In this groundbreaking cookbook, Brandon Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie.
In the pages devoted to dim sum and dumplings, and throwing a party Chinese-banquet style, Jew connects his classical training and American roots to Chinese traditions of celebration, through the shared making and enjoying of food.
With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Brandon Jew is the executive chef and owner of Mister Jiu’s, a contemporary Chinese American restaurant in the heart of San Francisco’s Chinatown. Mister Jiu’s combines the local, seasonal and organic bounty of the Bay Area with classic Chinese techniques and flavors.
The restaurant celebrates its place in the historic neighborhood working to evolve and define Chinese American cuisine in the Bay Area. Brandon’s training spans from Bologna, Italy to Shanghai, China and many restaurants within the Bay Area.
He considers Judy Rodgers (Zuni Café), Michael Tusk (Quince) and his grandma, Ying Ying, to be his most influential mentors. Brandon has appeared in the New York Times, Wall Street Journal, and on Mind of a Chef, Ugly Delicious, Taste the Nation and Vice Munchies.
His honors at Mister Jiu’s include one Michelin star, Bon Appetit #3 on the 2017 Hot 10, San Francisco Magazine Chef of the Year and James Beard nominations for Best Chef West 2018 and 2020.