Thursdays and Saturdays, ex-Bar Tartine line cook Anthony Myint transforms into the Batman of guerrilla catering, turning a humble Chinese restaurant on Mission Street into a showcase for some of the most interesting food in the city. Those in the know form long lines for a menu that might feature lager-braised sausage with cannellini beans, KFC (Korean fried chicken) with radish pickles, or shiitake and oyster mushroom dumplings, followed by a scoop of Humphry Slocombe ice cream. Then there's the original guerrilla dish, the very first thing Myint and his wife, Karen Leibowitz, served: the PB&J, Kurobuta pork belly with jicama garnish on homemade flatbread with cilantro aioli. Sometimes Myint features guest chefs; check the blog for details. All profits go to charities, usually food-based ones.