Highlights from a tour of S.F.’s newest street food trucks

Jonathan Kauffman
SF Weekly, July 28, 2010

This 3-month-old modern-Filipino truck doesn’t have its SF street permits yet, so it primarily appears at Off the Grid and 8000 Marina Blvd. in Brisbane, an office-park lot that welcomes any truck banished from the city. Not surprisingly, given owner William Pilz’s time as chef at Citizen Cake, he’s making some of the cleanest, most technically sophisticated food on wheels, without self-consciously trying to “elevate” it.

Hapa SF Announces Filipino Pop-Up at La Victoria

John Birdsall
SF Weekly, June 28, 2010

It’s more than a month out, but word comes that Hapa SF chef William Pilz will do a night of contemporary Filipino dishes at La Victoria on 24th Street in the Mission. On August 6, Pilz will oversee a menu that, right now anyway, looks like it’ll consist of about a dozen small plates, priced $5-$7 each.

Filipino Taco Truck Hapa SF Lives Up to the Hype

Jun Belen
SF Weekly, May 13, 2010

It’s been a couple of weeks since chef William Pilz launched Hapa SF, his mobile Filipino food venture. Pilz is quickly getting his bearings around the newly rehabbed, burgundy-colored taco-truck kitchen, as Hapa’s following seems to multiply every week. We headed down to Brisbane yesterday for a taste of Hapa SF’s modern organic Filipino lunch. The lunch menu consists of modern innovations of four basic Filipino classic dishes: lumpia, pancit, adobo, and sisig. The dish that clearly stands out is Pilz’s take on the beloved sisig ($8), which was delightfully refined.

Hapa SF, Ex-Citizen Cake Chef’s Filipino Taco Truck, Launches in Brisbane

John Birdsall
SF Weekly, April 29, 2010

A talented chef, Pilz is starting out with five basics that, in their sourcing and execution, promise to be anything but. He’ll have lumpia (ground Long and Bailey pork, fresh water chestnuts, spices he scores from Le Sanctuaire, and sweet-and-sour sauce made from seasonal fruit), organic chicken adobo, pancit with vegetables picked up at farmers’ markets, a kind of banh mi filled with adobo-brined chicken breast, and sisig.

Hot Meal: Filipino Prix Fixe at Citizen Cake

John Birdsall
SF Weekly, July 24, 2009

Last night’s Filipino dinner at Citizen Cake (399 Grove at Gough) carefully balanced haute with homey. Okay, maybe haute is too strong. Aided by his mom and sister, Cake chef William Pilz engineered a series of familiar Fil-Am dishes (chicken adobo, pancit, lumpia) with flavors calibrated to appeal to diners squeamish about patis (that’s Filipino fish sauce).