Dessert in San Francisco: Bob's Donuts, Sweet Glory, Genki Crepes, and more

Left: Cinnamon Blueberry Donut from Bob's Donuts

Right: Creme Brulee Donut filled with vanilla custard and a caramelized sugar top from Bob's Donuts

I've stopped by Bob's Donuts, a famous donut shop with locations on Polk and Baker, a handful of times over the years. 

On a recent trip in February, I tried two from the NoPa store on Baker and Fulton: the Cinnamon Blueberry Donut and the Creme Brulee Donut. As a fan of interesting donut flavors, these two both were quite intriguing. The first satisfied my sweet tooth with the cinnamon sugar dusted on the outside, while the blueberry provided a tart depth of flavor. The latter was not only photogenic, I believe I also enjoyed the vanilla custard filling and the caramelized sugar top. 

Next time I stop by, I may try a classic cake donut, such as one with sprinkles or crumbs, or another speciality one on offer.

Bob's Donuts

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601 Baker St., San Francisco, CA 94117

Open: Monday - Friday 6am - 9pm, Saturday - Sunday 7am - 9pm

Left: Pandan Custard Toast from Sweet Glory

Right: Mixed Fruits crepe with whipped cream and Nutella from Genki Crepes & Mini Mart

Last December, I stopped by Sweet Glory, a dessert cafe on 9th between Irving and Judah in the Inner Sunset, for the first time. 

I ordered something I knew I'd love: the Pandan Custard Toast. Although I don't remember the specifics, I do believe I enjoyed the sweet, coconut-y flavor of the pandan custard on the thick piece of toast. 

Next time, I may try one of their beautiful crepe cakes or a speciality drinks like the Lychee Rose Cooler or Kumquat tea.

Sweet Glory 

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1336 9th Ave., San Francisco, CA 94122

Open: Wednesday - Monday 11am - 6pm

I've visited Genki Crepes & Mini Mart many times in the past year, most often to buy groceries like fun-flavored Lay's chips or frozen dumplings. 

Last June, I tried one of their Mixed Fruits crepe made with strawberry, mango, whipped cream, and Nutella. The crepe was perfectly light, while the fruit was fresh and well-balanced by the chocolate hazelnut spread. 

Next time I've craving a crepe in the Inner Richmond, I may order the Honey, Banana, and Almond one or just the Sugar and Butter.

Genki Crepes & Mini Mart

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330 Clement St., San Francisco, CA 94118

Open: Monday - Thursday 11:30am - 11pm, Friday 11:30am - 12am, Saturday 11am - 12am, Sunday 11am - 11pm

Left: Ube Cookie with coconut flakes from Rize Up Bakery

Right: Vanilla-Chocolate Twirl soft serve ice cream dipped in dark chocolate

Last August, I tried an Ube Cookie with coconut flakes from Rize Up Bakery, a popular bakery with a booth at the Clement St. Farmers' Market. Known mostly for their sourdough loaves in flavors like Ube, Gochujang, and Masala, Rize Up also serves other items like this cookie at various farmers' markets, cafes, and other locations across the Bay Area. 

Although I don't remember the specifics, I'm sure I loved the ube flavor as well as the crunchy texture the coconut flakes provided. Next time I'm in the market for a bread loaf, I may try the Masala one.

Rize Up Bakery 

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Clement St. Farmers' Market: 244 Clement St., San Francisco, CA 94118

Open: Sunday 9am - 2pm

I've wanted to try a chocolate dipped cone from Twirl and Dip, a soft serve truck parked in Golden Gate Park, for a while. My dream came true (i.e. the line was short) last Bastille Day in mid-July. 

I ordered the Vanilla-Chocolate soft serve dipped in TCHO dark chocolate. It was everything I imagined. As someone who's eaten many-a McDonald's dipped cone in my life, I knew this would be messy, so I opted for a cup. This was the perfect treat with the smooth ice cream and delicious chocolate shell. 

Next time, I'll ask for salt flakes on top. Mmm!

Twirl and Dip 

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Golden Gate Park, San Francisco, CA 94117

Open: Friday - Sunday 1 - 5:30pm

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Eat in Oakland: The Dough Joe at Tamarack

Tiramisu Donut

Calamansi Glazed Donut

Castelvetrano Olive Focaccia

In March of last year, I stopped by The Dough Joe pop-up at Tamarack — a cafe, library, and event space on Harrison and 15th in Oakland — with a couple of friends. This pop-up was created to support the local dojo, Suigetsukan, and served a variety of sweet and savory treats.

We tried a few things: the Tiramisu Donut (I believe it was this, but it's hard to confirm), Calamansi Glazed Donut, and Castelvetrano Olive Focaccia. Although I don't remember the specifics, I do remember liking the dynamic flavors and variety of goods offered. If I were still living in the area, I would have attended the pop-up that followed a couple of months later.

Although it's unclear if there will be more pop-ups in the future, I'm glad I got to experience such inventive flavors and support a local business when I had the chance. I would recommend following Tamarack on Instagram or peeping their event calendar to see what's coming up.

The Dough Joe

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Open: see Instagram for details

Tamarack 

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1501 Harrison St., Oakland CA 94612

Open: Sunday 1 - 4pm, Tuesday 10am - 3pm

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Eat in San Francisco: Accarrino's Coffee & Donuts at SPQR

Peach Lemon Verbena beignets


Cinnamon Sugar beignets


Left: Cappuccinos

In late August, my dining companion and I met a friend at the Accarrino's Coffee & Donuts pop-up that occurs every weekend at SPQR, an Italian restaurant on Fillmore between Bush and Pine in Lower Pacific Heights. I've never been to this pop-up or the restaurant, so I was in for a treat. 

We ordered cappuccinos, which were well-made, and a few of the beignets on offer: the Cinnamon Sugar and the Peach Lemon Verbena. These pillowy donuts were excellent and bigger than expected. The former was covered in as much cinnamon and sugar as desired and was complemented by the coffee well. The Peach Lemon Verbena beignets were definitely the star of the show. They were made with sizable chunks of peach (as opposed to merely peach flavor), which created such an unexpected burst of flavor and freshness when combined with the lemon. It was very clear that they use the best ingredients and know how to create dynamic flavor combinations. 

Of course, we expected to enjoy a donut and coffee breakfast, but we were pleasantly surprised by how much Accarrino's raised the bar for both. I will definitely stop by for coffee and seasonal donuts the next time I'm in the area on a weekend morning.

 

Accarrino's Coffee & Donuts

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Open: Saturday - Sunday 9am - 2pm

SPQR

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1911 Fillmore St., San Francisco, CA 94115

Dinner: Monday & Thursday - Sunday 5 - 8:45pm

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Eat in Oakland: Colonial Donuts

Clockwise from top: Apple Fritter, Raised Crumb donut, Cookies 'n' Cream Mochi donut, and Chocolate Coconut cake donut

While looking for ice cream bars last weekend, my dining companion and I instead pivoted, picking up a few treats from Colonial Donuts on Lakeshore near Trestle Glen by Lake Merritt. I remember enjoying their cake donuts when I stopped by their Montclair location years ago.

Beyond mastering the classic cake donuts and apple fritters, they're also making trendier items like mochi donuts that are worth talking about. They had a good selection of mochi donut flavors available. We tried the Cookies 'n' Cream one, whose texture I liked, while the frosting was a bit sweet. I would definitely try this again, perhaps in Cinnamon Sugar. We also enjoyed our other picks: the Apple Fritter, Chocolate Coconut cake donut, and Raised Crumb donut, all well-made and growing in strength when dipped in coffee. Mm mmm.

If you've visited Colonial Donuts, what do you recommend trying?

Colonial Donuts

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3318 Lakeshore Ave., Oakland, CA 94610

Open: 24/7

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Eat in Oakland: Timeless Coffee (Pt. 4)

Apple Cider Glazed Donut

This past weekend I tried the Apple Cider Glazed Donut at Timeless Coffee, my favorite vegan coffee shop on Piedmont. As long-time readers may remember, I've previously enjoyed their Cappuccino and Cinnamon Roll. 

Compared to their Chocolate Sprinkle Donut, the Apple Cider Glazed Donut has a chewier texture, almost reminiscent of the mochi donuts at Third Culture Bakery in West Berkeley. The icing is very flavorful, which I definitely appreciate. (Don't you hate when a flavor you were excited about is so subtle it's barely there?) Pandemic or not, Timeless always serves a consistently impressive line of baked goods to pair with your caffeinated staples.

If you've visited Timeless Coffee recently, what did you try?

Timeless Coffee

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4252 Piedmont Ave., Oakland, CA 94611

Open: Tuesday - Sunday 8am - 3pm

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Eat in Oakland: Donut Savant

Clockwise from top left: Chocolate Glazed, S.O.S., Salted Maple Hole, Cinnamon Roll, Apple Fritter, and Cron't

When I entered Donut Savant, a hip donut shop on Broadway near 19th Street BART station in Uptown, I exclaimed to the staff how excited I was to be there. It was not an exaggeration. Donut Savant serves a varied selection of your favorite and soon-to-be favorite donuts, cron'ts (croissant-donut hybrids), and other donut adjacent treats like apple fritters and cinnamon rolls.

When I visit, I usually try a combination of things: cron'ts, an apple fritter made with pieces of apple, an adorable cinnamon roll, something with jelly, something with chocolate either baked throughout or layered on top, and (fingers crossed) something with salted caramel. I've liked every donut I've tried as has everyone I've shared them with. (Sharing is caring, Karen.) They're rich and dynamic in flavor, extremely photogenic, and fit in the palm of your hand, making it easy to have several in one sitting. It's clear they take a lot of pride in their work as their donuts are always of the highest quality and made using such inventive recipes.

I will definitely be back soon, leaving with a box in hand. If you've visited Donut Savant recently, what do you recommend trying?

Donut Savant
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1934 Broadway, Oakland, CA 94612
Open: Tuesday - Saturday 8am - 3pm

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Eat in Oakland: Timeless Coffee (Pt. 3)

Cinnamon Roll

This past weekend I stopped by Timeless Coffee, everyone's favorite local vegan coffee shop and bakery on Piedmont, to split a massive cinnamon roll with a friend. As you can tell in these photos, it was quite good. The cinnamon roll was warmed up, making the dough break apart and the frosting melt. I think it's safe to say that Timeless' cinnamon roll rivals Cinnaholic's, a vegan cinnamon roll shop in Berkeley.

If you've visited Timeless Coffee recently, perhaps for a donut or coffee like myself, what do you recommend trying?

Timeless Coffee
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4252 Piedmont Ave., Oakland, CA 94611
Open: Monday - Friday 7 - 7, Saturday - Sunday 8 - 7

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Eat in Oakland: Timeless Coffee (Pt. 2)

Chocolate Sprinkle Donut

This past weekend, I tried the Chocolate Sprinkle Donut at Timeless Coffee, a hipster vegan cafe located on Piedmont. The donut was more of a cake: it was moist, very chocolaty, and best enjoyed with a fork. It would be great paired with a cup of coffee made with one of their dairy alternatives.

If you've visited Timeless Coffee recently, what do you recommend trying?

Timeless Coffee
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4252 Piedmont Ave., Oakland, CA 94611
Open: Monday - Friday 7 - 7, Saturday - Sunday 8 - 7

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Eat in Berkeley: Rainbow Donuts

Counterclockwise from left: Rainbow Cake Donut, Ube Cake Donut, and Blueberry Cake Donut

I finally visited Rainbow Donuts in West Berkeley after reading about the donut shop on Bites & Bourbon, one of my favorite food blogs in the East Bay.

I picked three donuts while there: the Rainbow Cake Donut, which looks like Funfetti on the inside, the Ube Cake Donut, made with a purple yam popular in the Philippines, and the Blueberry Cake Donut, which is naturally dyed blue by the berries. I really enjoyed all three. Like Brenda mentioned in her blog post, Rainbow Donuts has a wide selection of interesting flavors you won't find elsewhere. They also use natural as opposed to artificial ingredients, which bring out the donuts' notable flavors.

The next time I visit Rainbow Donuts I might try the Red Velvet and Key Lime Glazed cake donuts.

If you've visited Rainbow Donuts recently, what did you try?

Rainbow Donuts
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2025 San Pablo Ave., Berkeley, CA 94702
Open: Monday - Saturday 5am - 8pm, Sunday 6 - 6

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Eat in Portland: Blue Star Donuts

Chocolate Almond Ganache donut

While planning my trip to Portland, I added two donut shops to my list: Voodoo Doughnuts and Blue Star Donuts. With four locations throughout the city, Blue Star Donuts offers a tantalizing selection of brioche-style raised donuts. Some of the flavors include Blueberry Bourbon Basil, Chocolate Almond Ganache, and Cointreau Crème Brûlée.

My mom and I tried the Chocolate Almond Ganache, which was as good as it looks. Like Voodoo Doughnuts, Blue Star is not messing around with the raised donut. Their dough is made from a classic brioche recipe daily. The chocolate ganache is nothing short of divine. In all, this donut was incredible. If I find myself in Portland in the future, I'll make sure to try their Blueberry Bourbon Basil, an alliterative and gustatorial winner. (The latter adjective has been confirmed by the lady behind butter, sugar, flowers after all.)

Their Southeast Portland shop is a sleek take on the classic coffee and donut shop. (Did I mention they serve Stumptown Coffee? They serve Stumptown Coffee.) They've got wall-to-wall counter seating (my favorite) and an ideal location on SE Hawthorne Boulevard.

According to Jenn Harris, my favorite food writer over at the Los Angeles Times, they're opening up a location in Venice this summer. They've also got a spot in Tokyo. Sounds like the beginning of world domination to me.

If you've stopped by Blue Star Donuts, what did you try?

Blue Star Donuts

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3549 SE Hawthorne Blvd., Portland, OR 97214

Open: Daily 8am - sold out

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Eat in Portland: Voodoo Doughnut

Dirt doughnut doughnut: a raised yeast doughnut with vanilla frosting and Oreos


Chocolate coconut doughnut: a chocolate cake doughnut with chocolate frosting and shredded coconut

Last week I spent some time exploring Portland, Oregon with my mom. When I asked my friends what to see in Portland before leaving for my trip, Voodoo Doughnut was one of the most highly recommended places to visit. We stopped by their original location on SW 3rd Avenue near W Burnside Street in Southwest Portland. 

After waiting in line for about ten minutes, we ordered two donuts while we were there: the "dirt doughnut doughnut" and the chocolate coconut doughnut. The former is a raised yeast donut with vanilla frosting and Oreos. It was unlike any raised donut I've had before. Usually, I'm not a fan of raised donuts and I prefer cake donuts exclusively. I'll make a huge exception for Voodoo's; it's that good. Their raised yeast donut is an ideal base for the dozens of crazy toppings it will hold. The frosting and the Oreos were also not as overly sweet as expected. They've perfected the balance between too sweet and not sweet enough. The chocolate coconut donut was equally as good. They use Devil's food cake for the cake donut base and freshly shredded coconut on top. If you love chocolate and coconut, this donut is for you.

After visiting for myself, it's not surprising why Voodoo Doughnut is so popular. They have a wide selection of cleverly titled flavors at low prices. It's not uncommon to wait in a line around the block. Fortunately, they have another location aptly named Voodoo Doughnut Too that I've heard rarely has a line. Also remember to bring cash as that's all they accept.

If you've visited Voodoo Doughnut, what do you recommend trying?

Voodoo Doughnut

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22 SW 3rd Ave., Portland, OR 97204

Open: 24 hours

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Coffee in Berkeley: Rasa Caffe

Rose Latte made with sweet rose, saffron, and vanilla


Cookies and Cream Vegan Donut from Pepples Donut Farm

I think I found my new local coffee shop. Located right near Ashby BART on Martin Luther King Jr. Way and Fairview in South Berkeley, Rasa Caffe serves delicious coffee from Bicycle Coffee Co. and vegan donuts from Pepples Donut Farm. 

When I stopped by last weekend, I tried the Rose Latte and a Cookies and Cream donut. Both were quite good. The latte had a delicate rose flavor, which I really enjoyed. The rose taste is subtle, although very much present. You can tell the latte was prepared perfectly, and with great skill and care. The donut was fresh, light, and just the right amount of sweet. It crumbled in my mouth and was complemented by the latte nicely. 

I was fortunate to met the namesake owner of the shop, Rasa Mott, who's an experienced chef and the son of two prominent Black Panther activists. You can learn more about Rasa and his cafe by reading this piece on Berkeleyside or watching his video on Kickstarter. 

The next time I come by, I'll try a cappuccino or their signature chai latte.

Here are more photos from Rasa Caffe. Mmm...

Rasa Caffe
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3140 Martin Luther King Jr. Way, Berkeley, CA 94703
Open: Monday - Saturday 7:30am - 4:30pm

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Eat in San Francisco: Dynamo Donut + Coffee

Maple Glazed Bacon Apple Donut

After hearing about Dynamo Donut + Coffee for years, I finally visited their Mission location on 24th and Hampshire last weekend before heading over to the San Francisco Street Food Festival. It was definitely worth the wait. You can tell each donut was made by a passionate and talented pastry chef at the helm, who in this case is Sara Spearin.

I tried the Maple Glazed Bacon Apple donut, which seemed like one of the must-try options according to users on Yelp. This raised donut lived up to my expectations and then some. For a morning treat covered in frosting and bacon, it was surprisingly light. The frosting was sweet, but not overwhelmingly so. Although I'm no baconholic, I actually would want a little more bacon to truly bring out its distinct flavor. Overall, this donut had the perfect balance between sweet and savory. I would gladly try it again soon.

The next time I stop by, I'll have the Chocolate Rose or even one of their gluten-free options like the "I'm Not a Gluten Chocolate with Raspberry Black Pepper Glaze." Basically, I'll have the chocolate, please!

Have you ever visited Dynamo? What's your favorite donut?

Looking for more photos from Dynamo Donut + Coffee? Here you are.

Dynamo Donut + Coffee

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2760 24th St., San Francisco, CA 94110
Open: Tuesday - Saturday 7 - 5, Sunday 9 - 4

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Eat in Oakland: Pepples Donut Farm

Organic Tofu Scramble with mushrooms, tender greens, spinach, carrots, and curry, served with hash browns and Acme sourdough toast




Counterclockwise from bottom left: Lavender Earl Grey, Salted Caramel, Philz Coffee, and Seascape Strawberry donuts

This weekend I visited Pepples Donut Farm for the first time. Located on San Pablo at 61st in North Oakland, this vegan donut shop serves a mean, all-vegan brunch on the weekends. When we arrived on Saturday at noon, we were surprised (and quite relieved) there was no wait.

I ordered the Organic Tofu Scramble made with mushrooms, tender greens, spinach, carrots, and curry, along with hash browns and Acme sourdough toast on the side. It was quite a treat. The tofu had a wonderful curry flavor, which made it so much better than the tofu scrambles I've had previously. I also enjoyed the hash browns and toast, two of my favorite breakfast sides. Although my friend was eager to try the Chik'n Waffle that's listed on their website, it's since been discontinued. Instead, she had the Breakfast Burrito that came with organic beans, potatoes, chiles, tofu scramble, and more, which she enjoyed.

Although this brunch was pretty good, especially considering it pleased an omnivore and a vegetarian, the vegan donuts were the main event. They come in a variety of interesting flavors, most of which I wanted to try. After consulting with an employee about which her favorites were (choosing the right donuts is a very serious matter), I tried the Lavender Earl Grey, Salted Caramel, and Philz Coffee. My friend ordered the Seascape Strawberry, which any fan of strawberries would like. All of these "top shelf" donuts, as Pepples calls them, had the same cake donut as a base and a unique sugary frosting on top. The Lavender Earl Grey had the subtle flavors that I love (especially in gourmet ice cream). The Salted Caramel was very salty, which added instead of subtracted to the experience. The Philz Coffee tasted like it was made with real coffee, which it most likely was. If I had to choose, my favorite was the Lavender Earl Grey. They also serve many more types of cake donuts, raised glazed donuts, and jelly donuts. Vegan or not, Homer Simpson would wholeheartedly approve.

If you're looking for a solid vegan brunch, Pepples is definitely worth trying. Their prices are affordable (about $8 - $9 for most brunch plates), while their donuts are between $2 and $3 a pop. The problem is that you may want to try every flavor like myself. Their donuts are also sold at a variety of locations across the Bay Area, as indicated by the donut symbols on this handy map. For the novelty photo inclined, they have a huge pink donut outside that makes a perfect photo op.

Craving more photos of vegan donuts? Grab a napkin.

Pepples Donut Farm
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6037 San Pablo Ave., Oakland, CA 94608
Open: Monday - Friday 7:30 - 3, Saturday - Sunday 9 - 3

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Eat in Los Angeles: Fōnuts

Red Velvet with sprinkles and Hawaiian with coconut and cream filling

When planning my trip down to Los Angeles in October, I made sure to add Fōnuts to the top of my to-do list. With a grand total of four donuts eaten on two separate occasions, I can say with confidence that this gourmet faux-donut shop, located in the city's Westside on 3rd and Crescent Heights, is definitely worth the trip. What makes Fōnuts note-worthy is that their donuts are either baked or steamed. The donuts range from being delicate treats, like the gluten-free chocolate with sprinkles, to being filling desserts, like the maple bacon and Hawaiian. If you're planning to be a productive member of society post-consumption, it may be best to split one of the more fully-leaded versions with a friend. They also started serving ice cream in June, which can only make your next visit that much more necessary.

Fōnuts
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8104 W. 3rd St., Los Angeles, CA 90048
Open: Monday - Friday 7:30am - 10pm, Saturday - Sunday 8am - 10pm

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Interview: Sunhui Chang of FuseBOX

Chef Sunhui Chang, the founder of FuseBOX in West Oakland

I'd like to introduce you to Chef Sunhui Chang, the founder and brains behind FuseBOX. Located a little over a mile away from 19th St. BART in Oakland, near 24th and Adeline, you'll find Chef Chang's Korean restaurant. After passing through the gated entrance, you'll see a long table with two benches set up for shared al fresco dining, reminiscent of those in a grade school cafeteria, as well as a neat, modern interior for inside eating.

FuseBOX serves traditional Korean food, more conceptual dishes, and non-Korean food altogether. What every dish has in common, or at least the six that I tried, are great attention to flavor, texture, and detail. It's great if you're looking for a fun izakaya-style lunch during the week or Korean beignets with a cup of coffee on a Saturday morning. I had the absolute pleasure of not only trying Chef Chang's fantastic food, but also learning more about the man who, as his black tee aptly states on the back, "I Bleed Kimchi." 

Brittany: Can you tell us a bit about yourself?

Sunhui: I was born in Incheon, South Korea. I moved to Guam when I was seven. Then I moved to the Bay Area when I was 17. I went to Berkeley High, then Cal. I was always in the food industry. My mom opened her award-winning Korean restaurant when I was 13 and I worked in that kitchen till I moved out here. But my passion for food and cooking started before that. I grew up on PBS cooking shows, [like] Julia Childs and Great Chefs, Great Cities. I started watching those shows when I was 10 - 11 years old.

Brittany: What inspired you to start FuseBOX?

Sunhui: When I moved out of Berkeley and moved to Emeryville about seven years ago, I roamed around West Oakland and fell in love with the Wild Wild West nature of West Oakland. Then I moved to West Oakland four years ago and was offered a spot about two blocks away from the current FuseBOX location. That location didn't work out as the owner went bankrupt and the building went into foreclosure. But I was fortunate that the owner of the current FuseBOX space took interest in what I wanted to do. The industrial and Wild West atmosphere sparked a vision of a Korean soju bang, like the soju bangs that my dad and his friends and business colleagues would go to in South Korea. I wanted to do Korean food. I was a bit concerned as when I had my catering company, nobody wanted Korean cuisine. But with the new interest that was brewing about Korean cuisine, I felt this was the perfect time and the perfect place and I love Korean food.

In-House Tofu, deep-fried with tare no moto dashi

Buttered green beans

Banchan, featuring everything from kimchi vegetables to mushrooms and broccoli

Brittany: How did you come to the decision of serving Korean food in an izakaya format?

Sunhui: I always found the izakaya format to be fun for both diners and cooks. It gives diners playful decision-making and gives us cooks a creative platform. I also had a bunch of stuff that I love and wanted to cook that was non-Korean. It really gives a cook and a chef a lot of freedom.

Brittany: Can you describe the type of food a customer will encounter at FuseBOX?

Sunhui: That's a tough one. Korean of course, but mainly it’s food that I love to eat. Food that is playful.

Brittany: What would you recommend for a first-time customer?

Sunhui: Well, I would definitely suggest a bap set which offers our banchans. Our bacon mochi has been a hit. Our KFC is quite popular. Our house-made tofu with tare no moto dashi is one of my personal favorites. If you want to be just down and dirty, our sandwiches are perfect for lunch. And of course our skewers; you can get a veggie bap set and complement it with a bunch of skewers. Get the sandwich with a glass of Tang. For the last month, I’ve added a Korean beignet, which is like a donut mocha. I'm also proud of collaborating with my Pastry Chef Adam Strahle on the Tang Granita Creamsicle. Can you tell that I love Tang?

Busan (Pork Belly) Torta with savory cabbage and pickled white zucchini


Grilled pork belly, which was served with rice (bap) and banchan

Brittany: Sounds like it! Can you describe the process of creating a new dish?

Sunhui: Inspiration hits you in so many different ways. Many times though, I always go back to my childhood. I enjoy doing that high-brow, low-brow thing, like with Tang or creating miso pickled cream cheese, taking the lowly cream cheese and turning it into something that is uniquely sophisticated. We serve it with our house salad.

Brittany: What ingredients do you get most excited about?

Sunhui: Good question. Ingredients that I feel are somewhat neglected such as "vegetable offal," parts of the vegetable that most people throw away. I love breaking down a vegetable to its different parts. For example, I have fallen in love with yau choy. Yau choy can be broken down to its leaves, its stems, its stalk, and its blossom, each with its own merits, its own flavor, its own texture, which means I can then use this one plant to give me several dishes. I'm an omnivore, but I love my vegetables.

Korean Beignets

Tang Granita Cremesicle, created by Chef Chang and Pastry Chef Adam Strahle

Brittany: What types of dishes would you like to make but haven’t already?

Sunhui: Well, I've left off the seafood items on my lunch menu, so that I could offer it for dinner. I'm excited to hear what people would think of the air-dried trout. It's placed in a salt brine, then dried out in the night air. But before I dry it, I sprinkle it with aonori and lace it with greens or kyen yip or shiso or basil. Also, a couple of tartars and when the weather starts getting cooler, the dakjjim.

Brittany: How has living in Oakland influenced your work?

Sunhui: I can honestly say that FuseBOX would not have been created if it wasn't for Oakland. FuseBOX would not have taken place anywhere else except Oakland and West Oakland at that.

The diversity set me free to explore cultures and flavors. I don't think I would have created some of my dishes if I lived elsewhere. I love Oakland and the people of Oakland. I also love all types of cuisine. That's one of the reasons why I love Oakland so much. It's that diversity thing. I feel every culture has something I love to eat.

Brittany: What can we expect to see from you in the future?

Sunhui: Beside more service hours from FuseBOX, such as dinner, I'm excited about opening for coffee and Korean beignets in the weekend mornings. As for my culinary future, I'm constantly playing around and evolving. I also love to collaborate. The cooks that I work with have a lot to do with what direction I might go. I love being inspired by others. My Pastry Chef Adam Strahle and I have been having great brainstorms. He's also a great young cook. He's not just limited to sweets. There's no precise direction that I can say that I'm following except that whatever I do will be with a great deal of passion. As for my professional career, I always want to cook, but I do have a dream of opening a small boutique hotel.

FuseBOX

Website | Facebook | Twitter | Yelp

2311A Magnolia St., Oakland, CA 94607

Open: Wednesday - Saturday 11:30 - 2:30, Sunday mornings

(check Facebook and Twitter for updates)

All of the photos were taken by myself, except the last photo which is used with the permission of Chef Chang.

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