Jenee Kim of Park's BBQ, Los Angeles Times' Gold Award winner for 2023, makes this marinade, which she calls "magic sauce," for meat, chicken, seafood or japchae noodles.
These days I avoid the fast-fashion stores that crowd shopping malls, but I’ve substituted them with food halls, of which L.A. has plenty, including newcomers as well as those that hold historic value.
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.