Springing Forward with Express to the Orient

ast week, we had the pleasure of serving our Scallop Crudo with XO Sauce at the Union Square BID Spring Fling event! Ghurka, a boutique leather goods store, provided a sophisticated yet intimate atmosphere for local business partners to mingle.

In honor of “Spring Fling”, Executive Chef Sharon and General Manager Amanda set a beautiful table to reflect E&O’s Modern Asian ambiance. The table’s place settings were rich with color, which complemented the light and fresh Scallop Crudo.

The evening featured some of Union Square’s finest restaurants: Scala’s Bistro and Gaspar Brasserie, each serving their unique and delicious creations. But, as we all well know, an event wouldn’t have been complete without beverage options. Eno Wine Bar, Suerte Tequila and Lucas Bols, all of whom served up refreshing cocktails and wine selections, made the perfect pairings for the light bites.

No sooner had the event begun, the space was buzzing with excitement and conversation as guests made their way around, tasting a bit of Italian, French, and Modern Asian cuisine.

We had a wonderful time catching up with old friends and meeting new ones as we shared our current and upcoming Express the Orient menu items. For a fun twist, we challenged our fellow members to “Enter to Win” a chance for dinner for two. Imagine how fun it was to learn that several of our Union Square BID members regularly stopped by E&O Asian Kitchen for happy hour or had hosted private dining events, and were only too excited to participate in the contest for a chance to dine with us again!

Spring Fling was such fun, and we are definitely looking forward to the next Union Square BID event! Hope to see you there!

Springing Forward with Express to the Orient

Behind the Scenes with Executive Chef Sharon Nahm: Express to the Orient

The Express to the Orient is this year’s version of our annual Spice Route series at E&O. Instead of highlighting a different spice each month, the Express to the Orient series features a menu composed of two dishes and a cocktail from one major Asian city each month. This is really exciting because it is an opportunity for me and my guests to adventure into the many different flavors of Asian cuisines!

I wanted to design the Express to the Orient series to share not only a new variety of dishes, but also the diverse traditions that are unique and meaningful to each Asian culture. For example, with last month’s Bangkok menu, we shared the story behind Drunken Noodles or Pad Kee Mao, a non-alcoholic dish created when a wife appeased her drunken husband’s demand for stronger flavor in his noodles. This month for E&O’s “stopover” in Hong Kong, I wanted to highlight the XO sauce served with the Scallop Crudo dish. Invented in Hong Kong in the 80s, XO sauce was a chic pop-culture reference to the XO Cognac liquor, which represented prestige and high-quality. Even the packaging for this sauce often mimics the French liquor in style!

There’s such a thrill to creating each month’s Express to the Orient menus because I get to put a modern twist on traditional cuisine. Once I understand the general flavor profile of a dish, I create my own version of that item. For example, on the Bangkok menu last month, I paired the Grilled Pork Skewers with my own version of house-made roasted chili jam, inspired by the the Thailand’s traditional chili sauce.

We are only at the second Express to the Orient city with four more to go! I am excited to be crafting more menus for our next city destinations and hope that everyone can join us in this delicious venture! Stay tuned for our mystery city contest in June, since the 6th city has yet to be determined by our social media fans.

P.S. Personally, I hope that Singapore or Tokyo gets picked for the last mystery city!

Behind the Scenes with Executive Chef Sharon Nahm: Asian New Year

Celebrating the Lunar New Year at E&O Asian Kitchen is always an exciting time for our team and guests. This year, I was inspired to create a special menu just for Year of the Horse, and I hope both locals and tourists will enjoy it. This menu features equine-inspired cocktails and celebratory dishes, and will be available until Saturday, February 15th.

This Year of the Horse menu is both a celebration of traditions and the flavors of Asia, where I showcase my spin on some of the traditional dishes served during family gatherings. Our Long Life Noodles are my interpretation of the traditional entree, and includes beef, mushrooms, scallions, and sesame. Noodles symbolize not only longevity, but good health. Serving the Crispy Fish in its whole form may be a surprise to some customers, but is closer to how the traditional fish dish is served during Lunar New Year celebrations. The head and tail are left attached to symbolize a good beginning and ending for the coming year.

Our cocktail menu was designed with flavors used during Asian New Year and in Asian cuisine. The Green Horse cocktail is green tea infused gin, ginger, and lime – this cocktail pairs well with the special menu entrees because it’s refreshing and brings a brightness in flavor that plays off the rich and savory dishes. My favorite is the Unbridled cocktail. The spiced Szechuan pepper-infused vodka is shaken with lychee and lemon – a unique and delicious blend.

In the spirit of celebration, we’re also thrilled to bring back the tradition of having a Lion Dance to herald good fortune to our doors. After the Southwest Chinese New Year Parade on February 15, E&O invites you to a live performance with two lions dancers right in our restaurant. It will be a spectacle not to be missed!

Our E&O Team wishes everyone a healthy, prosperous and delicious year ahead. Happy New Year!

Five Places to Drink This Week San Francisco | 7×7

“October is National Breast Cancer Awareness Month and lots of local businesses have decided to keep their charitable donations
within the Bay Area this year. This means that you can belly up to the bar and help make a difference in the fight.”

Eater SF: San Francisco’s $1 Oyster Deals, Mapped

“E&O’s happy hour special boasts $1 oysters from 3pm to 6pm Monday through Saturday. Not too shabby.”

Think Pink and Drink!

With a powerhouse female management team, breast cancer awareness is a cause that is close to our hearts. This month
we ask you to join us in the fight against Breast Cancer!

10% of all Blushing Geisha cocktail sales during the month of October will be donated to San Francisco’s
Emergency Breast Cancer Fund. We are lucky to have an organization within the
community where women (and men) affected by the illness can turn in times of need, for education, prevention and support. Come in, have a drink and give back.

Huffington Post: Fifteen Sak-Tails for World Sake Day

To celebrate this holiday, the Huffington post celebrated by highlighting 15 sak-tails, pronounced “socktails” including our Blushing Geisha.

LUCKYRICE San Francisco

On Friday, September 6th we headed down to the Ferry Building to participate in the LUCKYRICE and were thrilled to be
cooking alongside other San Francisco chefs committed to preparing high quality Asian cuisine.

SF Chefs 2013 – CBS San Francisco

A delicious gallery from the Saturday Grand Tasting Tent at SF Chefs including our Kimchee dumplings!

Yum Sugar: Asian Flatbreads, the Easy Way

In case you missed Sharon’s SF Chefs demo at Bloomingdales!

SF Chefs 2013!

We spent the first weekend of August at the Fifth Annual SF Chefs Food & Wine Festival
in Union Square! It was quite a busy weekend but we enjoyed every minute of it! So thank you those who came to the After Party
on Friday night, stopped by our table at the Grand Tasting Tent on Saturday or participated in Sharon’s demo on Sunday!

We had a blast and hope you did too!


Rollin With the Red Carpet:

San Francisco Magazine’s

Best Chefs After Party


Grand Tasting Tent: The Five Tastes -

Bitter Sour, Salty, Sweet and Umami


This is How I Roll: Indian,

Afghan and Chinese Flatbreads

Photos courtesy of: Gamma Nine Photography, Tara Luz Photography,
and Robert Lugtu Photography

Join Chef Sharon and the E&O team for a fun filled weekend at SF Chefs Food & Wine Festival from August 2-4!

Friday, August 2nd

Friday we’re kicking off the opening night festivities and rolling out the red carpet for the official SF Chefs Friday Night
After Party with San Francisco Magazine!

Let loose and enjoy an evening of cocktails, music, food and fun!

To purchase tickets to this exclusive event

click on the photo below:

Saturday, August 3rd

Indulge your senses at the Grand Tasting Tent on Saturday afternoon and meet Sharon as she serves up succulent Pork & Kimchee Potstickers with a delicious
ginger soy dipping sauce. Be sure to say hi and leave your business card at the table for chance to win dinner for two!

Tickets are available now and can be purchased by clicking

the photo below:

Sunday, August 4th

Ever wanted to learn Sharon’s secrets to making the delicious flatbread served at E&O?
Here’s your chance: On Sunday morning Sharon will be in the kitchen at Williams Sonoma for a dynamic and interactive
cooking demo where attendees will learn to select ingredients that reflect key flavor profiles of Asian flatbreads.
Attendees will not only learn how to roll and cook these flaky breads but they will of course get samples and leave with

the recipe for Sharon’s delicious creation!

Purchase a ticket by clicking the image below: