Latest news with #BrandonJew
Eater
28-05-2025
- Business
- Eater
An IYKYK Duck-Centric Menu Just Launched at Mister Jiu's
Power diners in San Francisco know all about where to get their hands on crackly-skinned, Beijing-style roast duck, but one of the best-known spots is undoubtedly Mister Jiu's in San Francisco's Chinatown. It's a frequently referenced dish in chef Brandon Jew's repertoire, earning praise in the Michelin Guide, receiving its own ode in Eater SF, and even spawning a cheeky t-shirt declaring it the top roast duck in America. Whether you believe that sentiment to be true or hyperbole, diners can find out for themselves as Mister Jiu's is finally unleashing its roast duck from the tasting menu and launched two new options for diners: a four-course, duck-centric, banquet-style menu and a limited availability (read: very limited) a la carte option at the bar. Mister Jiu's switched to a tasting menu format in 2023, and while it made the restaurant more sustainable and allowed the team to curate a dining experience for guests, it relegated the hit duck dish to an add-on component. Now, diners can experience the Beijing duck in its umpteenth update and in all its glory — meaning, with pancakes, peanut butter hoisin, duck liver mousse, and cucumber — as part of a four-course dinner, at a much lower price of $125 per person. It's a small gift to diners and coincides with the news that the tasting menu is now expanding to eight courses for $175. But if circumstances coincide with luck, as mine did last year, the secret is that the duck has been on and off the a la carte menu at the bar since the 2023 menu change. Dipping into the bar at Mister Jiu's after a San Francisco outing on the water, it felt like such a boon to order the duck at the bar with a friend, cocktails in hand, for a Michelin-starred experience a la minute (i.e. no reservations and no advance planning on my end). I haven't seen the duck on the a la carte menu since, but a rep for the restaurant confirmed that it can still be ordered at the bar, although it's subject to availability — namely, you're third in line behind the already-ordered ducks in the dining room. Still, if you're willing to roll the dice, this isn't a bad bet to place and perhaps your next Move this summer. Mister Jiu's (28 Waverly Place) is open from 5 p.m. to 10 p.m., Tuesday through Saturday. Reservations are available via Tock . Sign up for our newsletter.
Associated Press
28-05-2025
- Business
- Associated Press
Alaska Airlines launches new era of inflight dining with Chef's (tray) Table - a First Class experience
We're transforming your tray table into a chef's table through exclusive partnerships with top culinary talent from across the West Coast SEATTLE, May 28, 2025 /PRNewswire/ -- Alaska Airlines is further elevating inflight dining with the launch of its newest culinary initiative, Chef's (tray) Table, a First Class dining program designed by celebrated chefs up and down the West Coast. The program debuts with a thoughtfully crafted menu by Chef Brady Ishiwata Williams, the James Beard award-winning talent behind Seattle's renowned Tomo restaurant. Alaska Airlines' new Chef's (tray) Table program was born from the overwhelming success of its collaboration with San Francisco's Chef Brandon Jew that launched last year. What began as a single partnership to elevate the onboard dining experience made it clear: guests are hungry for meals that reflect the West Coast's rich, diverse culinary culture. That success laid the groundwork for an expanded, rotating chef series featuring menus that change seasonally and spotlight regional talent. As a natural next step, Chef Jew is now part of the official Chef's (tray) Table program, which will grow into a lineup of top chefs whose signature styles and culinary stories are thoughtfully woven into the inflight experience. 'Chef Williams and Chef Jew work tirelessly at their craft and remain deeply rooted in their communities, no matter how successful they become,' said Todd Traynor-Corey, vice president of guest experiences at Alaska Airlines. 'They embody Alaska's values of giving back, creating thoughtfully curated meals with high-quality ingredients and providing memorable guest experiences — making this a perfect partnership.' Chef Brady's Seattle restaurant, Tomo, is named in honor of his grandmother, Tomoko Ishiwata Bristol, whose cooking deeply influenced his culinary journey. A self-taught chef, Brady got his start in his grandparent's diner before rising through the ranks to become executive sous chef at a Michelin-rated restaurant in Brooklyn, and later, executive chef at Seattle's iconic Canlis where he earned a James Beard Award for Best Chef. He opened Tomo in 2021 to much anticipation in the vibrant, diverse neighborhood of White Center, aiming to offer the community a rich culinary experience that reflects his Japanese American heritage and creativity. 'Every dish and ingredient carries a story, and I'm incredibly proud to partner with an airline that champions local business owners like me to bring elevated and culturally rooted cuisine to the skies,' said Chef Brady Ishiwata Williams. 'This collaboration has shown me how deeply Alaska cares about every detail — from carefully selecting its partners to food sourcing — and how committed they are to transforming your tray table into the chef's table. These are dishes I make in the kitchen, and thanks to Alaska, I now get to share them with guests in the sky.' 'We know that food connects people to the world, different cultures and a sense of place. The Chef's (tray) Table brings that connection to life onboard, before our guests even reach their destinations,' said Traynor-Corey. 'We're thrilled to kick off our next culinary chapter with Chef Brady, who brings the flavors of the Pacific Northwest and his Japanese American heritage to the skies in a way that's both innovative and delicious.' Chef Brady's inaugural dishes – available exclusively in First Class between Seattle and John F. Kennedy International Airport, Newark Liberty International Airport and Ronald Reagan Washington National – will highlight seasonal ingredients sourced from the Pacific Northwest. For breakfast, guests can enjoy the new Mochi Waffle & Fried Chicken — a crispy tempura-fried chicken served on a chewy mochi waffle, topped with apple miso butter and tamari-maple syrup. Dinner highlights include the Klingemann Farms Glazed Short Rib -- a tender cut sourced from a sustainable Washington farm, glazed with serrano jaew sauce and paired with stir-fried rice cakes. Preorders begin today. The exclusive menu launches in First Class on June 5. No matter where our guests sit, Alaska delivers a premium dining experience with a variety of chef-curated cuisine. That includes our Main Cabin. Last month, Alaska unveiled Chef Jew's new spring menu and expanded his Cantonese-inspired First Class dishes to more East Coast routes from San Francisco, building on a successful partnership that launched last year to an overwhelmingly positive response from guests. Alaska also recently unveiled its newest 100% plant-based and gluten-free The Best Laid Plants grain bowl for Main Cabin guests on most flights over 1,100* miles. Created in collaboration with the culinary team at Seattle-based Evergreens™ — The Best Laid Plants grain bowl features Chimichurri Tofu, avocado, quinoa, and a side of Mango Habanero Dressing. Fueled by Alaska's industry leading pre-order program, the airline continues to offer more inflight dining choices than any other U.S. carrier. Guests can now choose from up to five chef-curated dishes, including at least one hot meal option on flights over 1,100* miles. In addition to Alaska's freshly prepared selections—like the guest-favorite Signature Fruit & Cheese Platter—fresh meals are available exclusively through pre-order purchase. For Alaska's spring menu available in First Class, Premium Class and Main Cabin, click here. Full Chef Brady Ishiwata Williams First Class Menu: *Certain meal options may not be available on some flights, including redeye flights or where catering is not available For our media kit, including downloadable images, click here. About Alaska Air Group Alaska Airlines, Hawaiian Airlines and Horizon Air are subsidiaries of Alaska Air Group, with McGee Air Services a subsidiary of Alaska Airlines. With hubs in Seattle, Honolulu, Portland, Anchorage, Los Angeles, San Diego and San Francisco, we deliver remarkable care as we fly our guests to more than 140 destinations throughout North America, Latin America, Asia and the Pacific. Alaska is a member of the oneworld Alliance with Hawaiian scheduled to join in 2026. With oneworld and our additional global partners, guests can earn and redeem miles for travel to over 1,000 worldwide destinations. Guests can book travel at and Learn more about what's happening at Alaska and Hawaiian. Alaska Air Group is traded on the New York Stock Exchange (NYSE) as 'ALK.' View original content to download multimedia: SOURCE Alaska Airlines
The Herald Scotland
23-04-2025
- Entertainment
- The Herald Scotland
A chef's favourite restaurant for Chinese food in Edinburgh
It was named "Restaurant of the Year" by the Asian Catering Federation in 2023, and Au was named "Best Asian Chef in Scotland" by the Asian Catering Federation in 2024. At only 27 he has been identified as 'one to watch' by the industry, making Code Hospitality Bulletin's 30 Under 30 list for 24/25. This week, he answers our chef Q&A. Pictured: Jun Au, chef patron at Pomelo in Edinburgh (Image: Supplied) What was your first kitchen job? The Grain store in Edinburgh. It was such a great place to start out as a young chef. Carlo Coxon taught me quite a lot, and had lots of patience with me. Where is your favourite place to eat out? Casually? China Bowl in Newington is a great Chinese food spot. If we are celebrating something, either Fhior as I think Scott Smith is a great chef or Fazenda on George Street. It's such a good deal, I love all you can eat restaurants. What is your guilty pleasure meal? Chippy steak and chips! It tastes so good, but for my health? I can compare it to putting diesel fuel in a petrol car. Can you share a memory of your worst kitchen disaster? I was in charge of making roasties when I was younger at a pub and used sugar instead of salt. It was so brutal, I had to throw away around four gastro trays. Hand-ripped noodles! I don't think I would be doing what I'm doing without this dish. Who would you say is your biggest inspiration? It's a cliche, but my parents. In the industry? It's Calvin Eng, author of Salt Sugar MSG and Brandon Jew from Mister Jiu's in San Francisco Brandon Jew or Calvin Eng. They are the people I aspire to cook like. What is one of your pet peeves working as a chef? Making a mistake, then trying to hide it or make excuses. If you messed up or made a mistake, own it. If you weren't a chef, what do you think you'd be doing with your life? Something to do with sports, I loved playing sports at school and being in a competitive team environment. Pictured: A selection of dishes from Pomelo in Edinburgh (Image: Supplied) What's your favourite trick for making cooking at home easier? When making sauces, take time to reduce stocks a little more than you think. It increases the depth of flavour of the dish What has been the one highlight that stands out in your career so far? Probably being named in CODE's 30 under 30 this year, or being in the OFM awards 2023.
Axios
30-01-2025
- General
- Axios
Chinese food traditions for Lunar New Year
Though Lunar New Year celebrations may vary widely depending on where they're held, one common tradition is ushering in the festive period with family by enjoying dishes believed to bring good fortune and prosperity in the coming year. Why it matters: The festival is one of the most important holidays in Chinese culture and is celebrated by many other communities, including Korean and Vietnamese people. The latest: We asked some San Francisco experts to share insights about the auspicious Chinese dishes they love most and the symbolic meanings they hold. Here are a few of them. What they're saying:"A lot of the tablescape is about abundance, it's about eating luxury dishes because that's supposed to signify what will come back to you," said Brandon Jew, executive chef of Chinatown-based Mister Jiu's. Some common foods include: Longevity noodles, also known as yi mein or cháng shòu miàn, are served long and uncut to symbolize a long life. Mandarins and oranges symbolize wealth due to their color, which resembles gold. Dumplings, or jiaozi, which are often made and eaten with family, also represent wealth, prosperity and hope. Nian gao, sticky rice cakes prepared with glutinous rice flour, can be enjoyed either savory or sweet and represent having a better year ahead. Steamed whole fish or a roasted whole chicken are two popular dishes because they represent abundance and prosperity. It's important that they are served whole to bring about good fortune, said Kathy Chin Leong, co-author of San Francisco's Chinatown. Poon Choi, also known as pén cài, is a festive Cantonese dish traditionally served in a large wooden pot or metal basin. This Hong Kong specialty, which represents prosperity, often includes abalone, sea cucumber and an assortment of vegetables. What's next: Many other dishes across Asia also hold special significance. Check them out here. The bottom line:"This holiday is all about ushering wealth and restarting the new year with foods that symbolize good luck," said Jenny Leung, executive director of the Chinese Culture Center of San Francisco.
