Authentically American Red-Cooked Short Ribs, by Way of Taiwan

When Jennifer Hwa Dobbertin was small, she roamed her parents’ restaurant on Fredericksburg Road in San Antonio, Texas, cadging French fr...

When Jennifer Hwa Dobbertin was small, she roamed her parents’ restaurant on Fredericksburg Road in San Antonio, Texas, cadging French fries from the diners. Her mom, Nancy Collet, was born in Taiwan and immigrated to the city on the arm of an American serviceman she later divorced. Collet cooked in the kitchen of Golden Wok, one of San Antonio’s oldest Chinese restaurants, before taking a job as a cocktail waitress and marrying a restaurant manager, Jim Dobbertin, Jennifer’s dad. In the 1980s, the couple opened an American-style diner, the Conglomeration. The menu ran to burgers, fried catfish, hush puppies. Collet offered blackened redfish for $9.50, fried okra for $1.50. “It was a disaster,” Dobbertin told me recently. “She could have been making Chinese food.”

She did at home, Dobbertin said: Taiwanese beef noodle soup; pork loin marinated in Shaoxing wine or bourbon, then sliced into matchsticks and stir-fried with smoked tofu and pickled radish. Cooking was in Collet’s blood. Her parents, staff to a family close to Chiang Kai-shek, fled mainland China in 1949 and eventually opened a breakfast restaurant in Taiwan. Collet’s brother would come to operate a stall there selling dumplings and soup. Her mom took Dobbertin to visit him every summer of her childhood. “We’d be in this restaurant in San Antonio for 10 hours a day every day,” Dobbertin said, “and then we’d be in this restaurant in Taiwan for 10 hours a day every day. I hated it.”

Still, it stuck. Dobbertin went to college, moved to Thailand, planned on a career in nonprofits. But by 2011 she was back in San Antonio and, soon enough, deep in the restaurant game, where she met, worked with, married, divorced and continues to work with her business partner, the chef Quealy Watson, with whom she has started several ventures, including Tenko Ramen and Hot Joy, where the food was as much South Texan as Asian.

In November 2020, amid the pandemic, the partners opened Best Quality Daughter, an 88-seat space in the former Pearl brewery that Dobbertin calls her pipe-dream Chinese-American restaurant. “I grew up in an American diner, eating Chinese food at home and spending my summers in Taiwan,” she said. “I wanted Best Quality Daughter to honor that, my Chinese heritage, my Chinese mom, the authenticity of what I’ve lived.”

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Newsrust - US Top News: Authentically American Red-Cooked Short Ribs, by Way of Taiwan
Authentically American Red-Cooked Short Ribs, by Way of Taiwan
Newsrust - US Top News
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