Good To Eat

Name: Good To Eat
Address: 1298 65th St, Emeryville, CA, 94608, US
Telephone: 510-922-9885
Price range: $$$

Wed-Sat 5pm-9:30pm; Sun-Tue closed

Taiwanese Small Plates (台式小吃)

Fried Assorted Mushrooms
Crispy fried local seasonal mushrooms seasoned with special house-blend Taiwanese peppery salt and fresh sweet basil.
$18.00
Taiwanese Golden Kimchi
Crisp Napa cabbage fermented with savory fermented tofu paste and organic apple cider vinegar.
$8.00
Pickled Cucumber with Maqaw Pepper
Crisp cucumber spears pickled with wild maqaw pepper (indigenous Taiwanese lemony pepper) and koji.
$7.00
Night Market BBQ Tofu
Firm tofu slices grilled and brushed with sweet Taiwanese BBQ sauce, served with yuzu kosho.
$8.00

Gua Bao with Braised Pork Belly
Soft steamed bun filled with deeply braised pork belly, house-fermented mustard greens, ground peanuts, and fresh cilantro.
$12.00
Cold-smoked Duck Breast
Mary's organic duck breast slow-poached with house sun-dried orange peel and cold-smoked to perfection.
$32.00
Lion's Head Meatballs
Slow-stewed large pork meatballs cooked with Napa cabbage with no water added to preserve pure juices.
$24.00
Fried Chicken Wings with Pineapple Chili
- Spicy
Crispy wings coated with house-fermented pineapple chili sauce and maqaw peppercorn.
$22.00

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Gua Bao with Braised Pork Belly.
Lion's head meatballs: Oversized, tender pork meatballs (the "lion's head") braised in stock with napa cabbage that stands in for the mane. A Huaiyang and Shanghai comfort dish, gently seasoned rather than spicy. On this menu as: Lion's Head Meatballs.
Red-braised pork: Pork belly simmered slowly with soy, rock sugar, rice wine and spices until the fat turns silky and the sauce reduces to a red-brown glaze. Shanghai's version is sweeter; Hunan's (Chairman Mao pork) adds chili; Dongpo pork is the Hangzhou cut-into-a-single-cube version. On this menu as: Gua Bao with Braised Pork Belly.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Night Market BBQ Tofu.