5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Where's the beef? And the beer?
Sang Yoon is the the chef/restaurateur behind the microbrew-centric gastropub, Father's Office, in Los Angeles and Santa Monica, California. Along with serving up his insane Maytag blue cheese, Gruyère, arugula and applewood-bacon compote burger, Yoon filters the 36 tap brews on the menu through special tubing designed for blood transfusions - let's just say he likes to spice things up.
This fall, the Korean-born chef will stray from his burger-and-beer following and dedicate his first fine dining restaurant, Lukshon, to his Asian roots and its lesser known flavors.
Five Unsung Heroes of Asian Sauces: Sang Yoon
2. Dou Ban Jiang (China)
3. Black Vinegar (China)
4. Sambal Ijo (Padang, West Sumatra, Indonesia)
5. Japanese Worcestershire
Hoisin happy? Silly for Sriracha? Let us know your favorite Asian condiments (and how you utilize them) in the comments.
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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