It’s official: Sunday at the Museum — our deliciously transformed cafe experience overseen by chef Deuki Hong in partnership with local tea impresarios Andrew Chau and Bin Chen of Boba Guys — is now open to the public.
Sunday’s inaugural menu features snacks, salads and sandwiches, as well as larger shareable plates and kid-friendly bentos. Food prices range from $7 to $16. Vegan and gluten-free options will always be available. Highlights include:
- Miso avocado toast on Japanese milk bread
- Soy-chili-garlic “Sunday” chicken wings
- Deuki’s classic Korean fried chicken sandwich and a grilled pork “bunh” mi variation
- Garlic prawn noodles
- Ice cream by Garden Creamery and pastries by Craftsman and Wolves
Chau and Chen, founders of instant San Francisco classic tea shop Boba Guys, will oversee Sunday’s beverage program. Known for their high-quality, distinctive milk teas (the basis for Taiwanese tapioca bubble or boba tea), Chau and Chen will develop a full bar of carefully selected, handcrafted hot and cold brews. The drinks menu currently includes cold-brewed and espresso-based coffees, as well as classic, Hong Kong, and jasmine milk teas, a tasty green matcha latte and a selection of teas by the pot.
Sunday at the Museum is open from 10 a.m. to 4 p.m., Tuesdays to Sundays. Order food and drinks at the register and then select your own seats, ranging from cozy two- and four-top tables to a large communal table made of warm, golden wood that anchors the main dining space. You are welcome to dine at the cafe without purchasing a museum admission ticket.