Sang Yoon Flew To Hong Kong For The Green Sichuan Peppercorns
Los Angeles chef writes in about his recent trip
Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! When Sang Yoon opened up Father’s Office in Santa Monica 11 years ago, the word “gastro-pub” wasn’t what it is today. Now the French-trained chef owns two Father’s Offices, which feature affordable yet inventive food, a signature and much-loved burger, and a serious selection of craft and small-batch brews, as well as the recently opened Lukshon, a return to fine dining from a guy who got his chops working in kitchens for Joel Robuchon and Wolfgang Puck. We wrote in about his recent trip to Asia.
Where are you just back from?
Business or pleasure?
Business is pleasure.
What was the highlight?
Dim Sum at Tin Ho Wan.
No shopping bargains.
What airline did you fly and how was it?
Cathay Pacific. Most restful 15-hour flight of my life.
Where'd you stay and what's your mini-review of the place?
Island Shangri-La Hotel in Central. Ridiculously hospitable service. Great location, close to many great restaurants, sick view of harbor, next door to a very nice mall with a movie theatre.
Did you bring anything back and if so, what?
Green sichuan peppercorns and great memories.
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