Martin Yan’s first U.S. restaurant, M.Y. China, just opened its doors on the fourth floor of the Westfield Centre in November, and our favorite bite on the menu so far are the Bang Bang Chicken Wings. They’re an above-average example of the tangy, sweet, spicy, salty, umami, fried-and-sauced Sichuan chicken wings found around Hong Kong and China, and deserve a place on S.F. must-eat lists.
Last year Andrew Zimmern told the Food Network’s The Best Thing I Ever Made about his quest to recreate the perfect wings that he’d had in Hong Kong, and through a friend he landed on a “grandmother’s” recipe that might approximate what Yan’s team is doing, but we make no promises. (As of this writing we’re still awaiting confirmation of the Bang Bang ingredients from the restaurant.) Suffice it to say, you will probably need more than one order if there are more than one of you at the table.
In related news, Tasting Table this week sang the praises of some little seen noodles on the M.Y. China — noodles that are, at least, not often seen on American menus, and which we have not yet sampled. For instance, they’re serving squid-ink snap noodles that are “formed by snapping off coins of dough into boiling water, the chewy curls shaped much like orecchiette.” Also, scissor noodles, which are three-inch, tapered noodles fried in a hot wok that are cut (you guessed it) with scissors.
Earlier on Actually Pretty Awesome:
’Fruit Loops’ at Chambers Eat + Drink
Smoked Pulled Goat at Southpaw
Manti Dumplings at Troya Fillmore
Flaming Sea Bass Roll at Elephant Sushi
Black Risotto With Uni and Egg at Prospect
Seared Salmon and Mussel Mashed Potatoes at Bisou
The Meatloaf at Jamber
Carrots at Commonwealth
Turducken at Honor Bar
Beggar’s Chicken at Betelnut
Lobster Bread Pudding and Smoked Cod at Maverick
Sand Dabs at Bar Jules
Green Farro-Sausage Risotto at RN74
Vegan Charctuerie at Gather
Pickled Eggs at St. Vincent
Beef Tongue at Namu Gaji
Peruvian Rotisserie Chicken at Brasa
Green Garlic Bread at State Bird Provisions
A Dinner of Small Plates and the Duck Confit Salad at Frances
Duck Fat Chex Mix at Truck Stop Café
The Lamb Tongue Salad at Txoko
The Branzino and the Cucumber and Scallops at AQ
Dinner at Local Mission Eatery
Suckling Pig Sandwich at Sweet Woodruff
Crudités at Saison
The Roasted Broccoli Sandwich at Split Pea Seduction
George Mendes’s Partridge in a Pear Tree
The Buffalo Burger at Double Decker
A Preview of Dishes at Haven
Alicia’s Tamales Los Mayas
The Cocktails at Outerlands
The Meatball Gigante and the Honey Pie at Tony’s Pizza
Three New Gins from St. George Spirits
The Date Night at Sneaky’s BBQ
Crab and Dumplings at Pican
The Fried-Chicken Sliders at The Lookout
The Tripe and the Pickles at Bar Tartine
Fried Chicken and Cornmeal Doughnuts at Beast & the Hare
