The owner of Koreatown's Park's BBQ, winner of the LA Times 2023 Gold Award, teaches her son how to use her 'magic sauce' marinade to make bulgogi, japchae and LA galbi.
Chef Ton's cooking career was already an act of defiance, and then he doubled down by using local ingredients at a time when fine dining was Eurocentric. It landed him at the top of Asia's 50 best list.
For years, chef Malcolm Lee's restaurant Candlenut struggled. At one point, he wondered if he’d made a mistake, but he doubled down on Peranakan cooking and a cuisine he saw disappearing.