Tag Archives: Mister Jiu’s

Mister Jiu’s Heavenly Parisian Dan Tat

Just-baked Parisian Dan Tat that's like a giant Portuguese custard tart.
Just-baked Parisian Dan Tat that’s like a giant Portuguese custard tart.

When I was a kid, my dad would often tote home a pink box tied with red string from his shopping trip to San Francisco’s Chinatown.

Inside could have been anything from pudgy dim sum dumplings to triangles of airy buttercup-yellow sponge cake to a double-crust apple pie so shiny and bronzed that it nearly looked lacquered.

More often than not, though, what was hidden inside was a custard pie.

It had a simple crust, which honestly, wasn’t anything to write home about. The real star was the smooth, eggy custard filling, almost the pale hue of eggnog, soft and just barely jiggly, and with a taste of both comfort and lavishness all at the same time.

It was my dad who gave me my first taste of this nostalgic pie, proferring an affection for it that I still possess to this day.

So, when I baked this “Parisian Dan Tart,” I couldn’t help but think of him immediately.

No doubt he would have loved this majestic version of a custard tart.

And no doubt he would have been tickled to know that its origins are also from Chinatown.

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Chinese Food Reimagined At Mister Jiu’s

Chef Brandon Jew expediting in the kitchen of his Mister Jiu's.

Chef Brandon Jew expediting in the kitchen of his Mister Jiu’s.


For many years, my Uncle George had his insurance office on Waverly Place in San Francisco’s Chinatown. He’d often take clients for lunch or drinks to Four Seas restaurant across the street. Back then, it was the place to socialize, a glamorous spot where so many friends and family members of my generation remember attending celebratory banquet meals.

So maybe it was appropos that my first visit to Mister Jiu’s, which reincarnated that space a year ago, came just a few weeks after my uncle’s passing last month. Making my way through that tucked-away street, I somehow felt I was walking in his shoes, seeing this venue past, present and future.

Chinatown stopped being a destination dining scene long ago for so many Chinese-Americans of my generation. These days, if we head here at all, it’s because we’re playing tour guide to visiting friends. But Chef Brandon Jew, who grew up in San Francisco, was lured here to create a restaurant that he hopes will reinvigorate this historic neighborhood.

Certainly, he’s succeeded in drawing more Millennials, Generation Xers, and Baby Boomers to this area, as evidenced by the crowd I saw dining here on a Saturday night.

Original chandeliers from the Four Seas.

Original chandeliers from the Four Seas.

The open kitchen can be seen from the dining room.

The open kitchen can be seen from the dining room.

Located on the second floor, the restaurant has a wall of windows that overlook bustling Grant Avenue. The lotus-flower chandeliers from the original Four Seas have been polished to a gleam, giving a touch of elegant nostalgia to the space.

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