Ok's Deli
Sandwich shop · Mosswood ·
Asian American sandwiches with Sichuan hot chicken & crab katsu
Asian American sandwiches with Sichuan hot chicken & crab katsu
"Hefty Asian American sandwiches are Ok’s Deli's calling card. Our regulars at this Temescal sandwich shop are the Sichuan Hot Chicken with a massive thigh, or the bánh mì loaded with housemade Spam or lemongrass pork. And traditionalists can rely on classic deli staples, like an italian combo, hot coppa with mozzarella, and more." - Julia Chen, Lani Conway
"I've been a fan of Ok’s Deli since its pop-up days, and when I return I usually stick to the Sichuan hot chicken or the seasonal ebi katsu sandwich; recently I finally tried the Saturday-through-Monday sisig bolillo I'd long admired on Instagram. The sisig uses the more traditional pig’s head cut, diced and cooked with soy sauce, onions, and pepper, brightened with lime, and finished with a sunny-side egg whose yolk oozes into the meat on certain bites as a nod to the sizzling-plate original. The bolillo has a soft interior and a not-too-crunchy exterior that holds most of the filling, and this version has become a new favorite — making my next visit a tougher decision between old favorites and this beauty." - Dianne de Guzman
"This sandwich shop by Albert Ok is not your average spot, offering sandwiches with an Asian American flair and most ingredients made in-house. The deli’s Sichuan-spiced fried chicken sandwich is a fan favorite, served on a sesame bun, with specials rotating in throughout the year, such as an indulgent Dungeness crab katsu sandwich. Top off your order with some chips from the curated snack section, and you’re well on your way to a flavorful lunch at home or in a park if you can make it back to your destination without eating every bite." - Dianne de Guzman
"I found Ok’s Deli’s new Dungeness crab katsu (Kani Katsu) sandwich absolutely not to be missed: it just went on the menu about a week ago and, with local crab season opening on January 18, the kitchen is currently bringing in picked Dungeness from Oregon. The patty is stuffed with more than a third of a pound of crab (Ok estimates each patty costs about $13 in ingredients alone), and Ok blends the picked crab with béchamel—taking inspiration from Japanese crab croquettes—then coats it in egg and panko and fries it to a perfect crispy exterior. The sandwich is layered with a housemade tartar sauce punctuated with dill pickle, chives, lemon, and black pepper, buried under a thick bed of thinly shaved cabbage, and served on a sesame bun; at $26 it’s described by owner Albert Ok as essentially being sold at cost and he hopes to keep it on the menu for a month or two if customers come in to buy it. Orders can be placed online for pick-up and the shop is open 11 a.m. to 3 p.m. Thursday through Monday at 3932 Telegraph Avenue in Oakland." - Lauren Saria
"Known for chef Albert Ok’s Sichuan hot chicken sandwiches, the team from Ok’s Deli is collaborating with Elaine Chau’s Sunday Bakehouse: per an Instagram post, they will take over the bakery’s menu on June 23 at 11 a.m." - Paolo Bicchieri
