Bobby Chinn, a French-trained, New Zealand-born, San Francisco chef of Egyptian and Chinese heritage, brings a world of influences to his kitchen. Chef Chinn’s cutting-edge cuisine respects the Vietnamese practice of clean flavors, contrasting colors, and textures that create dishes to feed the soul and stomach - to this, any witness to the wok-steamed clams with sake, ginger, cilantro, and tomatoes can attest.
The French insistence using only the highest quality ingredients is revealed in Chinn's reinvention of traditional Vietnamese dishes such as his signature Filet Mignon Spring Rolls to the Tamarind Glazed Crab Cake on Chive Flowers. Demonstrating the chef's innovation and attention to detail, such dishes have propelled this restaurant to international prestige.
His acquired modern Vietnamese experimentation and sensibility is infused in every dish: the braised lamb shank on barley apple risotto has a haunting flavor of cocoa, while the blackened barramundi on braised banana blossoms is brightened with turmeric-balsamic vinaigrette..
Bobby’s menus are always market-driven, inspired by the freshest seasonally available ingredients and exclusively organic produce. Customized tasting menus are happily prepared at the customer’s request (24-hour advance notice is appreciated).
More details at http://www.bobbychinn.com/en/home.htm