On KCRW’s Good Food, I produced my first radio segment on the topic of restaurant-line culture in Los Angeles. I interviewed owners and fans of Howlin’ Rays, Sqirl and Din Tai Fung to get an idea of what compels customers to wait for hours in line for food. Listen to the segment online on KCRW’s…
On KCET, I interviewed chefs and friends of the late Jonathan Gold, from chef Ludo Lefebvre to KCRW Good Food host Evan Kleiman and Jitlada’s Jazz Singsanong, about their favorite memories of the prolific and influential writer. Read the full article on KCET.
On Los Angeles Magazine, I wrote about a new vegan burger joint with In-N-Out vibes that just opened in Koreatown. It’s helmed by folks who work on music festivals like Coachella. Read the full article on Los Angeles Magazine.
On Los Angeles Magazine, I wrote about the new vegetarian and vegan Yarrow Cafe and how chef Royce Burke of Secret Lasagna is bringing something different and unique to the plant-based scene. Read the full article on Los Angeles Magazine.
On Los Angeles Magazine, I wrote about Gindaco, Japan’s largest takoyaki chain and its first U.S. location in Gardena. Read the full article on Los Angeles Magazine.
On Los Angeles Magazine, I write about the 14-year evolution of a Los Feliz restaurant and bar that has become a neighborhood gem. Read the full article on Los Angeles Magazine.
On We Like L.A., I write about British artist Lucy Sparrow’s art-exhibit-meets-shopping-spree taking place at The Standard hotel in Los Angeles. At Sparrow Mart, the artist has created 31,000 felt-covered replicas of items you’d find in a grocery store and they’re all for sale through the month of August. Read the full story on We…
On Los Angeles Magazine, I interview chef Nick Erven about his L.A. inspirations behind his Southern cooking at the new Rappahannock Oyster Bar. Think impossibly flaky and buttery kimchi-cheddar biscuits. Read the full article on Los Angeles Magazine.
On GOOD, I interview Michelin-starred chef Daniel Patterson and his team about the ways they’re trying to level out the playing field, especially for persons of color and women, in the restaurant industry. Read the full article on GOOD.
On LAist, I follow the expert dim sum makers of NBC Seafood Restaurant, an San Gabriel Valley mainstay that’s been in the community for 30 years. I learn the tricks of the trade and what it takes to run such a well-oiled machine. Read the full article on LAist.