Chew On This: Betelnut Peiju Wu, San Francisco

The Asian Brewhouse Comes to America For hundreds of years in the bustling cities and fragrant harbors of Asia--from Shanghai to Singapore to Bangkok to Seoul--there was always a familiar place to quench one’s thirst with a favorite local brew and to savor distinctive local dishes. These street-side eateries are still known as pejiu wu, which simply means “beer house.” Typically in a peiju wu, draft beer is served in large mugs alongside plates of emphatically fresh fare known as “street food.” Most of this cookery uses the fresh local ingredients and is seasoned with regional spices that tend to be on the hotter side. Consequently, cold beer is the natural complement - a “moderating companion” to these wonderfully tantalizing dishes. Hospitality is also an essential peiju wu hallmark. That, too, is both reflected and amplified at Betelnut, where the welcome is as warm as the steam rising from the stovetops in their open kitchen. What is a betelnut? Chewed for centuries by natives of Southeast Asia and the Pacific islands, it's their answer to caffeine or tobacco. The betelnut is completely natural, consisting mainly of areca nut, betel leaf and mineral lime. Reputedly, chewing the betelnut produces three delightful experiences: mysterious and exotic flavors, cleansing salivation and an exhilarating lift. This Pejiu Wu has been described as everything from “woodsy country Asian” to “sexy back alley.” Opened in September 1995, it was one of five nominees for the James Beard Foundation's Best New Restaurant Award. Betelnut also was voted “Hottest New Restaurant” by the San Francisco Chronicle and "Hottest Restaurant in the Country" by the Boston Globe. Chef Ong prepares several banquet menus featuring dishes from their sizzling Pao woks and Chinese smoker ovens. For private parties, receptions and other special events, the Club Room can accommodate groups of 15 to 36. Featured on the Betelnut menu is one of Ong's signature dishes, with its origins from Vietnam -- Galanga Beef. Tender medallions of choice fillet Mignon are marinated with Galanga powder, sesame oil, oyster sauce and Xaoshing rice wine, then wok-seared until medium rare with garlic, green onions, red and green thai chilis. This dish with Vietnamese origin is served over a bed of watercress salad dressed in lime juice and topped with crispy fried yams. Betelnut Pejiu Wu truly brings the best of contemporary Asian cuisine to the West Coast's finest city. About Chef Alexander Ong Alexander Ong's culinary history is as vibrant and exciting as the cuisine he creates at Betelnut. San Francisco Chronicle's rising star chef in 2000, The New York Times recently wrote, “Alexander Ong certainly knows his way around an Asian Kitchen.” Ong began his professional career in the “controlled chaos” of the 600-cook kitchen of Shangri-La Hotel in Kuala Lumpur. His experiences thereafter included stints at the Southampton Princess Hotel, Bermuda, the Buckhead Ritz-Carlton in Atlanta as well as in Florida, and Caesar’s Tahoe in Lake Tahoe, Nevada. He eventually landed in San Francisco to serve as executive chef for the Orocco East-West Supper Club and senior sous chef for Stars. He also consulted for several other restaurants in the Bay area including Chris Yeo’s Straits Café and served as opening chef at Le Colonial. In 1999, long time friend, restaurant entrepreneur George Chen, (Betelnut, Shanghai 1930 and Long Life Noodle Co.) invited Ong to lead the kitchen at a new venture called Xanadu. From this success came the call to attend as chef at Betelnut, Chen’s busiest and most demanding restaurant. Ong is perfectly suited for the task with his French training, Malaysian sensibilities and fervor for chaos to lead this award-winning, highly popular Asian Beer House. QUICK FACTS Betelnut Peiju Wu 2030 Union St., San Francisco, CA 94123 415-929-8855 (phone) 415-929-8894 (fax) www.betelnutrestaurant.com