Azalina's
Day 1: 5-Course Elevated Malaysian Tasting Series
Opened in July of 2023, this exceptional Malaysian eatery in the Tenderloin has been showered with accolades, including a Recommendation from the Michelin Guide and spots on NY Times’ List of “25 Best SF Restaurants”, Eater's "16 Best in the Tenderolin, and San Francisco Chronicle’s List of “Top 25 Restaurants in the Bay Area.” Chef/Co-Owner Azalina Eusope, a native of Penang, Malaysia, was also named the 2023 winner of Eater's “Chef of the Year” Award, and was recently named a James Beard “Best Chef: California” Semi-Finalist. Chef Eusope is a fifth-generation street food vendor who moved to San Francisco a decade ago and made quite a name for herself hereabouts. At Azalina’s, she is thrilling diners with dishes like rabbit koay teow thin’g with sunchokes, black garlic, lime, and chili, pindang skate wing with preserved tomato and star fruit, and, for dessert, coconut jelly with apple, blackberry, black sesame, and walnuts. It’s all served in an atmosphere of natural light, murals, and dazzling colors that simulate the energy of a busy Malaysian market. “A vibrant Malaysian oasis shines in the Tenderloin,” says Eater, so naturally, we are excited to visit. See you there!
About the Host:
Azalina Eusope
Chef/Owner
Born on the Malaysian island of Penang, Chef Azalina Eusope first began her culinary training in Sinapore before moving to the US. After settling in San Francisco, she began her food business, Azalina's, with the help of the La Cocina culinary incubator. She has been named one of Bon Appétit's "Top 10 Upcoming Chefs", in addition to winning an Eater Award for "Chef of the Year" and being named a James Beard "Best Chef: California" Semi-Finalist in 2024.
The Lineup
All courses will be individually plated. This menu will be Shellfish, Egg & Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Roti Tempek
chermoula, burnt sweet potato, cauliflower, caraway, coconut
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Tan Hor
noodles from the wok, fermented tofu, black garlic, white sesame, carrot
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Kolkatai
chicken dumpling in broth, sunchoke, artichoke, eggplant, mustard seed
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Otak Otak
petrale sole in banana leaf, herbaceous rice, candle nut, pineapple, cucumber
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Cassava Cake
cassava, papaya, pomegranate, camellia oil, ginger
Azalina's
499 Ellis St
San Francisco, CA 94102
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Azalina's will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Chicken in Course 3 and White Fish and Roe/caviar in Course 4. Substitutions will be provided.
- Pescatarians: There is Chicken in Course 3. Substitutions will be provided.
- Gluten: There is Gluten in Course 2. Substitutions will be provided.
- Dairy:
• Milk/Cream: Milk/Cream is in Course 5. Substitutions will be provided - Shellfish: This menu is shellfish-free.
- Fish: There is White Fish and Roe/caviar in Course 4. Substitutions will be provided.
- Eggs: This menu is egg-free.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Coconut in Course 1 and Candle Nut in Course 4. Substitutions will be provided.
- Alliums: There is Garlic and Onion in Course 1, Course 2, Course 3, and Course 4. Substitutions will be provided.
- Mushrooms: There is Shiitake, Shemeji and Wood Ear in Course 2. Substitutions will be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
