On LAist, I interview ROKU chef Jiro Kobayashi, whose thoughtful omakase runs the gamut of Hokkaido scallop accompanied with a drop of yuzu pepper paste, to delicately rolled fluke sashimi with vibrant yellow and purple edible flowers sprouting out of it. He talks about his experience doing a grueling but rewarding four-year sushi apprenticeship in Japan. Read…
On LAist, I interview E.P. & L.P.’s chef who gives us a primer on what is Fijian food, and what influences it has on his dishes. Try the kakoda, trust me. Read the full article on LAist.
On LAist, I write about The Guild’s awesome new brunch, which includes goodies like Cuban shepherd’s pie with a deep-fried sous-vide egg, and chicken and waffles with a poblano sauce. Read the full article on LAist.
On LA Weekly, I take a first look at West Hollywood’s new Doheny Room that has an 60s Mad Men vibe to it. The chef of Cleo helms this restaurant’s menu with gourmet street food-inspired dishes like lobster poutine and pork belly buns. Read the full article on LA Weekly.
On LA Weekly, I write a “First Look” about the rustic and cozy Guild restaurant on the Sunset Strip. Read the full article on LA Weekly.
Burgers will always be a contentious subject between East and West Coasters, as strong as the rift between Game of Thrones‘ Lannisters and Starks. You know what I’m talking about: the never-ending battle between In-N-Out and Shake Shack’s cult followers. And now, all Angelenos can finally get a taste of the ShackBurger (and make up…
On LAist, I talk to Yeastie Boys’ owner Evan Fox about his food truck now having a brick-and-mortar spot in West Hollywood. They also have a new bagel sandwich menu with ingredients like maple-roasted butternut squash and crispy prosciutto. Read the full article on LAist.