AAPI Flavor Builders: Brandon Jew
This May, we're celebrating AAPI Heritage Month with a deep dive into the delicious, deeply personal ways culinary creatives in the AAPI community incorporate their heritage into their cooking.
Meet Brandon Jew, the executive chef and owner behind celebrated San Francisco restaurant (dare we say it: dining institution) Mister Jiu's. In his hands, the bounty of Bay Area produce meets Chinese American culinary traditions, to create something deliciously new.
Q:
How did your upbringing shape your palate?
A:
I grew up observing the Chinese food my parents and grandparents were nostalgic for alongside the American food they were excited to integrate. Sundays at my grandparents' house featured large Chinese banquets full of Toisan classics, yet if I visited in the morning, my grandpa would often be cooking T-bone steak with hash browns and eggs. This blend of cultures, combined with my own explorations in San Francisco, deeply shaped my palate.
Q:
What’s an unsung flavor combination you rely on?
A:
The combination of pork, shrimp, white pepper, scallions, and ginger always brings me joy.
Q:
If someone looked inside your fridge right now, what would tell them exactly who you are?
A:
You would find three different soy sauces, two types of oyster sauce, four different mustards, and a variety of La Croix.
Q:
Your most reached-for trio: one spice, one condiment, one herb.
A:
Cumin, chili oil, and cilantro.
Q:
It’s a busy Tuesday at 6 PM: what are you making, and what’s the shortcut you’re not apologizing for?
A:
For as long as I can remember, I have always been at the restaurant at 6 PM on Tuesdays. I would likely jump on the wok to cook rice noodles with XO sauce, dark soy, butter, and chives. I might apologize to our CDP for jumping onto the wok station, but I certainly wouldn't apologize for adding the butter.
Q:
What’s something about AAPI food culture that you think is still underrepresented or oversimplified?
A:
I believe Chinese fine dining and the specific ingredients considered delicacies are still underrepresented on the world stage. While I am optimistic about the growing interest in the cuisine, there is still significant advocacy work to be done, especially in America.
Q:
What do you love about being part of the AAPI community right now?
A:
I love the support and growth within the AAPI food community, which includes writers, farmers, cooks, historians, and advocates. Furthermore, seeing increased opportunities in media, sports, and culture is inspiring. It is vital for us to seize these opportunities while uplifting and congratulating one another.
Q:
Who’s an AAPI culinary creative you’re excited about and what are they doing differently?
A:
I am very interested in Zoey Xinyi Gong’s focus on Traditional Chinese Medicine. Using that as a basis for cuisine is a fascinating and unique trait of Chinese culture, and her storytelling is incredibly compelling.
