Poleng Lounge
1751 Fulton Avenue, San Francisco CA 94117
$$
Asian
This venue is no longer open.
An Evening to Remember at Poleng Lounge
Review by TableAgent
Located in the Western Addition, Poleng Lounge is up-and-coming young Chef Tim Luym’s first restaurant. Since its opening in the summer of 2006, Chef Luym's upscale versions of pan-Asian street food have received much praise from critics and diners alike. After only four months of being open, the SF Chronicle and their notoriously tough critic, Michael Bauer, named it one of the top 10 restaurants in the city for 2006. The next year, the Chronicle once again praised Chef Luym and named him one of the Rising Star Chefs of 2007. In other words, success has come quickly for Chef Luym, and deservedly so.
Influences from Executive Chef Tim Luym’s Chinese-Filipino background can be noticed in the restaurant’s Asian-style wood carvings on the walls, the subtle use of plant themes, and large Balinese statues. Combined, these simple aesthetic suggestions serve as a strong allusion to life in the faraway Philippine islands. Despite these eclectic Eastern influences, the general feel that this place is modern and trendy strongly pervades through smooth textures and strong, clean lines.
The first thought that comes to mind upon entering Poleng is intimacy. Its narrow space lives and breathes more like a lounge than a restaurant. Sparse mood lighting and dark, sultry reds and earthy brown tones add a welcoming air of warmth to the main dining room. Several large speakers pump cool jazz, reggae and lounge music throughout, resulting in a loud yet youthful atmosphere. Tightly-knit dining tables and a few scattered love-seat lounge areas convey a beckoning atmosphere that will have weary diners shedding life’s daily anxieties in exchange for lively conversation and Luym’s Asian street creations. With little imagination, you can almost picture yourself in a happening night spot on a crowded beach in South East Asia rather than the socially vibrant Western Addition. It was particularly crowded the Saturday we decided to try Poleng, and on a night like this, their small space was overflowing with energy.
Not long after being seated and our knowledgeable server had taken our orders, the appetizers began coming in. The first dish to arrive was the Sweet Potato Fries. Their deeply orange color caught my attention as soon as they were put down, piquing my interest and arousing my taste buds. Their shape was reminiscent of a steak fry, but after taking that first bite I realized they were much more complex and delicious than your average cut potato. From the inside came a rich sweetness that coated my tongue and contrasted well with the salty, oily goodness on the outside. Once dipped into the accompanying chili-banana ketchup, hints of chili flavor and spice as well as sweet and fruity notes completed the savory experience.
The next appetizer to arrive was a Sesame Chicken Salad. The greens used for this salad were very herby, with the aromatic flavor of mint being the most predominant. A sesame vinaigrette offset the individual taste of mint with just the right amount of oil, acidity, and sesame flavor to balance the dish. Strands of crispy noodles and a few strips of mildly flavored chicken were a delightful addition to a complex, yet light and pleasing salad.
After having cleared our appetizers, our table quickly filled up with entrees. As we were sharing plates to get a more rounded experience of the menu, I was suddenly faced with the difficult decision of which one of these quaintly presented and colorful dishes to try first. I opted for the first one that caught my eye; the Royal Scallops Katsu. Upon tasting it, notes of citrus crept into my palate, and the smooth delicateness of the thinly sliced scallops added a satisfyingly silky texture. Crispy fried panko breading sparsely coated the top of the scallop and added a bit of crunch and saltiness to the dish. The final touch was a bed of buttery corn, which added a sweet compliment to the whole dish. This entree was well-balanced, creatively conceived, and a great way to kick off the main course.
The next entree I tried was a dish they called Island BBQ Pork. This was comprised of expertly grilled pork cut into little morsels and served alongside chili-infused vinegar and pickled carrots and papaya called "Atchara." Every bite of these pork morsels was smoky, rich and oh-so-flavorful. With tantalizing hints of their coconut based secret marinade permeating my senses, there was not much more I could have asked for. The chili vinegar accentuated the pork, and the acid crunchiness of the Atchara served as great textural compliment and colorful addition to the plate. As you can tell, this dish was a true standout for me, and I would definitely return to Poleng solely to have it again.
We also selected a side order of the Coconut Broken Rice, a simple side dish with a surprisingly complex flavor. As it was set down in front of me, a beautiful aroma of coconut wafted up to my nose and my imagination suddenly transported me to a far-flung corner of South East Asia. Although average looking in appearance, this bowl of rice’s flavors were anything but ordinary. It was light, well cooked, and a divine pairing to all the meats I sampled it with.
Another dish worth noting was the Adobo Wings. They were coated with a rich, sweet Adobo sauce on the outside and nice and crispy on the inside. Deceivingly average in appearance, they were packed with flavors and nothing like your local bar’s wings. Our final dish, the Sizzling Sisig, was a big hit at our table. This piping hot plate was full of tiny shreds of fatty pork, spices, and diced peppers. Its smoky, spiced goodness came alive on the sizzling platter it was served on, and is a definite must-try.
Although no deserts were printed on the menu, they did have some specials if you asked. This allows for a constantly updated selection of original creations by Chef Luym. Poleng Lounge also doubles as a tea lounge, and they offer a large selection of after dinner pots to choose from. Their selection of unique loose-leaf blends includes Black, Green, Oolong, Rooibos, and Herbal teas and promises a singular tasting experience.
In only a few short years, Poleng Lounge has turned itself into a must-stop restaurant in a city full of so many. Executive Chef Tim Luym's menu inspired by Asian street food is colorful, vibrant and tasty. It greatly succeeds in capturing the essence and flavors of native street dishes, and in turn it has greatly captured the attention of locals and visitors alike.
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Reservations
Business Info
- Address: 1751 Fulton Avenue, San Francisco CA 94117
- Cross Street: Masonic Avenue
- Location: Alameda County
- Cuisine: Asian |
- Cost: | Inexpensive
- Category: Fine Dining
- Star Rating:
- Reservations: Available
- Dress Code: Casual
- Meals Served: Lunch | Dinner |
- Parking: Street |
- Payment Options: VISA | Amex | MasterCard | Discover | Diners Club |
- Corkage Fee: N/A
- Website: http://www.polenglounge.com/
- Phone: (415) 441-1751
- Features: Full Bar, Live Entertainment, Working Fireplace, Happy Hours, Lounge / Bar,
- Occasion: Romantic Dining, Meet for a Drink, People Watching, Special Occasion, Trendy / Hip,
Photos
Business Hours
Reservations Available
- Monday
- Tuesday
- 5:30 p.m. - 10 p.m.
- 4 p.m. - 6 p.m.
- 10 p.m. - 1 a.m.
- Wednesday
- 5:30 p.m. - 10 p.m.
- 4 p.m. - 6 p.m.
- 10 p.m. - 1 a.m.
- Thursday
- 5:30 p.m. - 10 p.m.
- 4 p.m. - 6 p.m.
- 10 p.m. - 1 a.m.
- Friday
- 5:30 p.m. - 10 p.m.
- 4 p.m. - 6 p.m.
- Saturday
- 5:30 p.m. - 10 p.m.
- Sunday
- 5:30 p.m. - 10 p.m.
- 10 p.m. - 1 a.m.