This San Francisco restaurant is serving up tasty Taiwanese inspired cuisine in the heart of the Mission District.
Piglet & Co. opened in 2023 inside a former brewery and they’ve transformed the space into an eclectic spot with lanterns and quirky food related artwork.
We arrived right when they opened and were the first to be seated. Within an hour, it quickly filled up given it was a Saturday night. Their menu is described as “asian comfort food” and I’d have to wholeheartedly agree on that statement. The menu is pretty concise and with 3 people, we were able to order almost all of the dishes.
Piglet and Co.
Pickle Party (7.5-8/10).
We stared off with an array of pickles to get our appetites going.
Honey Walnut Shrimp & Pork Toast (8.5/10).
This is one of their signature dishes and it didn’t disappoint. It’s a take on the classic Chinese dish, honey walnut shrimp, but in toast form. The ground shrimp and pork is made into a mousse and then breaded and deep fried until golden brown. It sits on top of fluffy toasted milk bread and finished off with a candied walnut relish and burnt honey aioli. It’s sticky, sweet, and oh so delicious.
Heirloom Melon Salad (8/10).
This melon salad was so refreshing with chunk of sweet juicy melon, crunchy salted cucumber, and fragrant coconut all dressed in a nori chili vinaigrette.
Szechuan Honey Wings (8.5/10).
I’m a sucker for chicken wings and these also hit the spot. These wings were triple fried to ensure crispy goodness and both the mala honey drizzle as well as the yuzu buttermilk ranch were stellar.
Tomato & Egg (7.5-8/10).
This was a solid side dish where furikake rice was the foundation and then steamed egg and roasted tomatoes were on top. The tomato jam added complexity and the fried shallots added a necessary crunch.
Street Corn (8/10).
What’s not to love about grilled corn that’s been glazed with miso and topped with sunflower mayonnaise and puffed rice?! Another great side dish.
Charred Savoy Cabbage (8/10).
Another signature dish is the savoy cabbage where large chunks are seared and then roasted until tender. The green sauce on the bottom is a kalo soubise (kalo is taro plant and soubise is a French sauce made from butter, onion, and cream). Their version has citrus and herbs added for a more vibrant sauce. The cabbage is nicely dressed in a black pepper gravy and a ginger citrus chimichurri.
Chashao Pork Belly Ssam (8.5/10).
Another signature is the pork belly ssam which was one of my favorites of the night. The pork belly was tender and had a beautiful char on the outside and was perfect with the crunchy cabbage slaw and various lettuces to make your own wrap.
While we didn’t get desserts, I’m sure they would have been fantastic given that the dinner was spot on. For a casual dinner out with friends, this is a great place for it’s chill atmosphere and delectable food so my rating is an 8/10.