It's an all too familiar sounding story. Poleng Lounge chef Tim Luym left the world of San Francisco restaurants last year when his restaurant shuttered due to the down economy. A few months later, Luym opened a personal project, Attic, serving Asian street food in San Mateo. Naturally, his next venture was a food truck off-shoot called WOW, serving Filipino street food. A little over a year after Poleng closed, Luym resurfaced at San Francisco's coolest street-food party Off the Grid Fort Mason with the WOW silog truck, melding Filipino and Mexican flavors.
We asked, they answered. Five SF chefs tell us what to buy, what to bring, when to brine and what to eat the morning after.
Tim Luym, chef/owner, Poleng Lounge
You’re invited to a potluck Thanksgiving: what would you bring?
I would bring rice. I can eat rie with anything and most people don’t serve rice with turkey for Thanksgiving. But imagine: rice, turkey, gravy, stuffing, cran! Better than potatoes.
If you were short on time and it had to be store-bought?