2431 Durant Ave Suite A
Berkeley, CA 94704
Given the preponderance of Cantonese food in the Bay Area, it’s often exciting when a non-Cantonese Chinese restaurant pops up in the city or East Bay. This is especially true when the restaurant has the potential to be really good and more authentic than a Cantonese run place that masquerades as some other kind of Chinese cuisine.
Thus, when Famous Bao opened a couple months ago, there was some cautious optimism. This was the first Shaanxi style restaurant in the East Bay, the brainchild of a UC Berkeley alum at a location just south of the Cal campus. As a bonus, one of the chefs at the restaurant is the restaurateur’s own dad, who is a former chef at the acclaimed Z&Y in San Francisco. And as more and more people ate their, the cautious optimism turned into excitement with the constant stream of international students from China patronizing the place. Finally, Luke Tsai of the East Bay Express wrote a very positive review of the place that was published a couple weeks ago.
After reading the review, my aunt and I decided to give Famous Bao a try. So after a commercial communal kitchen open house we went to last Sunday, we headed up to Berkeley to see if Famous Bao matched to the hype. After waiting about 10 minutes in line we ordered the following:
- Bao’s Famous Stewed Oxtail Iron Pot – The iron pot came first with a few stewed oxtails and a surprising amount of veggies heated with a slightly spicy sauce in an iron pot. All the ingredients mixed well together for a very flavorful and slightly spicy dry pot. The dish comes with a bowl of steamed rice. While it was one of the most expensive dishes at around $11, it was worth every penny.
- Spicy Cumin Lamb Burger – While the filling was nice with tender lamb, cumin, and onions; I did not like the dry bread. I could see how these sandwiches are all the rage in China, with its ease of portability and cheap prices. However, I probably wouldn’t order these again.
- Spicy Beef Hand Pulled Noodles – Famous Bao’s version of Biang Mian was very good. I loved how the chewy long wheat noodles, hot spicy oil, and tender beef all melded together. The noodles weren’t totally hand made (they seem machine cut), but that is a little quibble when these noodles were clearly kneaded, stretched, and cooked just right. I would definitely go to Famous Bao just for a bowl of noodles.
Vegetarians should not fret either as pretty much all the dishes they make have a vegetarian option. In fact, I hear the class version of Biang Mian simply has scallions and hot oil.
All in all, this was a really good intro to Shaanxi for me and the East Bay. I just can’t wait for more quality non-Cantonese Chinese restaurants to open up in Oakland and Berkeley. It would certainly free me from long trips to New York, LA, or even the South Bay.