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By Elena Kadvany
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About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in jo...
(More)About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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Couple brings Chinese zongzi to Mountain View
Uploaded: Jul 10, 2019
A Fremont couple who drew a local following for their homemade zongzi, a hefty bundle of sticky rice stuffed with savory or sweet fillings and wrapped in a bamboo leaf, has opened a bare-bones storefront in Mountain View.
Eng's Zongzi opened recently at 855 W. El Camino Real. Owner Pa Eng said they used to deliver to customers in the Mountain View area so decided to open up shop here.
Eng's Zongzi serves homemade Chinese zongzi and dumplings. Photo by Elena Kadvany.
They serve several kinds of fresh zongzi: pork, mushroom and peanut; pork and egg yolk; vegetarian; adzuki, or red, beans; and Chinese dates. The pyramid-shaped rice dumplings are enclosed in the bamboo leaves, secured with string and then boiled or steamed. (Zongzi are often described as Chinese tamales, though one customer pointed out to me that tamales could just as easily be described as Mexican zongzi.)
All of the zongzi are $3.25 each except the pork-egg yolk, which costs $3.75.
Eng's Zongzi also sells frozen meat, fish and vegetable dumplings (each bag has 50 dumplings) and shrimp and pork wontons.
There are four tables, two inside and two outside the small space, but it't primarily a takeout operation. Bring cash; they don't accept credit cards at the moment.
Eng's Zongzi is open from 1-8 p.m. Tuesday-Sunday and closed Monday.
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