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A Malaysian Indian tasting menu restaurant tucked into the Tenderloin, Azalina's trades the neighborhood's gray palette for the saturated colors and layered textures of a Penang night market. The chef grew up there, and the seasonal prix fixe traces Malaysian cooking's Chinese, Indian, Malay, and European overlaps through a California lens. A James Beard semifinalist and listed in the New York Times and Condé Nast Traveler, it earns the attention without announcing itself.
The awards strongest first
- Michelin Guide Selected Restaurant
- The New York Times The 25 Best Restaurants in San Francisco Right Now
- San Francisco Chronicle #64 · Top 100 Restaurants in the Bay Area
- Condé Nast Traveler The 25 Best Restaurants in San Francisco for Casual Diners, Twelve-Course Tasting Counters, and Late-Night Eats
- James Beard Awards 2024 · Semifinalist · Best Chef: California · Azalina Eusope
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Rempeyek
“Dish to order: Rempeyek, a traditional Malay savory cracker Azalina’s might be in the Tenderloin”
Condé Nast Traveler -
Economy noodles
“a dish of "economy noodles" with fermented chili paste, topped with barbecued quail and toasted hazelnuts”
Michelin Guide -
Teochew porridge
“golden bowls of Teochew porridge topped with roe kick off the progression of dishes”
The New York Times
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- Mộng Thu Cafe Vietnamese Coffee Shop Eat · 77
- Rye Cocktail Bar Drink · 61
- San Francisco Magic Theater @ the Marrakech Do · 62
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