Chef Chris Yang

Chef Chris Yang Rotating popups by Chef Chris Yang.

05/07/2026

We got a ton of pork belly cooking for our Lu rou fan for the Taiwanese American Cultural festival this Saturday at Union Square. We'll be slinging Lurou fan, silken tofu, chilled doubanjiang noodles and more! Come see us!

Been super stoked on our youtiao lately. We double fry ours and toss it in a 5 spice sugar. It's kind of like a re-imagi...
05/01/2026

Been super stoked on our youtiao lately. We double fry ours and toss it in a 5 spice sugar. It's kind of like a re-imagined churro. Our current set comes with yuzu creme fraiche ice cream, winter melon caramel with sprinkles and peanut sesame praline. We call it the breakfast Sundae. Only dinner time .sf

What an honor it was to host the past couple of days. You're truly an inspiration a constant reminder of why we do this...
04/16/2026

What an honor it was to host the past couple of days. You're truly an inspiration a constant reminder of why we do this everyday.
"To give and create with

Bringing the bay to Portland next weekend! .sf is teaming up with for first Live Fire Cooking Club of 2026. Link in bi...
03/06/2026

Bringing the bay to Portland next weekend! .sf is teaming up with for first Live Fire Cooking Club of 2026.
Link in bio to book.
.
Saturday 3.14: Family style Tasting Menu
Sunday 3.15: Plate Lunch Collab
Beautiful pork chop tomahawks on the menu tonight .sf. maybe if you're lucky, we'll bring a couple of these up to Portland!

The return of the BFast burger and the Taiwan Taco. Tonight only .sf.Industry Snack Night, SANDO EDITIONTONIGHT, MONDAY ...
03/02/2026

The return of the BFast burger and the Taiwan Taco. Tonight only .sf.

Industry Snack Night, SANDO EDITION
TONIGHT, MONDAY 3.2, 5-9ish

09/09/2025

Another peak at our confit cabbage dish. Charred super hard, pour hot rendered lard over and confit for a couple hours.

Bringing together as part of our "Family Dinner" Entree course for our Entree Course for our Wine & Chef Dinner this Saturday, September 13. Tickets still available via .

-Roast Pork Belly Confit with Red Yeast Charsiu & Charred Cabbage, shiso chimichurri, kalo soubise

Grilled cabbage is one of my favorite things. Our favorite way is to burn the hell out of it, then confit it in a bath o...
09/05/2025

Grilled cabbage is one of my favorite things. Our favorite way is to burn the hell out of it, then confit it in a bath of rendered pork lard. Then it's grilled again with a black pepper au poivre.

We are featuring this cabbage with our chashao roast pork for our main course for our Wine & Chef Dinner with next Satuday, Sept 13.

If you are on Maui and want a taste of .sf, come see us! We'd love to have you at our table and cook for you.

Address

Lafayette, CA

Opening Hours

Saturday 12pm - 2pm
Sunday 11am - 4pm

Telephone

+14152899808

Website

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