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Chef Ron Pei (and his adorable dad) has been in charge of the Chino kitchen for two months, which means it’s just about that time for brunch. Launching this weekend, brunch at Chino will feature Asian classics with that beloved California twist. Think bacon and egg baos, egg moo shu pork and several jooks, or Korean-style rice porridge, like a smoked trout version. And then there are the foie gras soup dumplings, which take an already-decadent food and kick them up a notch with some luxurious liver. That and the "edible cocktail" (AKA jello shot) mimosa from bar manager Danny Louie, and you have yourself a pretty baller brunch.
"We didn’t want to replace the eggs benedict experience, but instead offer something different and new, but still blend in in that San Francisco/California brunch scene with my cherished porridge upbringing," Pei told Eater. "My home breakfast growing up was a nice bowl of porridge, some stir fry dishes and pickles. That’s comfort to me." Chino will be open for brunch starting this Saturday, October 24 from 11:30 a.m. to 3 p.m. on Saturdays and Sundays. Check out the full menu below.
