ultimate goal is to serve the best Indian & Nepali food the Bay Area, along with excellent service. We invite you to join us for a culinary journey through the diverse regions of India. Our friendly staff will be happy to help you choose the perfect dishes to suit your taste. We look forward to serving you and sharing the flavors of India with you.
NEPALI COMBOS
all dishes served w/ jeera rice, dal fry & butter naan
sherpa lamb - $14.00 lamb, potato, onion, tomato & himalayan spices
gurkha chicken - $14.00 barbecue chicken in onion tomato & coconut milk sauce w/ Nepali spices
mis mash tarkari (ve) - $13.00 seasonal vegetable curry
ADD-ONS: momo Nepalese dumpling (4pc) - $5 w/ tomato sesame sauce choice of chicken or paneer vegetable (v) Scan
CLASSIC INDIAN ENTREES
all dishes served w/ peas pulau, dal tadka & naan
kadai chicken- $14.00 chicken, onion, tomato, & bell pepper
butter chicken - $14.00
oven roasted chicken in rich tomato sauce
saag paneer (v) - $13.50
cottage cheese & spinach curry
ADD-ONS: samosa (ve) - $5.50
2 pc w/ mint & tamarind chutney mango lassi (v)- $4.00 Scan
From New York Wall Street financial consultant to pursuing her passion for delicious eats, Nikki Ma is the founder & the brainchild of Hongry Kong. Minority women-owned & led, the five concepts of Hongry Kong were started by friends who simply loved to eat & will travel for good eats.
From Buri Buri’s famous chicken teriyaki, Miss Subi’s homemade musubi & Hawaiian comfort food to Hongry Kong’s thoughtfully hand-made delectable dim sum platters, & WoKitchen’s Chinese stir fry dishes, Hongry Kong incorporates flavors & inspirations from where they’ve traveled & sharing their passion for food w/ others, one dumpling, one egg tart, one musubi at a time.
HONGRYKONG
BURI BURI COMBO - $13.50
includes one entrée + choice of base & choice of side
ENTRÉE
chicken teriyaki & shrimp tempura
inari variety (crab salad, shrimp salad, unagi & wakame salad)
mixed vegetable tempura (ve)
BASE white rice spring mix
SIDES
crab salad handroll spicy tofu handroll (v)
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HONGRY KONG COMBO - $13.50 includes one entrée + choice of one side
ENTRÉE
dim sum platter
shrimp dumpling, pork & shrimp siu mai, bbq pork bun, lotus wrapped pork sticky rice
vegan dim sum platter (ve)
taro potstickers, mushroom sticky rice siu mai, bbq vegan bun, fried vegan spring roll
vegetable stir-fry noodle (v)
SIDES
egg custard tart (v) fried chicken dumpling
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includes choice of musubi platter, choice of protein & served w/ mac salad
Musubi Platters
musubi sampler w/ spam & tamago, vietnamese pork, shrimp, & Mala spicy chicken
vegetarian musubi sampler w/ miso tofu & sweet potato, & 5 spice jackfruit & egg (v)
Protein pineapple grilled chicken gyudon beef tofu teriyaki (ve)
Proteins garlic chili chicken mongolian beef braised tofu w/ vegetable (ve)
Base ginger scallion noodle (ve) white rice (ve)
Side sesame jelly fish tomato braised tofu puff (ve)
Latin Asian Fusion was born in 2018 when Roddy & Liz Diaz decided to turn their passion for food & family into a fruitful business. They teamed up w/ Lei Wang who w/ her expertise in operations brought Latin Asian Fusion to life. Latin Asian Fusion started as a small virtual kitchen in San Jose & very soon outgrew the space. w/ lots of effort & organization, Latin Asian Fusion opened its restaurant & event space in early 2022. Almost five years later, Latin Asian Fusion is cooking delicious food & hosting wonderful events all over the Bay Area!
LATINASIANFUSION
