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

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.katorestaurant.com/
Jon will be at this year’s Food Bowl presented by City National Bank. Buy tickets at lafoodbowl.com
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[@woolfel]

it makes me smile to see young Taiwanese chefs blazing a new path and expressing themselves through art. delicious edible art.

[@LeahIsHereNow]

Saw your segment on eater when Kato was still in a strip mall and had to look you up to see how you’re doing. I feel proud like a mama! You are proof positive that people do not have to have a huge ego and be abusive in order to succeed. Perfect timing! Congratulations! 🍾

[@736studios]

My favorite restaurant 💙

[@disciprine]

he had me at MSG

[@ropro9817]

Los Angeles Times Food: Please include links to the restaurants being featured in these videos! 🙏 Love these stories but that's the one fatal flaw! 🤓

[@LeahIsHereNow]

It’s in the description box

[@brandonarriaga1294]

Tokyo negi - soy sauce dish lol

[@axiumgfrey]