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Monday, January 24, 2011

Beautiful Mod-Filipino Dishes at Hapa SF's Saturday Pop-Up

Posted By on Mon, Jan 24, 2011 at 12:29 PM

click to enlarge Duck adobo confit salad with beets, one of several mod Filipino dishes at Hapa SF's Saturday pop-up. - JUN BELEN
  • Jun Belen
  • Duck adobo confit salad with beets, one of several mod Filipino dishes at Hapa SF's Saturday pop-up.

Hapa SF's William Pilz impressed once again Saturday during his packed pop-up at La Victoria on 24th Street. The dinner previewed new Filipino dishes that may end up on the regular menu of Pilz's Filipino food truck. Pilz plans to reprise the menu Tuesday night at Bar Basic.

click to enlarge Arroz caldo with mussels, scallops, and prawns. - JUN BELEN
  • Jun Belen
  • Arroz caldo with mussels, scallops, and prawns.

Arroz caldo ($13), a seafood version of the popular Filipino rice porridge, was pure comfort in a bowl: rice slowly simmered in a fish-sauce-flavored broth teeming with delicate, thumb-sized mussels, scallops, and prawns, served with fresh calamansi, scallions, and fried garlic chips. Pilz told SFoodie that the inspiration for the seafood rice porridge came to him one cold night on the truck. Business had been slow, and he felt nothing could be more comforting than a bowl of steaming hot arroz caldo. We couldn't agree more.

His mechado sliders ($8) ― Beef short ribs braised in a rich tomato sauce, served on crusty Acme bread and topped with thinly sliced and subtly sweet pickled mangoes and carrots ― were a clever take on a humble, homely dish. The flavors in Pilz's duck confit adobo salad ($9) were clean and well balanced. The duck's vibrant vinegar flavor worked incredibly well with the baby beets and spicy lettuces from County Line Harvest.

click to enlarge Calamansi cheesecake. - JUN BELEN
  • Jun Belen
  • Calamansi cheesecake.

Two inventive desserts capped the top-notch Filipino dinner. One was a calamansi cheesecake ($5), a classic version served with silken calamansi curd and açai sauce.

The other was a halo-halo cannoli ($6), a fragile cannoli shell ― reminiscent of barquillos ― filled with ube cream, sweet adzuki beans, tapioca pearls, and coconut flakes. Both sweets left us craving more.

If you missed Saturday's La Victoria event, you can still catch Hapa SF's pop-up dinner at Bar Basic in SOMA tomorrow, Tue., Jan. 25. Or wait till Pilz rolls out Hapa SF's new menu, which Pilz plans to do soon.

Read more from Jun Belen at Jun-Blog. Follow us on Twitter at @sfoodie.

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Jun Belen

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