Steamed Blackthroat Sea Perch with Jon Yao | The Kitchen at The Los Angeles Times

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  • เผยแพร่เมื่อ 5 ก.ย. 2024
  • Chef Jon Yao stopped by The Kitchen to prepare his Steamed Blackthroat Sea Perch with ginger and Tokyo Negi. , a plate he credits as being the first to really lean into his Taiwanese heritage. Yao credits his upbringing in the San Gabriel Valley and his mother for his rise as a chef, creating authentic, original dishes.
    For more info on the restaurant, check out www.katorestau...
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