Bini’s Kitchen Restaurant

Bini's Kitchen Restaurant

Himalaya view, Mustang region, Nepal.  Photo: Patricia Sauer

The repetitive motion is almost dizzying. A table-full of hands pinch and fold, pinch and fold the endless circles of dough that hug morsels of meat or vegetable filling. These pleated pouches with their distinctive little well in the center will become juicy Nepalese momos. Every day, Binita Pradhan (known affectionately as Bini) and her crew assemble thousands of stuffed momo dumplings, plus an array of other foods, to share her love of her native Nepalese cuisine. It seems to be working, as Bini’s Kitchen Restaurant sells about 15,000 momos a week in locations such as a kiosk near the Montgomery BART station, the San Francisco Ferry Building Farmers’ Market, Fort Mason’s Off the Grid, plus markets and street festivals around the city.

Bini's Kitchen Restaurant

Making momos by the tray

But there is a deeper reason behind Bini’s determination to succeed. It stems from the night that changed her life. After suffering for nine years in an abusive relationship, she finally couldn’t take the pain any longer, so she took her 4 year old son and found her way to a shelter for victims of domestic violence. Now, after years of support from her family, friends and the people at La Cocina (San Francisco’s incubator kitchen that cultivates low income food entrepreneurs), Bini wants to return the favor. Her ultimate goal is to use her success to help other immigrant women, who find themselves in a similarly painful predicament.

Bini's Kitchen Restaurant

Bini with her addictive momos and chutney

Memories of Kathmandu

Food memories inevitably lead back to childhood. Bini fondly recalls, “huge family gatherings where we sat in the kitchen, making our own dough and then all making momos together. We would make a batch, eat them, and make another batch. Back home, the boys could eat 65 of them at one sitting.” Dumplings, which are eaten in various forms around the world, are believed to have originated in China 1,800 years ago. They were already popular in Kathmandu in the 17th Century, having been introduced to the country by Nepalese travelers from Tibet. Typical fillings on the streets of Kathmandu are water buffalo (termed buff on most menus), lamb and mixed vegetables. Bini sells lamb, turkey and vegetarian versions at her outlets.

Bini's Kitchen Restaurant

Bini and her crew

In Nepalese culture, as is common in Indian, African and Arab cultures, food is eaten with the hand. The etiquette for eating momos, Bini explains, is to avoid breaking them. “Grandmothers would say: God has given you five fingers so you grab it with your five fingers and put the whole thing in your mouth and that means you are saying thank you to God. Back home, mothers still feed their children with their hand and the food becomes a connection between them.”

Bini and her mother share a very strong connection. Before cooking for her family full time, Bini’s mother worked as a chef for the royal family in Kathmandu. But Bini remembers spending lots of time at home in the kitchen with family members, all enjoying her mom’s cooking. In her mother’s kitchen, Bini recalls, “It was never a small pot. It was a big pot to share with whoever came over. Cooking was always in my blood. I’m grateful I was raised that way. Back home we wore saris, and I would hold on to my mom’s sari to see what she was doing. Ahh, she’s putting in spices. The spice blends I make are from her, they are my mom’s creation.”

Spices are the key to Nepalese cuisine

Spice blends are an essential element to create the unique flavors of Nepalese foods. The tangy tomato cilantro sauce that accompanies Bini’s momos contains timur, which is similar to black peppercorns but grows exclusively in Nepal. Only the real thing will make her sauce taste right, so Bini imports the spice from her home country, where villagers must climb Nepal’s famed mountains to obtain it. “Timur comes in male or female varieties,” explains Bini, “and I use only the Queen; I want the female, because the female is stronger, powerful and potent.”

Other spices that go into her complex blends, such as black cardamom, green cardamom, whole nutmeg, cinnamon and bay leaves, Bini roasts and hand-grinds. She makes a point of distinguishing Nepalese food from the cuisine of its bigger neighbor, India. “In the Bay Area,” she says, “there are many restaurants that claim to serve Nepalese food but it’s really just Indian food. Our Nepalese food is very different – India doesn’t have momos or gurkha chicken.” I didn’t have the heart to tell her that over the last decade, momo stands have proliferated all over India and they have now become one of the most popular street-foods there. So India does have momos, albeit slightly altered for the local palate.

Bini's Kitchen Restaurant

Bini’s colorful kiosk on Market Street, San Francisco

Bini's Kitchen Restaurant

Sonu, the manager at the kiosk…. Mango lassi, anyone?

Nepal which may be best known for Mount Everest, the world’s highest peak, is a landlocked country the size of the state of Illinois, situated between India and the Tibet region of China. The Himalayas not only provide dramatic backdrops, they are home to eight of the world’s ten highest peaks. Nepal is a crossroads of cultures with numerous sacred temples and monuments. It is also one of the world’s poorest countries, a bad situation made worse in 2015 when a series of massive earthquakes killed almost 9,000 people and destroyed 600 years of history in a few seconds, reducing many famous temples to rubble, which was followed by a devastating monsoon in 2017.

Life journey

Born and brought up in Kathmandu, Bini moved to Mumbai, India to attend culinary school, then returned to work in Nepal. She moved to San Francisco in 2004, when her sister was here and having a baby. She is enthusiastic in her love of the Bay Area and its people. The feeling is mutual. Her food is so appreciated by locals that Bini’s Kitchen is quickly expanding. It’s hard to believe she only started cooking as a business in 2013, after a very rough period in her life, which she is willing to talk about:

“I got married in 2006. It was a love marriage, but I was very naïve and didn’t know much about him. But after 9 years of abuse and domestic violence, I just had enough. In 2013, I took my son and left my ex. We stayed in a shelter. From the shelter, my sister and brother in law put me up in the their house and that’s how the journey started. My first cooking began in her house, her kitchen.”

Bini’s sister ran a daycare preschool, and Bini began to cook for some of her clients. She started by making rice, chicken, eggplant, and cucumber raita. News about the quality of her cooking spread quickly. Bini recalls, “I would cook during the day and then deliver the meals to people’s homes in brown bags at night with my son in the car.”

And then the decision that changed her life: “One client was a Spanish chef and he told my sister about La Cocina, Bini recalls. “He said I should go and apply.  I came for the interview and then they called me and said I was selected. And I was like Wow! And here I am today.”

The relationship between Bini and La Cocina has become very deep. “This is my second home, “ says Bini in La Cocina’s kitchen, while she and her crew fold and stuff momos. “And for my son, who is 8 now, it’s a second home too. My relationship with La Cocina has given me so much strength. I wouldn’t be here today without La Cocina’s help, plus the support of my family and my clients. My success is thanks to people like Caleb [La Cocina’s executive director]. These are my people. They have seen me cry, they have seen my happiness, and they have walked with me through thick and thin.  And with La Cocina’s support, Bini will achieve her dream of opening her own restaurant, projected for the fall of 2018. The large space at 1001 Howard Street in San Francisco will serve as an operations center for all of Bini’s outlets, plus she plans to have a 30-seat restaurant counter and a take-away case, with fresh momos that customers can watch being steamed.

Bini's Kitchen Restaurant

Bini’s new digs, South of Market district, San Francisco. Photo: Geetika Agrawal

The food

The smell of spices greeted me as we walked up to the Bini’s Kitchen kiosk on Market Street in San Francisco, near the Financial District.  It was a little before noon and a line had formed outside the Bini’s  kiosk, replendant in its warm-spice colors.  My yardstick in measuring any Nepalese restaurant is whether chicken tikka masala (ubiquitous to all generic Indian restaurants in the US) appears on the menu. I took my place in line and glanced at the menu… No chicken tikka masala on the limited menu…now that was an auspicious start! A small sign to the right proudly proclaimed that lamb momos were back, subliminally urging us to order the same.  We ordered 2 combination plates that included 2 kinds of momos, the vegetarian and lamb, jeera rice, kwati (referred to as Nepalese chili here) and gurkha chicken.  Since there is pretty much no seating at the kiosk, we schlepped our food over to the Crocker Galleria with all the other folks on their lunch break.

Bini's Kitchen Restaurant

Vegetarian momos and jeera rice, chilli flakes provided on the side

The momos were spectacular specimens of their kind, similar to Chinese dumplings, yet so different.  The wrapping thickness was just right, thick enough to be toothsome, but not so heavy that it felt gummy.  Both fillings were moist and flavorful, with a spice level that elevated, rather than dominated the natural flavors of the fillings.  I could easily detect ginger like in Chinese dumplings, but also tasted onion and warming spices like cinnamon, cardamom and nutmeg, alien to any Chinese dumpling. The piece de resistance was the tomato cilantro chutney that put each bite over the top.  The chutney had a tangy-ness from the tomatoes along with a kick from Sichuan peppercorns and the umami-enhancing asafetida, a pungent resin best used in small doses.

Bini's Kitchen Restaurant

Gurkha chicken close-up… Mmmmmm! Again chilli flakes on the side

The gurkha chicken, named after the famed cadre of Nepalese soldiers, highlighted how the same spices in different proportions, gives rise to a dish that hearkens back to Indian food, yet is so distinct.  The chicken was marinated overnight in spices to tenderize it and then cooked in a browned onion and tomato sauce.  It was finished off with butter, but was much lighter than the corresponding Indian butter chicken.

Bini's Kitchen Restaurant

Lamb momos, in all their splendor

Bini's Kitchen Restaurant

Kwati: Nepalese ‘chili’ for the soul

Also amazing was kwati, a stew of 8-9 kinds of sprouted beans redolent with spices that included ginger, garlic, coriander, cumin and carom- perfect for San Francisco foggy days. Carom, a seed similar to caraway, smells like thyme but is far more pungent.  It has a very assertive taste and can easily overpower a dish unless judiciously used, which it clearly was in this case.

The fact that this is a labor of love comes through with every bite of Bini’s food…to me, that is the highest accolade I can give.  I am looking forward to her new venture and tasting other items on her rotating menu at the kiosk.

Her goal to give back

Bini’s present schedule is very challenging. “Right now I feel bad for my son,” she says.  “He has cousins and all, but he has not had all the experiences that I got because his momma is working 18-hour days. He has to ask his mom for time, and that kills me.”

“My day starts at 5am. I get up and do my exercises then work in the kitchen 9am- 4pm. Fridays nights, I work at Off The Grid from 5pm-10pm, then clean up, take my crew back to La Cocina, put things in storage, drop them off and return home around 1am. Then Saturday, I’m up at 5:00am, here at 5:40 to be ready for the Ferry Building Farmers Market. Sunday, I’m home with my son. Nights, I’m usually on the computer emailing clients.”  But one thing: Bini is sure to always make her son’s lunch.

“My goal is to help the immigrant women who are domestic violence survivors,” says Bini. “That’s why I talk about my pain. Every time I talk, it is still painful. But when I talk about it, it’s going help someone out there. Someone is going to listen and read about this and realize they can get help. That mother might be panicking, thinking ‘I don’t have a job, I don’t have anything.’ But maybe she has a skill, and if she comes to La Cocina, they will help her and she can get a livelihood.”

“Eventually, my plan is to have a way to really help them. When Bini’s Kitchen expands, I want them to come and work for me as employees. I want to do it from my heart because I still remember those days. I remember when I first moved out with my son, I was staying with my sister and looking for an apartment but I didn’t have a job. One day I was so hungry. I walked into a donut shop and I really wanted to eat something. I saw a croissant. I asked the man how much it was and he said $1.35. I looked in my pocket and that is all the money I had: $1.35, but I thought I can’t buy the croissant, because I have my son and maybe he will need milk so I just walked out and continued to look for a job. I still remember that time. I work hard these days, but I feel blessed. This is a therapy for me and I love doing it.”

“My goals are vast. Take advantage of opportunities. Keep helping people. I have a very strong team. I am very proud of them. They are like my extended family. Of course I want to help those women in the battered women shelter however I can.  So many people are affected. There are still so many women who blame themselves. I did that too. But if I can speak openly and open my door, hopefully that will help other women not to die. I hope I can help someone and then she can help other women. It will carry on. And my son is the biggest thing to me. I want him to see and feel and respect women.”

Bini's Kitchen Restaurant

Encore: Bini and her creations

Visit Bini at Bini’s Kitchen 

McKesson Plaza, 1 Post Street

San Francisco, CA 94104

(415) 590-3087

Bini’s Kitchen Restaurant Website

Grocery Café

Grocery Café

 Shwe Dagon Pagoda, Yangon, Myanmar (Burma)  Photo courtesy: Richard Shaw

I find it interesting how certain memories from ones’ childhood endure over time.  Living in Calcutta (now Kolkata) as a child, my first entre to Burmese food was ‘Khauswey’- chicken stewed in a gravy redolent with coconut milk, onions and turmeric.  It would be served either over egg noodles (traditional) or rice (completely non-traditional) and I remember literally licking our plates clean when it was on the dinner menu.  For us, it was sufficiently different from traditional Indian food, to become very enticing and almost a novelty.  It wouldn’t be till years later, and half a world away, that I would be reintroduced to Burmese food; this time in the San Francisco Bay Area.

Burma by the Bay

In 1962 the Burmese army overthrew the ruling government in a coup.  The political and economic turmoil that resulted led a number of Burmese to resettle elsewhere. Aided by the United States Immigration and Nationality Act of 1965 and the subsequent removal of restrictions on immigration from Asia, a large number of Burmese found their way to America.  Decades later, as a result of the government crackdown following the 1988 uprising against the junta, another wave of Burmese landed on American shores.  Missing their way of life in the ‘old country’, some decided to cater to the growing Burmese diaspora in the Bay Area and open Burmese restaurants.  Burma Superstar in the inner-Richmond district was the first restaurant that actually put Burmese cuisine on the San Francisco culinary map. The number of Burmese restaurants in the Bay Area has since skyrocketed.

Serial Restaurateur

William Lue immigrated to the Bay Area in the 70’s.  A Burmese of Chinese origin, he worked in Chinese and Burmese restaurants in San Francisco through the 70’s and 80’s.  Following a lengthy hiatus, he returned to the food industry with a Burmese food truck, Burmese Gourmet in 2012.  Since then he has opened a string of Burmese restaurants in the Bay Area including Pacheco Bistro in Martinez, Refined Palate in Orinda, T.W. Burmese in San Ramon and Grocery Café in Oakland. As an immigrant, promoting his culinary heritage and helping other Burmese immigrants assimilate rank high on his list of aims, and he uses his restaurants effectively for that purpose.

Grocery Café

Grocery Café entrance

London calling

The current incarnation of Grocery Café in Jack London Square in Oakland sits in a venue vacated by a Hahn’s hibachi, a popular Bay Area Korean chain.  The original restaurant was elsewhere in Oakland, but forced to move due to extensive modifications called for by the health department.  The new larger venue is bright, airy and inviting and a brief glance at the menu assures me that none of the standards have been omitted.

Grocery Café

The Hahn’s BBQ sign hasn’t been completely removed

Grocery Café

The interior  still maintains the Hahn’s vibe, though the food is dramatically different.

Sandwiched between India, China and Thailand, Burmese cuisine is an amalgamation of the three cuisines, yet very distinct.  Turmeric and onion are almost ubiquitous flavors and nowhere is this combination more evident than in the national dish of Burma- Mohinga, a noodle based fish chowder.  Also well known are the salads or ‘thoke’, in particular laphet or tea leaf salad made with fermented tea leaves.  The version at Grocery Café is slightly Americanized, in that lettuce is added to the mix.  We started with the Burmese Paratha, a multi-layered Indian-inspired flatbread with a curry dipping sauce and then moved on to Khao Swe thoke, a noodle salad with a curried coconut dressing and condiments on the side.

Grocery Café

Paratha and curry dipping sauce

Grocery Café

Khao Swe Thoke

What about the ‘khauswey’ of my childhood?  The Ono Khao Swe came in a big bowl with wheat noodles and chicken swimming in a fragrant mild curry broth, accompanied with fried shallots and lentil fritters (referred to as exotic fritter in the menu).

Grocery Café

Ono Kahao Swe

Grocery Café

Accompaniments to the Ono Khao Swe

The flavors were spot on taking me back to my childhood and we pretty much licked the bowl clean…. some things never change!  And if one wants a little more spice, 2 kinds of chili pepper condiments, green and red are provided to kick things up a notch.

Grocery Café

Chili pepper condiments

Though I didn’t see it on the tables, ‘ngapi’ or fermented fish paste is apparently available upon request as a condiment. The other dish we could not pass up on the menu was the oxtail stew, a fragrant stew with kabocha squash, sliced ginger and mushrooms.  The Chinese influence was evident in this dish, with the ginger and the mushrooms, but the addition of bay leaves gave the dish an identity all of its own.

Oxtail Stew

It was served with a mound of coconut rice, not entirely dissimilar from the Indonesian Nasi Lemak.

Coconut Rice

The restaurant does not currently have a liquor license, though a number of tables in the know decided to B.Y.O.B. I don’t believe they charge any corkage fees either, and a nice crisp Chardonnay or Sauvignon Blanc would compliment the food perfectly!  They do, however, serve a selection of Burmese and Chinese teas for those so inclined.

Burmese restaurants have matured in the Bay Area and are now considered a viable alternative to the more traditional Chinese and Thai.  And with folks like Lue promoting the cuisine of their homeland, the buzz will only increase.  For a taste of Yangon, Grocery Café is just a short hop over the Bay Bridge for San Franciscans and well worth the effort.


Grocery Cafe
90 Franklin St,
Oakland, CA 94607
Phone:  925-566-4877

Pampanguena Cuisine Restaurant

Pampanguena Cuisine Restaurant

Pampanguena Cuisine Restaurant's homey Filipino food is a gift from Josie Yumul

Pampanguena Cuisine Restaurant

Pampanguena Cuisine Restaurant

Lively conversation among a group of friends at Pampanguena Cuisine Restaurant is halted as soon as a huge flat basket, lined with banana leaves and topped by heaps of artistically arranged food, arrives on the table.  A mound of rice is surrounded by piles of lumpia, barbequed chicken, grilled squid and pork, crunchy deep fried shrimp, a whole grilled tilapia, salted eggs, purple yams, eggplant, steamed broccoli, chopped mango, onion and tomato. Little dishes of shared dipping sauces are distributed. Each diner has a separate plate lined with a banana leaf.

Kamayan is the name of this classic Filipino preparation that is traditionally eaten with the hands, by pinching a clump of rice and adding meat and other accompaniments. “The word kamayan comes from the Tagalog word kamay, which means ‘hands,’” says Pampanguena’s chef and co-owner, Josie Yumul. “It’s our traditional way of sharing, the way we grew up eating.” Dining on banana leaves carries an additional benefit. “When hot food is placed on the banana leaves,” explains Josie, “they exude a special essence.” (If eating with your hands is not your thing, utensils are provided on request).

Pampanguena Cuisine Restaurant


Josie and her husband Lan opened this, their first restaurant, in 2010. It’s a homey, family-run spot in San Francisco’s Excelsior district with Filipino soap operas on the TV and wooden cutouts of fish, lobsters, and anchors brightening the walls. Josie originally prepared a daily standing buffet of hot dishes, but after two years, realized that customers would prefer made-to-order dishes. Now the Filipino-native prides herself on making everything fresh. She arrives each morning at 8am to marinate the meat, cook the pork until it’s soft, clean the fish and chop the vegetables. Then she is ready to assemble and cook up whatever diners order. She only added Kamayan-style meals a few years ago, when some customers requested them and is proud to be the only restaurant in San Francisco to currently offer them. They come in sizes for 2-6 people (the more people, the more different dishes), which are reasonably priced, considering the mountain of food included. “It’s a very popular way of eating back home,” Josie says, “so I wanted to share it here. People love it – you get to taste a big variety of things. You can also order it to go.”

A self-taught cook, Josie credits her parents and mother-in-law for getting her started. She moved to the U.S. 32 years ago and worked for many years as a medical assistant. Her husband still works the night shift, 11-7, at the Post Office and comes in to help after he sleeps.  Their children help serve on the weekends when they don’t have school.

Pampanguena Cuisine Restaurant
Pampanguena Cuisine Restaurant

The restaurant is named after Pampanga, the province in Luzon, Philippines where Josie grew up. The area is famous for its cuisine, including dishes like fresh grilled fish and sisig, a sizzling pork dish.

“Growing up in the Philippines, my parents always owned a liquor store where they also sold a few food dishes. As the oldest of six children, I was expected to help out at the store, starting when I was seven years old until I went to college at age 20.  My brothers and sisters stayed in dorms at school, but I didn’t, so that I could help my parents. My life was school, home and work, with very little time to socialize. So, at age 25, I decided to come alone as an immigrant to the US, where I had relatives. I worked and sent money back home. First, I lived in LA, where I met my husband. Then we moved to San Francisco.”

Besides the Kamayan feasts, Pampanguena serves a wide range of Filipino specialties, starting with silog, a popular breakfast style that combines elements such as pork sausage, eggs, tomato and garlic fried rice. These plates are served all day. Other dishes include soups, noodle dishes like pancit canton, BBQ pork and adobo chicken, grilled or fried fish and kare kare, which pairs tender oxtail meat with a peanut butter based sauce.

Pampanguena Cuisine Restaurant

Kare Kare

In the kitchen of Pampanguena Cuisine Restaurant, with its 8-burner stovetop, Josie needs to focus. It takes concentration to make every order from scratch and have the dishes done at the same time. It’s all about timing. Since she makes every order fresh, Josie is happy to make adjustments to accommodate diners’ special requests or allergies. Many dishes can be made vegan.

Desserts include the popular turon, a caramelized banana rolled up in lumpia wrapper, silky, dense flan and halo halo, a mixture of shaved ice, ube (purple yam) ice cream and evaporated milk with toppings such as sweet beans.

Pampanguena Cuisine Restaurant


“The recipes are my own,” says Josie. “Once I eat in a restaurant, and I find something good, I figure out how to recreate that at home. I started to cook with my parents. My mother in law was a very good cook and I learned from her before she passed away Every time she taught me something I remembered and applied it. “

To describe how she made the transition from medical assistant to chef, Josie explains, “Whenever I had parties at home, my friends told me I should open a restaurant. When I brought food to potluck meals at work my co-workers also told me my food was so good I should have a restaurant.”  She heard this praise so many times, that after 25 years of working for others, she started this new venture with the support of her husband.

One thing that is sacred to this family is the need for a break. Every year, they close the restaurant for 2-3 weeks and either travel back home to the Philippines, another destination or just rest at home. Their children, now aged 22, 18, 14 have all helped out by serving in the restaurant.  “Just serving,” Josie sighs, “they are not interested in learning to cook.”

Although Pampanguena is open 10-8 everyday except Monday, they are busiest on Fridays, Saturdays and Sundays. And note that they only accept cash, as their small business needs to avoid as many fees as possible. (There is an ATM located inside the restaurant).

Pampanguena Cuisine Restaurant

Sitaw Kalabasa

Filipino cuisine features a distinctive counterpoint of flavors: sweet, salty and sour and a mixture of influences reflecting the islands’ history. While inhabitants trace their origins back thousands of years to the Malay Islands, the archipelago of 7,000 islands in the southeastern Pacific Ocean has shared trading contacts with China, Japan, Portugal, Spain and the U.S. Each succeeding group of traders and missionaries brought their own ingredients that got adopted into local cuisine. For example, Spanish flan is an almost daily dessert. Lumpia is reminiscent of a Chinese spring roll but with a filling of garlic, pork, chicken, bean sprouts, shredded cabbage and coconut palm hearts. Rice, which is essential to meals, is also made into porridge, puddings and sweets. Native crops such as coconut, taro, bananas, mangos, breadfruit, various cabbages and many other fruits and vegetables are important ingredients in Filipino cuisine.

The Spanish exerted the strongest influence on the Philippines. Their colonization and rule lasted from 1521 to 1898. Spanish Influence is still felt in names, customs and food. Reportedly, however, the Spanish judged that the native Filipino way of eating with hands was “uncivilized” and taught them to eat with silverware instead. So, enjoying kamayan by eating with the hands may be an essential part of Filipino identity. Now Josie and her family are proudly sharing their heritage through their cooking at Pampanguena Cuisine Restaurant.

Pampanguena Cuisine Restaurant

Lan & Josie


Pampanguena Cuisine

4441 Mission St
San Francisco, CA 94112
(415) 586-8899