Love for good food does not necessarily makes a good chef, but it surely is one of the prerequisites. Does it mean that chefs can eat on cue any time of day or night? Even if they’ve just cooked, tasted, and eaten plenty?
That was a question for me to ponder at the SF Chefs opening night After Party, which started at 10 p.m., following the Grand Tasting Tent celebration on San Francisco’s Union Square.
Aptly named “Steamed, Fried, and Shanghai’d,” the after party was happening at the newly redesigned E & O Asian Kitchen, known for its yummy original cocktails and creative tasty bites – steamed, fried, and otherwise cooked and spiced to perfection.
The scene was set for a crowd of SF Chefs participants and guests who quickly filled the elegantly-lit bar area on the first floor, and the upstairs dining hall decorated with antique furniture and art pieces.
Late night delights from host Chefs Arnold Eric Wongand Sharon Nahm were paired with Asian inspired cocktails from the beverage director Carlos Yturria.
Ahi tuna poke in a fried wonton basket was delicately spiced with ginger, and garnished with shallots, red pepper, and microgreens. 
Lightly breaded and fried cod was redolent of turmeric and cardamom from a swirl of muchi curry tartar.
Lap Souchong tea deviled eggs were topped with crispy pork belly, red chili, and a sprig of cilantro. 
Shiitake mushroom dumplings were served in a Chinese soup spoon, bathed in soy butter pan sauce. 
The ambience at E & O Asian Kitchen is a big part of the enjoyment this place offers. Sleek, dark, and intriguing, the restaurant is a definite standout among its many peers in the city of San Francisco, and calls for a more detailed visit than at the SF Chefs after party – which was a huge success, indeed. E & O Asian Kitchen is located at: 314 Sutter Street in San Francisco. Call for reservations 415-693-0303 or visit: www.eosanfrancisco.com
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