What Sang Yoon Learned From Chinois

Photo: Tatiana Arbogast

“I used to work at Chinois, years and years ago in the 90s, and when that opened in ‘83 that was a massive very avant garde statement, because the whole notion of pushing Asian food together with a European sensibility was super new. And I think back to then and the palate for Asian flavors was by today’s standards very rudimentary. It was like soy sauce, wasabi, miso. Those were exotic. And now those are grocery store items.” — Father’s Office founder Sang Yoon, on cooking Southeast Asian cuisine for western palates at his new restaurant Lukshon. [Squid Ink]