Azalina’s

The story

Azalina’s: Malaysian-Californian Tasting Menu in San Francisco | Michelin Recommended

A Taste of Penang in the Tenderloin

Chef and owner Azalina Eusope is a fifth-generation street food vendor from Penang, an island trading hub on the western coast of Malaysia. She moved to San Francisco twenty-five years ago, and the comfort of the food she grew up eating—her grandmother sold coconut rice from a basket carried between villages—became a lifeline. What began as cooking for family and friends turned into a business in 2010. Now, Azalina’s is a reservation-only, five-course tasting menu restaurant at 499 Ellis Street, recognized by the Michelin Guide and named Chef of the Year by Eater SF in 2023.

Azalina’s cooking reflects her Mamak heritage—a community deeply tied to spices, with ceremonies where children pick their own spice. Her family grows their own spices and is known for curries and street fare. At the restaurant, that tradition meets modern California. The menu changes every four weeks, offering a tightly edited tour of Malaysian flavors with local produce. A recent menu included Potato Salad Chitty (mint, potato, mustard seed, barberry, horseradish, fennel), Char Hor Fun with white pepper and ginger, and Crab Murtabak served with black lime curry and masa. Duck Rendang brings lemongrass, galangal, and turmeric alongside cherry and pear, while Talam Keladi finishes with purple sweet potato, coconut milk, and longan. A vegan version is available for every dish, and all food is Halal.

The dining room is intimate and focused—no distractions from the progression of flavors. A wine pairing ($70) is offered, with selections from California and beyond, including a Lo-Fi Chenin Blanc and a Scar of the Sea Chardonnay. Non-alcoholic options are inspired by the kitchen’s current preparations.

Azalina Eusope was a James Beard Award semifinalist for Best Chef, California in 2024, and her restaurant made the New York Times’ list of top places to eat in San Francisco. But the real draw is the way she translates her grandmother’s coconut rice and her own family’s spice knowledge into a tasting menu that feels both personal and precise.