Brandon Jew, Mister Jiu’s in Chinatown
Saturday, May 2, 2026, 11:00 am - 11:45 am
Stop by the Foodwise Classroom for a cooking demo featuring the seasonal bounty of the Ferry Plaza Farmers Market, in celebration of Asian & Pacific American Heritage Month.
Brandon Jew is the executive chef / owner of Mister Jiu’s and Moongate Lounge, and chef / partner of Mamahuhu. At Mister Jiu’s, Brandon’s contemporary Chinese-American restaurant in San Francisco’s Chinatown, he combines the local, seasonal and organic bounty of the Bay Area together with classic Chinese techniques and flavors (which is celebrating 10 years this Spring). Brandon’s dedication to evolve and define Chinese American cuisine in the Bay Area, and advocate for Chinese food’s global recognition has earned him top honors at Mister Jiu’s, including James Beard nomination for Best Chef California 2018, 2020, 2021 and winner for the honor in 2022, one Michelin star for 9 consecutive years running, Bon Appetit Hot 10 2017, and SF Magazine Chef of the Year. He is the author of Mister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food.
The demo will feature products from Hodo. A cornerstone of the Bay Area’s artisan, craft food community, Hodo was founded by Minh Tsai in 2004 at the farmers market to recreate the rich, delicious tofu of his childhood in Vietnam. While still a beloved Saturday fixture in San Francisco, Hodo has grown into a national leader in tofu and yuba, with its organic, non-GMO products now available in grocery stores nationwide. From Michelin-honored kitchens to local supermarket aisles, Hodo redefines tofu and yuba through combining tradition and innovation, making this delicious, wholesome plant protein accessible to all home cooks. Find Hodo at the Ferry Plaza Farmers Market on Saturdays.
All demos take place in the Foodwise Classroom (under the tents in front of the Ferry Building) and are free to the public, with recipes and samples for all.
The demo will be followed by a book signing with book sales courtesy of Book Passage.