Cuisine type: Chinese
Atmosphere: family style, authentic decor
Meal: early dinner
Price range: $4-$6 appetizers, $9 soup to share, $10-$15 most entrees
Overall score: 8.17
Nina
After a nice, long walk through San Francisco, and a light snack at Tartine Cafe in the Mission which served as lunch, we were starving for dinner by 3 o’clock. We refused to be fooled into going to the most shiny, expensive restaurant operating as a tourist trap like we were our first time in Chinatown, so we did our homework. From cuisine type to review scores, we were drawn to Hunan Home, a nice restaurant with a cozy and authentic decor, though unassuming from the outside.
Since the menu seemed reasonably priced, and since walking by all the different grocery stores that line the streets of Chinatown only increased our interest in trying a variety of flavors, we decided to share a three course meal. They don’t actually offer multi-course fixed menus, but we chose a nice appetizer, a soup and entree that spanned across different cooking styles, flavor profiles and textures, perfect for the curious palate.
For an appetizer, we got Xiao Long Bao, or in other words broth filled pork dumplings - a variation on the classic which not only contains the flavorful meat mixture, but also encloses a small amount of broth. I can never tell if they are made with so much care that liquid is actually trapped inside the delicate wrapper, or if the shell is more porous and thus allows the broth to be absorbed during cooking. Either way, they were quite delicious, to the point where I found it difficult to wait long enough for the broth to descent below boiling temperatures before digging in.
The choice of soup was influenced by the barrels upon barrels of very expensive dried scallops that we saw in every neighborhood grocery store. I couldn’t think of a way that extremely dehydrated seafood could transform into something edible, it looked rock hard and potentially very salty. The dried scallop soup we ate proved me wrong - the concentrated seafood flavor of the scallops really came through and the minced pieces of scallop in the soup, while a bit on the chewy side, were a burst of added flavor. It also helped that the soup was dressed with egg, since I am always a fool for egg drop soup.
The slight disappointment in this meal came from the entree. We ordered sizzling prawns, and in my head I saw something similar to the way some Indian restaurants serve tandoori chicken on a bed of onions in a hot cast iron platter. The platter part was right, but the preparation was not even close - the shrimp came in a glaze-like sauce which at first glance looked like a pre-packaged sweet and sour sauce reminiscent of Chinese fast food. However, it was less sour and more sweet, and the spice that the chili flakes warned of remained absent. I also noticed the stark absence of vegetables, which is ironic because at most Chinese restaurants I have the opposite problem to complain about. Even so, the rice worked as a great vessel to soak up some of the sauce on the serving platter.
To finish our meal with a truly authentic touch, a parade dragon entered the restaurant to greet customers in honor of the Chinese New Year, and fire crackers were being fired outside at the same time.
Food 8
Drinks 7
Atmosphere 7
Service 9
Value 8
Since the menu seemed reasonably priced, and since walking by all the different grocery stores that line the streets of Chinatown only increased our interest in trying a variety of flavors, we decided to share a three course meal. They don’t actually offer multi-course fixed menus, but we chose a nice appetizer, a soup and entree that spanned across different cooking styles, flavor profiles and textures, perfect for the curious palate.
For an appetizer, we got Xiao Long Bao, or in other words broth filled pork dumplings - a variation on the classic which not only contains the flavorful meat mixture, but also encloses a small amount of broth. I can never tell if they are made with so much care that liquid is actually trapped inside the delicate wrapper, or if the shell is more porous and thus allows the broth to be absorbed during cooking. Either way, they were quite delicious, to the point where I found it difficult to wait long enough for the broth to descent below boiling temperatures before digging in.
The choice of soup was influenced by the barrels upon barrels of very expensive dried scallops that we saw in every neighborhood grocery store. I couldn’t think of a way that extremely dehydrated seafood could transform into something edible, it looked rock hard and potentially very salty. The dried scallop soup we ate proved me wrong - the concentrated seafood flavor of the scallops really came through and the minced pieces of scallop in the soup, while a bit on the chewy side, were a burst of added flavor. It also helped that the soup was dressed with egg, since I am always a fool for egg drop soup.
The slight disappointment in this meal came from the entree. We ordered sizzling prawns, and in my head I saw something similar to the way some Indian restaurants serve tandoori chicken on a bed of onions in a hot cast iron platter. The platter part was right, but the preparation was not even close - the shrimp came in a glaze-like sauce which at first glance looked like a pre-packaged sweet and sour sauce reminiscent of Chinese fast food. However, it was less sour and more sweet, and the spice that the chili flakes warned of remained absent. I also noticed the stark absence of vegetables, which is ironic because at most Chinese restaurants I have the opposite problem to complain about. Even so, the rice worked as a great vessel to soak up some of the sauce on the serving platter.
To finish our meal with a truly authentic touch, a parade dragon entered the restaurant to greet customers in honor of the Chinese New Year, and fire crackers were being fired outside at the same time.
Food 8
Drinks 7
Atmosphere 7
Service 9
Value 8
Ben
A highly authentic (what else would you expect?) restaurant in the middle of Chinatown. A perfectly sized menu (good selection but not overwhelming as many chinese restaurants) and friendly staff. The feel, decoration, and utensils reminded me of some of the restaurants I went to in China. I'm not usually crazy about egg-drop soup, but i actually really enjoyed the dried scallop egg-drop soup (we were tempted after having seen dried scallops sold in several shops throughout Chinatown). The dumplings were subtly tasty and not too greasy/fatty. The sizzling shrimp entree was pretty flavorful as well (slightly sweet for my taste but overall delicious). The restaurant has a pretty cozy and pleasant feel, and I would recommend it as the best restaurant I've eaten thus far in Chinatown.
Food 9
Drinks 7
Atmosphere 9
Service 9
Value 8
Food 9
Drinks 7
Atmosphere 9
Service 9
Value 8
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