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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