Three weeks ago, William Lue put three signs up on the food truck he has rented on Townsend and Fourth. The first, “Burmese Gourmet,” he moved over from his Concord truck when he decided to break back into the San Francisco food scene. The second is a white board listing the day's specials: catfish chowder over noodles, grilled pork with garlic noodles, samosas, and tea leaf salad. The third sign extols the salad's many virtues, most notably a jolt of caffeine.”Whoever thinks salad is boring needs to try this!” It says. Nothing costs more than $5.
Lue, who talks newcomers through the menu, says that he founded Burmese Superstar in the 1980s before selling it to a second chef who in turn sold it to Desmond Htunlin and Joycelyn Lee, who have turned the Richmond restaurant into a phenomenon. His chef, Allen, moved to the States five years ago.
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