What is Ken Eating

One should enjoy the taste and the looks of the meal. All pictures are taken by Kenneth Leung Best way to see real time posts of what I eat is to follow me onn Instagram at www.instagram.com/kleungsf 

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Chinese hot pot at Fondue Chinois in Chinatown San Francisco

Fish meatballs tripe. Beef short ribs and lamb shoulder. Ducks blood.

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Very good mighty Viking sandwich with ham salami pastrami at Viking Submarine in San Rafael

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Dinner at Mister Jiu’s in Chinatown San Francisco. Reopened with tasting menu concept to streamline the restaurant

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Japadog food truck at Landsdown mall, Richmond Vancouver Canada

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Korean food included spicy marinated raw crabs at Jjam Ppong Chinese Korean food in San Francisco

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What is Ken Eating turned 9 today!

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Dinner at Empress by Boon in San Francisco

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Romolo’s cannoli in San Mateo California. Made to order.

Classic cannoli shell filled with pumpkin ricotta plus cherries and pistachios 

Dusted with confectionery sugar

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Lunch at Esperpento Spanish restaurant in the mission district of San Francisco. Seafood paella. Jamon Iberico and Crema Catalana

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Uncle Tetsu Cheesecake at hillsdale mall San Mateo

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Vietnamese food at Pho Saigon in South San Francisco including classic pho, crab noodle in tomato broth, vermicelli w bbq pork and sautéed steak with garlic noodles.

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Lunch at Davenport roadhouse restaurant off highway one in California

Western burger and pest pizza

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Home made corn chowder receipe

Here is the #recipe of the #cornchowder that I make frequently on my Instagram story 4 lbs of frozen corn 1-2 lb of onion 1 can of garbanzo beans, drained 1 thumb sized ginger nutritional yeast (Available in health food stores) turmeric (optional, primarily for color) 1 can of coconut milk (cooking kind, not drinking) salt and pepper, oil 1 big pot Immersion blender You need one large pot to cook it all Slice onion and sautee in oil still very soft, at least 30 min in med heat. Strain 1 can of garbanzo beans, boil in water for 10 minutes, strain, remove as much husk as you can Once onion is done, add water, at least 6 cups and bring to boil Add nutritional yeast, at least ½ cup and continue boiling, add garbanzo beans and boil for another 2 minutes Use immersion blender to blend mixture to smooth. Cut ginger into big slices (not to small so you can identify and remove later) and add Add frozen corn, one bag at a time to boil Add coconut milk and additional water if needed Bring to boil, add teaspoon of tumeric to bring out the bright yellow color, add more if you like the flavor Boil bout 5 minutes, taste, add additional nutrition yeast or salt as needed. If you are going to serve it all, then cook it for another 20 minutes, if you are meal prepping then stop cooking and refrigerate/freeze and cook later. Remove ginger, serve as is or use immersion blender to smooth it out. Enjoy

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Detroit style pizza at square pie guy san Franciso

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Dinner at madcap Marin by chef Ron Siegel

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Late dinner with calamari,burger and key lime pie at Fog City San Francisco

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Lao table San Francisco