The new brick-and-mortar space on Bryant has been prettied up. Rasa Rasa Kitchen has a street food vibe while projecting casual elegance.
There is only, I believe, one other Indonesian restaurant left in San Francisco, not counting Rasa Rasa Kitchen, which moved into the former Pho on Bryant space four months ago. But people have been enjoying Joe Sharp and Patty Tang’s food since 2020 atThank goodness it made it through.
The Rasa Rasa Kitchen gado-gado is a salad of lettuce, par-cooked cabbage, cucumbers, bean sprouts, carrots, tofu and tempeh in a creamy peanut dressing and topped with peanuts, a sliced hard-boiled egg, and garlic chips. I understand that Rasa Rasa usually serves this in a tortilla bowl .
The pan-fried egg noodles with tofu had a great, springy texture. The fragrant yellow coconut rice may well have been my favorite thing of the evening. Tied with that rice, however, were the wonderful gulai greens — collard greens in a curry, slowly stewed with toasted cumin and cardamom, among other things, which had an almost horseradish whiff for me, akin to broccoli rabe.
The soto kediri is a traditional Indonesian chicken soup, flavored with that holy triumvirate of lemongrass, turmeric and ginger, as well as lime leaves, with raw shredded cabbage, thinly sliced chicken, and a hardboiled egg half floating in the aromatic broth, soaking up all that deliciousness. This is a soup to cure all maladies, real or imagined.
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