This is my 3rd Feastly event and as always did not disappoint. The most recent event was the 5-course Filipino-inspired Winter Dinner with Chef Eric P. which was held in a mixed-use loft in the Mission. Setting is very intimate (about 35 people), up close, casual but elegant and a great place to come with a small group. Indulged in a variety of 'elevated' Filipino inspired dishes from a simple lumpia to the adobo glazed shortrib atop a butternut squash purée with coconut creme...great balance of flavors and textures and major hit! Chef Eric is very welcoming, talented chef and will definitely follow him...this 2.5 hour dining experience will fly by and make you wanting more! Delicious dining at a reasonable price! Will definitely look for other Feastly events in the future... read more

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Months in advance, my friend asked me to go to a breakfast with him. I didn't know what Feastly was until the day before, and I was like... Wait, I have to socialize?! Yes, Stefanie was feeling anti-social. This turned out to be one of the best culinary experiences of my life. I met such wonderful people, and the food was exquisite. This Feastly meal featured Scandinavian food from a soon-to-open café called Kantine. My friend and I had no idea what was happening when we arrived in the beautiful, high-ceilinged loft space, but eventually we signed in and we're instructed to find seats. We should have gotten a bottle of wine but made do without. The conversation flowed seamlessly with our neighbors. We ate so much... The food just kept coming. Despite the late arrival of coffee, we all enjoyed the courses. They included savory oatmeal, sprouted rye crisps, yogurt, and four different Danish-style open-faced sandwiches. I was a fan of everything except perhaps the Scandinavian sausage. The oatmeal, salmon & beet sandwich, and sticky roll dessert were probably my favorites. I felt euphoric when I left, and it was serendipitous news to hear Kantine is going to open on my birthday! Totally gonna go with my friend. Immediately when I got home, I signed up for the Feastly newsletter. I was so inspired by my experience, both feeling motivated to discover more eateries in San Francisco and to go out and meet more people. read more

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A group of my friends and I got together and decided to try a Feastly dinner on Wednesday, May 24th at 7pm. We all bought our tickets about a week prior for the following dinner from Chef Eric P. Dagat: 4-Course Seafood Dinner ($38) *Shrimp Lumpia: Butterflied shrimp stuffed with a creamy herb-infused cheese spread, wrapped in a pastry shell then fried *Salad: Organic mix greens, red cabbage, sliced radishes, fried scallions, crushed roasted garlic peanuts, and coconut/garlic croutons with a calamasi and honey vinaigrette *Ginataan na Alimasag at Hipon: Dungeness crab and shrimp stewed with garlic, ginger, lemongrass, birdseye chili, pepper, bagoong (salted shrimp paste), and young jackfruit, Served with crab fat fried rice *Salted Raspberry Bibingka: A lightly sweet, moist cake made with rice flour, raspberries, honey, and coconut milk, Served with toasted coconut ice cream and finished with salted raspberry caramel and Ilocano asin (sea salt from the Philippines) *Cocktail pairing: Calamansi Whiskey Sour (+$10) Yum! My mouth is watering just recapping this menu. I loved the main. That sauce with the rice and green beans. So good and comforting. I actually asked for seconds on this as I couldn't get enough of it. Everyone involved in the pop up was great. They made sure everyone was having a good time and left satisfied. (At the end of the meal, they offered seconds on any course as they didn't want anyone to leave hungry.) The event was BYOW, so a friend brought six bottles of wine for our party of six. The entire experience was fun and very affordable. With the fees, my ticket ended up being $41.80. (I tipped $20 in cash afterwards.) We all had such a great time, we want to do another Feastly dinner. Especially with that BYOW! Such an awesome night. read more

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Eat Feastly combines great home cooked feasts by worthy chefs for groups of 10-20. The arena is perhaps a loft where a large communal table is set up where you can mill about and talk to the chef and others who are craving a great meal. Raising a toast +'s: + Amazing chefs prepare incredible menus for an intimate group + Leave full. Very full. + Company can vary depending who is attending. So far the crowd has been very engaging and interesting. + Stellar and varied menus abound on the site. + Great ambiance and table setting for the one held at a loft in Potrero Hill. + Incredible service. Drinks were refilled without fail. + Bring your own drink just like any dinner at your friend's place. Lots were shared and discovered. Folding my napkin -'s: - Only if there were more to attend! Slots sell out fast! TIP: book Sharon Provis' Crunchiest Fried Chicken. She is legit (look her up) and impressed me with her 30 layer buttermilk biscuits that were drizzled with honey butter. I grew up in the Deep South and I attest that Provis' biscuits kneads its way to the top of any biscuit from the South. Booked my next feast with Chef Ma and more to come! read more

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Tried two feastly experiences and absolutely loved both of them. The first one was a Filipino bar bites event that featured a duo of chefs from the lumpia company. The food was terrific and the dinner party atmosphere was phenomenal. The second one was a Japanese Omakase from a local Northern California born chef. The food was fantastic and the chef showed the guests how he prepared the food. He showed us the whole fish before he cut it up and also showed us how he brûléed the dessert. Another great experience! I will definitely doing more of these in the future. read more

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I've had the pleasure in attending two Feastly events this week- pop up Burmese dinner and industry happy hour. The pop up dinner is conveniently located in the mission between 16th and 24th BART stations in a very cute, modern loft. The space is very cozy (a home-vibe)- succulent wall, candle lit tables, in season floral set up. The dinner is served on a long table or about 20 people- very suitable for networking/socializing. The event was BYOW (bring your own wine). The Burmese dinner was prepared by chef Ma. The dinner I'd rate as a three star. The pratha was extremely good- buttery and flaky! The rest of the dinner I was not crazy about. But this does not represent Feastly. I found the host of the night to be very accommodating and "hostess of the mostess". She made frequent rounds, making sure everyone was enjoying their meals and with seconds! YUM! All and all, Feastly did a superb job hosting the event. Industry happy hour was located on Minna st. The first station in the room was the wine... couldn't resist. My friend and I eased our way to each table and chatted with the chefs. All were very hospitable and more than willing to talk about their food and catering services. My friend and I agree- ALL THE FOOD WAS GOOD! We could not pick a favorite- we had to make another round for seconds. Feastly did another superb job in finding great chefs for a small tasting event. Again, the setting was cute and modern- great for networking. Candles, flower arrangements, low-lighting, barrel cocktail tables... a lovely event. I will definitely be attending more Feastly events! read more

I've been to 5 Feastly events and I love that it's a platform that allows chefs to experiment and share their creativity with an audience without taking on the financial and time burdens of a brick and mortar restaurant. Some of the meals were clearly better than others; what I love about all of them is the chef's passion for food and storytelling. 1. ICHIDO: Japanese Omakase - Geoff catches his own fish for these dinners. I had really high expectations from all of the reviews I had read and I was slightly disappointed. The pacing of the meal was too slow since Geoff was trying to serve 25 people with only one person helping him. Most of the dishes were served cold (uncooked or pickled) or at room temperature. I would've loved to have more hot dishes. The miso creme brulee was the redeeming dish. It was not worth the ~$80 price. This was held at The Lab, a pop-up space in the Dogpatch. 2. The Joy of Khao Soi - Adam has a passion for Thailand and its culture. This meal took place in his home and felt like a dinner party with friends. At the start, we were drinking Thai beer and mingling with the other diners. Then the appetizer was brought out and we all helped ourselves. When the main course, the khao soi, was served, we were all blown away. I have tried khao soi many times in the US and it had never lived up to the experiences I've had in Thailand, until now. I wanted that moment in time to freeze. It was beautiful. The other diners were equally impressed. Adam doesn't seem to host these very often; but if he does, definitely go! 3. Popular Everyday Dishes of Indonesia - Siska hosted this dinner in her own home and it was intimate, with only 7 diners. The experience was fantastic and so much fun. We had a lively conversation that lasted an hour after the meal ended. That said, the food was ok. I liked the eggplant dish the most; a lot of the other dishes were more bland than they looked. Oh, and the coconut ice cream for dessert was excellent. 4. Valentine's Day Celebration: Indian High Tea - We had already tried to book the same tea (not on Valentine's Day) a few months a back but there was a last minute cancellation due to the Vijitha's family emergency and we decided to give it another try this time. The decor was lovely. The service and presentation felt amateurish and disorganized. The chai itself was tasty and there was a lot of each type of snack available but not a lot of variety in general. The Onion Cashew Pakoda and Medu Bonda, two fried items, were served at room temperature. The people helping her didn't seem like they understood what was going on; maybe they're friends and family? It was cute but I'd skip tea with Aroma and Spices. This was held at the Feastly office in the Mission (there is a full kitchen and open space for events). 5. 6 course: If the Philippines had winter - My friend and I met Chef Francis and his wife, Diane, at the aforementioned Feastly tea event. His Pinoy Heritage concept seemed very intriguing and we gathered a small group to try it out. Every course was so creative and tasty. Unlike the high tea, this dinner was very professional. The pacing between courses was great. The presentation was thoughtful. The flavors all came together. Given Chef Francis' pastry chef experience, it was no surprise that the desserts were amazing. We can't wait to go back to try his spring menu. This meal was held at The Garage, a Feastly pop-up space in SOMA and it was an incredible value. Each one was an unique experience and I'm glad to have attended these meals. I'll continue to try others on Feastly and support the chefs. You just have to be prepared that the professionalism and quality will vary from meal to meal. All of them are full of soul. read more

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This is a review of Feastly, not any of the fine chefs and vendors that work through them. I have been a regular customer of one of their chefs for over ten years. I think he's been on Feastly for only 2 or 3 of those years. When I was trying to help a friend sign up for one of this chef's fine dinners I found that the search engine on Feastly failed to find either him or his business. I tried his name, Philip Gelb...nothing. I tried just his last name, Gelb...nothing. I tried his business, Sound and Savor...no information found. I have signed up for events with this chef via Feastly many times but somehow he has now disappeared? No, I talked with him and he was unaware of how Feastly was apparently marginalizing him. I tried to find a contact on the Feastly page before I chose to write this Yelp review but I could not find any contact/customer service e-mail links. WTF? read more

This was my second feastly event and by far, was my favorite. I was here for chef Tu David Phu vietnamese omakase. The entire experience was so personal and intimate. He came out before every dish to explain it to us, how he cooked it and a story behind it, like what inspired him to make this dish. Such a nice personal touch. A lot of his food inspirations came from his mom. I feel like in the short amount of time and with very little interaction with him, I learned so much about him as a chef and as a person. That just shows how personable he was. Every single dish was amazing!!!I honestly couldn't pick a favorite a dish. But now that I am writing the review, even without looking at my pictures the two dishes that I still remember are the first course with the egg and the dessert!!! So I'd say those two were my absolute favorites!! But everything, I mean EVERYTHING was amazingly tasty!!!! His food was definitely better than some Michelin stars restaurants I've been to. But back to that dessert though, even after like 6 courses, I wanted seconds of the dessert. It was heaven in my mouth! He even served us truffles he's kept for years in one dish! Like omg, wow!!!! Thanks for sharing the truffles, btw! Hahah. The only complaint i have is the service. Not sure if chef tu had anything to do with hiring the front of the house staff since it wasn't his restaurant but they were horrible. The guy waiter was slow and did not know what he was doing. Thank goodness the amazingness of the food made up for it . But the timing between each dish was spot on, you're not waiting forever for the next dish and you're not being rushed to finish what you have. For those not familiar with Feastly, they feature chefs and they do pop ups dinner at different restaurants. What's amazing about chef Tu is that he's very innovative and creative with his food/concept. He cooks vietnamese food in untraditional ways but still use those familiar ingredients. I'm vietnamese and would never think to eat traditional viet food like the way he cooks them. But it works! So props to him. This was such an amazing experience. It was so fun and I cannot wait to eat his food again one day. We got to meet and chatted with him afterwards in the kitchen. Such a nice, down to earth guy! read more

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Mehhhhhhh. Went with my friend and cousin to a happy hour event here. The food was okay. There was a super gross hair in my pasta looking like a damn pube. My cousin said she'd rather be at Taco Tuesday and hated the entree. My friend came late and while the hostess assured her she would still be served the entree and wine, my friend left starving. She only got the second salad course and they forgot the wine until she went up and asked. The space was probably the best part of the meal. read more

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Great fun at brunch event. Overall value of experience def 5 stars earned. Learned how to make scones and got to eat them. Coffee was high quality and plentiful. Casual and welcoming space and vibe. You could mingle if you wanted or sit and sip your drink and people watch. We had trout hash which was the dish I was least looking forward to but ended up scarfing. The frittata, the salad and chicken apple sausage were all cooked to perfection and refilled many times by our host and his capable crew. It was my first Feastly event but it won't be my last. read more

Feastly - One of 3 tables for guests . - Personal Chefs Near Me

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Cool to see a service dedicated to creating great meals. They have a space in the mission where chefs can hold pop ups and special,dinners. Went to a recent dinner that held about 30 people. Had some good food and ,et some new people. Cool concept and hope to catch some future dinners read more

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I'm giving two stars for the frustrating booking experience and lack of quality customer service. I booked a sushi-making dinner through Feastly for a friend's birthday dinner, which got cancelled by the chef. I booked a second dinner for the following week, but that also got cancelled. Tried booking a third time and a month after my friend's birthday, we were able to have her birthday dinner. Despite the frustrating booking experience, we all had a great time and enjoyed the class. I recently tried booking another dinner, which the chef cancelled 2 days before. I would be interested to know what percentage of dinners that are offered through the Feastly website actually occur. I understand that things happen, and sometimes you need to cancel an event, but it happened too many times for me to believe that these were extenuating circumstances, as opposed to flaky chefs. The chefs need to be held accountable for the dinners they are scheduling, just as customers should be held accountable for showing up (or paying the cost or a fee if they don't). I love the idea of Feastly, and I think it could be a really great platform, but there needs to be a sense of reliability to retain customers. If I can't trust that Feastly is regulating quality and service, then I can't book through them. read more

We've attended 3 meals and 2 private events. ALL were unique and simply fantastic. Love the platform these up and coming chefs have. The interaction with each chef, the atmosphere and the meals were top notch. I've posted photos from the different events. I've had interactions with Feastly's private event planners and customer service (regarding gift cards). All have been pleasant and very efficient. Feastly is always something we consider for a night out or a private dinner. We've gifted it to several friends as well. Lots of choices. Awesome experiences. Great food. Wonderful people. read more

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5/23/15: My first Feastly meal!, and I'm very sure it won't be my last! This feast was titled "Sharon's The Crunchiest Fried Chicken," and I'd definitely attest to that "crunchiest" part! The host was Sharon Profis... yup, she got a Wikipedia page: http://en.wikipedia.org/wiki/Sharon_Vaknin Sat at the table next to Tom Cruise's at some restaurant once. Also ate across from Warren Beatty at a diner a while ago. Even got drunk at a club next to Britney Spears' table if that counts for anything. But..... I think this is the very first time I've shook hands with someone having their very own Wikipedia page (not counting those mega celebs previously mentioned of course...)! So what do Wikipedia folks do? In this case a ton of stuff, and even hosting dinner parties for random strangers! Now that's truly impressive! Well, that was pretty cool, but I did come here for the food, so how was that?... So here's what we had: https://eatfeastly.com/meals/d/19257528/ 1. 30 Layer Buttermilk Biscuits: The Most Unique biscuits I've ever had. Unlike the typical recipes using baking powder (which are great too) she made some kind of hybrid using croissant dough. The insides are much more moist and dense than the typical biscuits. The outside is perfectly toasted. And adding to all that, she tops it off with a honey butter sauce that's amazing as well! 2. Avocado and Orange Salad: Very nice salad. Not super special like the biscuits or what was to come, but was refreshing and yummy. 3. Crunchy, Crispy Fried Chicken: Yeah, so, it is Damn crispy for sure. And the crispiness doesn't come from being ultra fried to the brink of being burnt--the coating is a perfect color, a light gold. Very little grease too, yet somehow still very fried crisp. The dark meat was so amazingly juicy, and the white meat less so but still mostly moist. Alright, so what can I say, I have never had better chicken than KFC Extra Crispy (when done right, because there is significant variation amongst different restaurants) and I've tried dozens from many fancy and famous places--so, if this discounts everything I note here, so be it, but that's the truth... but..., the first of Sharon's drumsticks I had melted in my mouth, and within that brief moment of mouth-watering heaven I felt my previous love wane and that great state of Kentucky that gave birth to one of the greatest foods ever created, that great state started to slide into the shadow of California................ ...But then I awoke to dessert: 4. Seasonal Sorbet: Perfect. Sweet decadence at its finest. I love marshmallow. I love fruit. I love syrupy gooey tarty anything. This was happiness in my mouth. Thank you Sharon--you made my night. #feastly #friedchicken #american #biscuits read more

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Really ineffective managers and sales. I went to an event and they gave out cards with a code on it. I went to use the code and they wouldn't honor it. As a "club" or company that caters to people and business on an individual basis, they neglected me and knowing they won't honor a coupon they provided, I dont' trust them to honor much else. I would not use them and would not recommend anyone use them, especially for business event. I will look up certain chef event separately and look for their events elsewhere. Do not use. Sad. If they would only honor their coupon and provide their services as stated. read more

If you've never been to a pop up restaurant before this is definitely a company to seek that very experience! The term Restaurant Underground doesn't come close to what Feastly provides. From chefs that share their love and passion thru family recipes to Michelin star backgrounds, you not only get an amazing meal but you also get to interact with the Chefs themselves. I found this little gem through my foodie friends trying out what are the best places in SF, and stumbled on the Eatfeastly website. Scrolling through the beautiful photos and reading the brief descriptions about the chefs and menus I was sold. I booked my first feast for Chef MA's Burmese comfort food event; family style apps, pork belly curry and fresh mango Gelatin?! Need I say more? I will be sharing more photos with every feast I embark on! read more

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Last night I experience what you think is considered as Vietnamese fusion upon American terms but even Chef Tu David Phu doesn't want his craft and interpretation to be considered so we'll just call this Vietnamese cuisine. This was the first time and my friend decided to go to an event by feastly and of course super excited like a 6 course meal for $50? That's not bad at all. Coming into a sorta sketchy neighborhood we come across a group of people waiting outside the address of the event so it felt more secure and are welcomed by a woman named Megan, introducing herself and giving us clear instructions coming into the venue. Walking in, venue is small but intimate cause even though we are all dining with some strangers, it doesn't seem so strange at all. We take a seat and chat with the company surrounding us as we hear a glass clinking and the Chef introduces himself along with background information bout his life and food. And we begin with a vial of kumquat sugar cane juice, his childhood favorite and mine as well, which came out in a nice smoky container and then first course... a small appetizer, Passard Egg, definitely intriguing, small and sweet, very unexpected coming from an egg. Second course is the Tofu Budino which was played very nicely and garnished with a cute herby flower. You usually don't think tofu can contain flavor or withhold lots of flavor but the Chef comes around with truffle vinegar and sprays the tofu and it was really good. Third course is the Foie Gras Wonton, I never had or heard Foie Gras and it definitely was amazing, if there was more servings, I would definitely eat it up. Fourth course is the Bó Kho and when it came out, I was surprised it was on a plate because when I grew up Bó kho was served in a bowl as a stew but his setting was true as far as vegetables and meat. He even came around and poured his interpretation of the broth on the meat and it definitely tasted like Bó Kho so that was amazing. You know a man is passionate about his craft and showing others his craft when a couple gets too small of a portion and he takes it away and replaces it with a bigger portion... yes he did that. A very sweet moment I witnessed and loved. Fifth course right after the fourth was a bowl of chicken fat fried rice, omg when you hear chicken fat, no kidding! Super greasy and my spoon was dripping of the fat afterwards but overall very nice, he even used the small rice you would see in Com Tam. Last but not least the dessert course, which is Rau Câu, but this is was amazing, the flavors, the plating, I loved it. The cocoa, the Chantilly cream, the tapioca, I would eat it all over again. Sad that it wasn't big portions but overall 5 stars for the experience but 4 stars for the meal cause yes it was good but I wanted more. I definitely will do this again. Thank you Chef Tu David Phu and thank you feastly! read more

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I was contacted by Stripe that Feastly had set up an account in my name. I requested it be deleted since I had not authorized this. I was told to contact Feastly. I've emailed and called any number I can find but no response. This company seems to have no customer service at all. I still don't understand how they can set up an account without my authorization and wish I could actually speak to someone. I would warn anyone away from this service as it will be impossible to have any issue you have remedied. read more

I've gone to several Feastly events and overall they are great. It's such a fun, intimate environment where you get to hang out with the chefs and get to know them. Overall a great value -- mainly since corkage is free. read more

This review is about Feastly itself, not the chefs. I've been to two Feastly events. The first was fantastic. The second one was a complete nightmare. I have emailed Feastly customer service and sent them a message on instagram but haven't heard a response in three weeks. The second dinner i attended with two friends and we each paid $55. Dinner was supposed to be at 7:30, the first course out of 5 wasn't served until 8:40. Two dishes were completely unpalatable and we left as desert was beings served because it was 9:40. We had one bit and it was disgusting so no need to wait for all of us to have desert. I'm not certain how Feastly manages the kitchen staff at these events but at this one people were in the open kitchen area eating and drinking. It's seriously a miracle we didn't get food poisoning as no one was washing their hands or wearing gloves. I'm extremely shocked and disappointed that Feastly has not responded to any of my attempts to reach them. Go to these events with extreme caution. read more

Did the Burmese popup with Chef Ma. $35 for a 3-course (if you call a 1"x3" coconut gel taster for dessert as a "course") meal with tea leaf salad, egg and potato curry with okra over rice and that coconut gel thing. Overall, very blah. Underwhelming. Tea leaf salad was ok, curry portion was small and was something I could've made in 30 minutes myself, and the coconut dessert should not even have been considered a course. Loved the concept, so was excited to taste it, but it significantly underdelivered in terms of the food and the organization of everything. The only reason I enjoyed it somewhat was because we engaged people across the table in conversation and had a good time talking. I've had 3x better Burmese food at 1/3 the cost. Unless I could get value and much better food at the next one, I doubt I'll go back. read more

I love going to Feastly meals! I've had such a good time in all of them and the food has always been amazing plus you get to meet other cool people and chat with the chefs to find out more about their food. Awesome idea and highly recommended! read more

Went to an event on 09/20/2015 billed as: "Food Fight Club Round 1: Nakano v. Faria". My wife requested this for her birthday dinner, and we brought along her brother and his date as our guests as well. What we were sold for $137.50 per person was an Iron Chef style battle between two local chefs, Richie Nakano of Hapa Ramen infamy, and Telmo Faria of Tacolicious. My wife had been a big fan of Richie's since his farmer's market days at the Ferry building and came specifically to see him cook in this event. We arrive for the event where the evening's diners are gathering outside waiting to be seated. After all the diners arrived, the event coordinator comes out to tell us that Richie Nakano will not be able to make the event due to a personal issue that they knew of hours ahead of time. Instead of cancelling the event and notifying everyone as soon as they knew, offering a refund, or a ticket to another event, the organizers decide to wait until the minute the event is to begin, to let us all know that Richie is a no show and Chef Faria will be competing against his own team! Needless to say, we were extremely disappointed and were not sure what to do, as it was too late to find another venue for the evening in San Francisco. After the first drink was served, I decided to speak with the event coordinator about the situation, and he directs us to Noah, the CEO of Feastly, who happens to be there for this event. Noah assures us that the event and evenings tastings will be worthwhile still without a true competitor, and convinces us to stay. I will say that Noah was very personable and offered to refund our money at the end of the event if we were not satisfied. At the end of the "battle" we were disappointed with the event and food, but we were not looking to get our money back. We feel it was deceptive on their part to not have notified everyone as soon as possible about half the cooking team advertised not being able to make it. If this is how they intend to operate these events, they should be prepared for failure in the future, as people will quickly catch on to such business practices. read more

Feastly is a fun concept! I'd recommend it for the social aspect and as for the food... well, I cannot generalize. I'll be honest and say it's definitely not within budget for most people looking to eat out. I've only attended the Burmese meal by Chef Ma. My boyfriend and I went for the "Classic" menu with samosas served in both salad and fritter form as 'appetizer' and mohinga as 'entree' and banana pudding as dessert. I put appetizer and entree in quotes because traditionally, the Burmese menu has no sectioning. Everything is served as once. Mohinga is more commonly eaten for breakfast or an evening snack at the latest so it was very strange to eat it for dinner at 8pm. Ma Chef is friendly and is a great ambassador of Burmese cuisine to non-Burmese eaters but I would not say that her mohinga represents what is served at mohinga stals in Burma or even out of a Burmese family's kitchen. For one, it was much too sweet and did not have enough fish (cat fish to be exact). She described the dish as a "fish chowder" but the chowder part mostly refers to the hearty chunks of fish (which was lacking) and crushed lemongrass. It was also lacking the usual array of garnishing like boiled egg, garlic crisps. The young banana tree stem was missing - but this is understandable since it's a very difficult and expensive ingredient to get your hands on in the US. Mohinga can be brothy. In fact, many Burmese ask for the broth without the noodles as a second (or third or fourth ;) helping) to sip on the soup. The noodles were also much too thick and the dish was lacking depth (although I understand she might've been moderating the fish sauce given the audience she was cooking for). But the sweetness was just overpowering and mohinga is not a sweet dish. The samosas were crispy and the potatoes were well cooked but I would say this street-food fritter paired with mohinga is slightly odd, but that's just my preference. All-in-all if you want an introduction to Burmese food with a personal touch, I recommend Chef Ma's food. But if you want a more complex flavor profile more representative of Burmese cuisine, I recommend exploring other Burmese restaurants in the Bay (so far I would say Bobo Drinks in Berkeley serve the best bowl of mohinga). Insider tip: eat Burmese noodle dishes with a spoon, never chop sticks :) read more