NOTE TO BLOG VISITORS - I am not currently doing noodle restaurant visit reports, but focusing on diving more deeply into noodle research, so this blog will be updated less frequently. For the latest Asian noodle news, and features from external sources, follow
Thursday, January 7, 2016
My Thoughts on Thoughts: Style Cuisine Showroom and its "Mechanical Noodles"
I'm not generally a fan of culinary fusion (the "F" word, I like to call it). Too often it's a bullying form of cultural appropriation, like adorning yourself with a feather you've stolen from a peacock's tail. Sometimes though, it can be playful, or taken so far as to be self-mocking. Such appears to be the case at Thoughts Style Cuisine Showroom; I mean, how else can you interpret a Thai cuisine-based restaurant that features dishes like a spicy "Tum Yum Kung Risotto"?
an article in Eater SF, the concept is a fashion showroom for food instead of clothing items. She and her friends are are also designing a sunglasses line (still in development), and they came up with the idea for "brunch and shades." The idea is to eat at Ms. Chanma's restaurant while wearing her sunglasses. That explains why they made it such a bright space, with an Ikea-white color scheme. The overall design is what you might call modern industrial/third wave coffee house style (though the current drinks menu is caffeine-free). There's an obligatory high communal table with high-design stools, and transparent acrylic chairs at the low, white-topped tables.
But I was there to check out an item mysteriously named "Mechanical Noodles," further described as "DIY" noodles on the menu. But why "Mechanical Noodles"? Had they imported a noodle-making robot from China? Were the noodles cranked out of a noodle machine? The answer was at once more prosaic and more obscure. "We thought it was a cool name," explained one of the servers. "And..." she paused, making stirring motions with her hands. "The mechanics of putting the ingredients together is up to me?" I said. "Yes," she said.
I felt I had a challenge before me to make something attractive, and took my time adding the ground pork, stirring in some of the dressing, and breaking and arranging the lettuces. One of the servers, the one who explained the name to me, seemed to be watching me approvingly from a distance, like a teacher watching a child make something from Lego blocks. My constructed Legoland salad, it might be called, was cool, refreshing, and absolutely made by the spicy onion-y, garlicky dressing, and perfect for a light lunch.
There was no coffee or tea on the menu, so I blindly ordered something called "Camou Milk." It turned out to be a mixture of milk and a green soda of some sort. In a clear tumbler filled with small cubes of ice, it had the appearance of camouflage, hence the name. I have to say this drink looked better than it tasted.
In addition to some other shotgun wedding dishes on the menu (like Seafood Khao Mao Penne and a Tod Mun burger) there are some more conventional Thai dishes including Sukhothai Noodles, which Ms. Chanma avows is made in a more or less traditional manner, and which I will have to return to try. But my own transitionals will have to do for sunglasses.
Where slurped: Thoughts Style Cuisine Showroom, 139-8th St., San Francisco