Inside State Street Market, the Cavernous New Food Hall in Los Altos | Eater SF

"A counter called Bao Bei from Michael and Meichih Kim (formerly of Michelin-starred Maum) is slated to open in mid-September; Bao Bei—named as a Mandarin term of endearment for their son—will present a fast-casual, multicultural menu mixing Taiwanese and Korean flavors with three bao (a fried shrimp croquette stuffed with shrimp mousse; spicy pork belly glazed in gochujang with marinated cucumbers and glazed peanuts; and fried chicken with seven spice and pickled daikon), two noodle dishes (Dan Dan Mian—spicy peanut noodles with ground pork, fresh scallions and cilantro—and a Seolleongtang beef noodle soup in a 24-hour bone broth with brisket, shank, dashi, kombu, and a soft egg), plus desserts like an aged soy panna cotta playing into the black sugar syrup trend and a roasted rice cream." - Becky Duffett