Eddie Lau

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Blogs
May 1, 2009
Teeny Dishes, Oysters, Meat, and Happy Chefs: The Month in SFoodie
Here are some highlights from the past month in SFoodie, in case you missed 'em:• We launched our new series of Twitter-sized recipes from local chefs, challenging them to create a dish in 140 characters. Check out these itty bitty instructions for Pig's Head Mu-Shu from Ryan Farr of 4505 Meats, E ... More >>
Blogs
April 27, 2009
Twitter-Sized Recipes, Pt. 3: Eddie Lau
We continue our experiment of challenging local chefs to create recipes that fit in the 140-character space normally reserved for Twitter with an idea from Eddie Lau. Since moving to the Bay Area from his native Boston, Lau has worked for Orson and Poleng Lounge, still cooks for events and private o ... More >>
Blogs
January 14, 2010
Doggy Bag: You're Only as Pretty as You Peel
Hot Food PornFreakin' gorgeous.Our favorite morsel from the blogs. Fruity: On Tuesday, Hot Food Porn's Eddie Lau took a stand for ugly fruits: the scarred cherries, tangerines shaped like half-deflated soccer balls, and gnarled pears that, differently abled though they may be, can taste ridi ... More >>
Blogs
January 19, 2010
Doggy Bag: Last Days at Poleng
Lingering ghosts: Poleng in open-er times.Our favorite morsel from the blogs. Funeral service: Hot Food Porn blogger Eddie Lau returned to Poleng Lounge last weekend for three days to, as he phrases it, "sunset" the place (Lau once cooked there). Poleng broke down its kitchen for good after ... More >>
Blogs
February 11, 2010
Doggy Bag: Hot Food Porn's Real-Deal Guide to Chinese New Year
YoungCannell/FlickrGotta have 'em: Chinese sesame beignets.Our favorite morsel from the blogs. Food money: Via Hot Food Porn's Eddie Lau: The real guide to Chinese New Year food traditions. "Let me help you avoid the bunch of cliché online drivel regarding Chinese restaurant specialties a ... More >>
Blogs
June 10, 2010
Menu Wording That Fails
John BirdsallOur favorite morsel from the blogs. What's the right language for menus? As Hot Food Porn's Eddie Lau preps menu concepts for the Summit (he's signed on as chef), he ponders the proper wording. Lau: There have been instances where menus have been an undeniable factor in restaura ... More >>
Blogs
October 1, 2010
The Summit Unlocks Doors of Ambition
Doug ZimmermanThe Summit (left) shares space with tech start-up incubator I/O Ventures.We checked out yesterday's grand opening of the Summit well into an ambitious 18-hour day (it's open seven days a week, but from 8 a.m. to 2 a.m. Tuesday through Saturday). Right away, we found the space fu ... More >>
Blogs
October 6, 2010
The Summit's 28 Hour Short Rib Sandwich
John Birdsall28 hour short rib sandwich on house-baked weck, $8.50.Wednesday, October 6, 2010 Desi Danganan's week-old third place all-day hangout on Valencia aims to be, well, whatever you want it to be: morning coffee house, daytime port for essential FB updates, dinner place, dessert salo ... More >>
Dining
October 13, 2010
Fresh Eats: Our weekly roundup of SFoodie news
John Birdsall28 hour short rib sandwich on house-baked weck, $8.50.Wednesday, October 6, 2010 Desi Danganan's week-old third place all-day hangout on Valencia aims to be, well, whatever you want it to be: morning coffee house, daytime port for essential FB updates, dinner place, dessert salo ... More >>
Blogs
January 27, 2011
Poleng Lounge Tribute Dinner
The SummitCasa Poleng Lives! Where: The Summit, 780 Valencia (at 19th St.), 861-5330 When: Sat., Jan. 29; dinner 6-9 p.m., afterparty 9 p.m.-2 a.m. Cost: $25 for dinner; afterparty free (RSVP required) The rundown: The closure of Poleng Lounge last year was a bummer for all kinds of re ... More >>
Blogs
February 8, 2011
Styles-Bending Beer Dinner at The Summit
Beer and NoshJesse Friedman.Outside the Lines Where: The Summit, 780 Valencia (at 19th St.), 861-5330 When: Mon., Feb. 14, 7 p.m. Cost: $100 (includes tax and service); a portion of the proceeds is slated for The Food Pantry The rundown: We're a city that likes the notion rule-breaking, ... More >>
Dining
November 30, 2011
Dux: A Chef's Culinary Art Project Explores and Interprets Flavor
Beer and NoshJesse Friedman.Outside the Lines Where: The Summit, 780 Valencia (at 19th St.), 861-5330 When: Mon., Feb. 14, 7 p.m. Cost: $100 (includes tax and service); a portion of the proceeds is slated for The Food Pantry The rundown: We're a city that likes the notion rule-breaking, ... More >>
Blogs
November 30, 2011
Dux Lets Chef Eddie Lau Play Theoretician in the Kitchen
Lara HataThese steamed shrimp-lobster mousse dumplings enclose a gush of hot broth.Right now, every Sunday, a group of eight diners assembles at the bar at the Summit to participate in a combination prix-fixe dinner, art project, and science experiment. We're now in the third six-week series of E ... More >>
Blogs
November 30, 2011
Eddie Lau Talks About Dux
Meigan CanfieldSummit (and Dux) chef Eddie Lau.Eddie Lau made a name for himself in the San Francisco food scene as a forthright, witty blogger before becoming chef of the Summit last fall. He's been supplementing his work at the cafe by hosting a series of elaborate, experimental dinners called ... More >>

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Blogs

Teeny Dishes, Oysters, Meat, and Happy Chefs: The Month in SFoodie

Blogs

Twitter-Sized Recipes, Pt. 3: Eddie Lau

Blogs

Doggy Bag: You're Only as Pretty as You Peel

Blogs

Doggy Bag: Last Days at Poleng

Blogs

Doggy Bag: Hot Food Porn's Real-Deal Guide to Chinese New Year

Blogs

Menu Wording That Fails

Blogs

The Summit Unlocks Doors of Ambition

Blogs

The Summit's 28 Hour Short Rib Sandwich

Dining

Fresh Eats: Our weekly roundup of SFoodie news

Blogs

Poleng Lounge Tribute Dinner

Blogs

Styles-Bending Beer Dinner at The Summit

Dining

Dux: A Chef's Culinary Art Project Explores and Interprets Flavor

Blogs

Dux Lets Chef Eddie Lau Play Theoretician in the Kitchen

Blogs

Eddie Lau Talks About Dux

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