New cafe to bring Filipino food to Stanford campus | Peninsula Foodist | Elena Kadvany | Almanac Online |

Local Blogs

Peninsula Foodist

By Elena Kadvany

E-mail Elena Kadvany

About this blog: Get the latest food news with the biweekly Peninsula Foodist newsletter.
I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently workin...  (More)

View all posts from Elena Kadvany

New cafe to bring Filipino food to Stanford campus

Uploaded: Jan 10, 2019
Filipino lumpia, silog and rice bowls will soon be available on the Stanford University campus at a new restaurant, Blend @ Annette’s Café.

A brother and sister of Chinese and Filipino heritage, whose parents own a longtime Sunnyvale restaurant, are behind the forthcoming eatery, Stanford announced Wednesday. Blend will open in the university's new science quad, located between the Sapp Center for Science Teaching and Learning and the Anne T. and Robert M. Bass Biology Research Building.


From left to right, the Blend team: Arthur Lao, Marc Lao, Jeeryn Dang, Jerico Suguitan and Lydia Lee. Photo by Ker Than.

Blend will serve Filipino and other Asian dishes, including silog, a traditional Filipino breakfast of garlic rice and fried egg, and made-to-order rice bowls with ingredients such as tofu, mixed greens and kimchi. The cafe will offer gluten-free and vegetarian options. There will also be pastries and coffee.

The restaurant traces lines from siblings Marc Lao and Jeeryn Dang's family roots through Magic Wok, the Chinese-Filipino restaurant their parents opened in 1989, and the way they cook and eat today.

"Our heritage is both Chinese and Filipino, and we do a lot of Vietnamese cooking at home," Dang said in a university announcement. "Our food is a blend of those things."

Dang told the Stanford Daily that Shannon Silva, assistant director of facilities and capital planning in the School of Humanities and Sciences, encouraged the siblings to compete for the space after she ate at Magic Wok.

Blend was selected from three vendors, whose food was scrutinized by more than 100 faculty, students, and staff in taste tests last August, the university said. Participants lauded their braised pork, panko-crusted chicken with lemon sauce and lumpia, spring rolls filled with vegetables and meat.

The cafe will be serve breakfast, lunch and dinner, Monday-Friday from 8 a.m. to 9 p.m. starting sometime during Stanford’s winter quarter, which just started and runs through the end of March.

This story will be updated with an opening date when it becomes available.
We need your support now more than ever. Can we count on you?

Comments

There are no comments yet for this post
Sorry, but further commenting on this topic has been closed.

Stay up to date on local coronavirus coverage with our daily news digest email.

'A devastating impact:' The coronavirus claims Clarke's Charcoal Broiler, Mountain View's oldest operating restaurant
By Elena Kadvany | 5 comments | 3,551 views

The first few seconds after awakening; before I remember the virus
By Chandrama Anderson | 0 comments | 2,768 views

Can you stay healthy without making more trash?
By Sherry Listgarten | 2 comments | 2,043 views

Think about helping others in our coronavirus-affected area
By Diana Diamond | 4 comments | 1,959 views

 

DEADLINE EXTENDED

The 34th Annual Palo Alto Weekly Short Story Contest is now accepting entries for Adult, Young Adult and Teen categories. Send us your short story (2,500 words or less) and entry form by April 10, 2020. First, Second and Third Place prizes awarded in each category.

View Details