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Bay Briefing: A new training ground for California cuisine FacebookTwitterEmail William Lim Do, founder of Lao Wai Noodles and former sous chef at Mister Jiu s, prepares to pull Da Kuan, or large width noodle, at his home in Daly City, Calif. Sunday, April 18, 2021.Stephen Lam/The Chronicle Good morning, Bay Area. It’s Wednesday, May 12, and the A’s have told Oakland they’re looking elsewhere while they wait for the city to decide on a ballpark project. Here’s what you need to know to start your day. Changing food, and how restaurants are run When it comes to California cuisine, some restaurants are not only ground-breaking, they’re training grounds for bigger shifts in the next generation.

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