5 Questions with Food Blogger Lisa Lau
Born and raised in the Bay Area, LISA LAU has been blogging about food for ten years at 510foodie. She is a contributing writer for Localwise SF Bay, Berkeleyside, and most recently for Free Range Kings. She is passionate about food and her Oakland community and shares her adventures on her website and Instagram.
BFiO: Whose food in Oakland do you enjoy as much as your own?
LISA: When I crave Chinese food and don’t want to cook it, I like going to Flower Lounge in my neighborhood. What I enjoy most about eating it is the diversity. I like it family style and I order multiple entrees to share. Each dish could be prepared in a variety of ways - fried, braised, sautéed, steamed, or cooked in a clay pot. Each dish might include a different protein, too – shrimp, pork, chicken, tofu, and/or beef. That diversity makes it satisfying.
BFiO: What food do you think is overrated?
LISA: I think the sushi burrito is overrated and it has never made sense. For me, part of the experience of eating sushi is sitting at the sushi bar, ordering a la carte, having a conversation with the sushi chef, using chopsticks, and enjoying each bite. You don’t get any of that from a sushi burrito.
BFiO: What’s missing in the Oakland food scene?
LISA: A Puerto Rican bodega in Oakland would be a dream come true. I look forward to La Perla Puerto Rican Cuisine opening up soon.
BFiO: At what local Oakland markets do you shop for ingredients/food?
LISA: Farmer Joe’s Marketplace is my “go-to” place to shop for ingredients. Although I enjoy the variety of items available at the bigger Fruitvale Avenue shop, the lines during COVID-19 force me to go to the original store at 35th Avenue and MacArthur. I appreciate the high quality meat products and the fresh produce they carry.
BFiO: What does The New Normal look like for Oakland restaurants & food businesses in the age of COVID-19?
LISA: I’m not very comfortable with outdoor dining yet, so my new normal during the age of Covid-19 is take out while tipping generously. I think everyone should be tipping as if they were dining in.