Subscribe to San Francisco Magazine

Mod Lux Feeds

Now Playing

Guilty Pleasure: Anthony Myint

What the proprietor of Mission Chinese Food eats on the sly.

Anthony Myint enjoying Henry's Hunan.

Anthony Myint enjoying Henry's Hunan.

The expert: Anthony Myint, proprietor of Mission Chinese Food and the cofounder of Commonwealth and Linea Caffe, has never shied away from multiple hats. When he’s not working on a new boundary-pushing recipe for the café—churro-style Belgian waffle, anyone?—he’s ironing out his charitable collaborations. His latest gives a kickback to the San Francisco Food Bank when you purchase a $50 gift certificate to Rich Table and other hot tickets in town. Visit sharetable.org

What he craves: “As the proprietor of a Chinese restaurant, I feel guilty about the extent of my addiction to the Chinese chicken salad at Henry’s Hunan. Maybe it’s preemptive guilt about someday serving a similar dish. Anyway, Henry’s version has thin glass noodles in a fairly acidic peanut sauce, with a lot of fine strings of chicken breast, shredded iceberg lettuce, and cucumber. It may not sound like the magic formula, but for me, the whole thing comes together perfectly with Henry’s black bean–chili oil condiment. Note: enjoy it cold, not as part of a delivery or takeout order that sits in a bag with hot food.” 1708 Church St. (near 29th St.), 415-826-9189

Originally published in the January issue of San Francisco.

Have feedback? Email us at letterssf@sanfranmag
Email Carolyn Alburger at
calburger@modernluxury.com
Follow us on Twitter
@sanfranmag
Follow Carolyn Alburger on Twitter
@CarolynAlburger