Executive Chef Howard Wong [/caption]Howard describes his cuisine as Chinese food with a touch of French influence. Some of Howard’s favorite dishes included the minced squab imperial, which was wok tossed with finely chopped squab with chestnuts, bamboo shoots, and mushrooms, served on iceberg lettuce. And the seafood bisque served in a coconut shell, with a crown on top French puff pastry. At Tommy Toys, Howard had the opportunity to serve many local celebrities including Francis Ford Coppola, Clint Eastwood, and Willie Brown. Until 2013, when Tommy Toys decided to close its doors due to changing demographics and leasing issues. Howard believes that some of the guests are still looking for that type of food and cuisine. Hoping that being the executive chef at Begoni Bistro can help fill that desire.
Liu Guang Chang started his cooking career at the San Francisco’s iconic Shanghai 1930 from 1996 to 2009. Then shortly after the closure of Shanghai 1930, Chef Liu joined Executive Chef Howard Wong at Tommy Toy’s from 2010 to 2013 as Wong’s Sous-Chef. Now, with the addition of Chef Liu at Begoni Bistro, the dynamic duo is back at it again together on the wok.
Welcome to Begoni Bistro, a family owned and operated restaurant where we take pride in offering great service in our clean and contemporary restaurant. Come in, enjoy some great company and food, backed by a great ambience.