The chef, who used to work at Puck's "avant-garde" Chinese-European hybrid, thinks it set the stage for today's Asian palate in The U.S.
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Meanwhile, Jonathan Gold takes us behind the music at Cochon 555.
The L.A. Times critic spends a night with some farm-to-table, nose-to-tail dining in Santa Barbara, while L.A. Weekly's goes crazy for Sang Yoon's new restaurant.
L.A. Times is more charmed by the man than the menu at Craig Susser's new industry hot-spot.
L.A. Weekly welcomes Sang Yoon's restaurant to the neighborhood, while The L.A. Times checks in on Petrossian's new chef.
Sang Yoon's tribute to Asian cooking cuisine fits smoothly into the recent explosion of chef-driven explorations honored by the city's most visionary toques
Let's just hope dan dan noodles Sriracha-infused cocktails go over the heads of all those students clogging F.O.'s doorway.
We put Voltaggio's Ink, Animal's next project, Nancy Silverton burgers, and the rebirth of Grace way higher than a new Rosa Mexicano.
The Father's Office owner details a key ingredient at his new Culver City restaurant.
The restaurant is looking for prep cooks and will announce an opening date next week.
Scot Conant will have a mostly original menu to fit West Coast tastes.
L.A.'s fall's openings are exciting enough to distract us from Nancy Silverton burgers and Michael Voltaggio's plans.
Sang Yoon says he learned how to cook from his surrogate grandmother.
The Father's Office chef likes Santouka and Del Taco, but hates the beach and possibly people too.
Bryant Ng is bringing satays and craft beers to Little Tokyo, stealing a sliver of Lukshon's thunder.
Expect specialties from the harbor city of Hoi-An, plus classics and Cal-fusion.
Though the chef could churn out burgers for the rest of his life, he will instead attempt to elevate Southeast Asian food.
The Father's Office creator might have a new restaurant, but for now is just kicking around ideas.