Growing up in the San Gabriel Valley, Jon Yao remembers the delight he felt eating song shu yu, or “squirrel fish,” a showpiece dish defined as much by technique as playful illusion. The recipe ...
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Twenty years ago, Andrew Kato asked Jay Johnson, his partner of a year, if he wanted to leave New York to go on an adventure. “We packed up a U-Haul Beverly Hillbillies-style and moved into a small ...
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