Judging Greatness with Sweet and Sour Pork
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Pulitzer Prize-winning LA Times writer Jonathan Gold recently took three Michelin-starred chefs from Hong Kong out to eat in the San Gabriel Valley. He took them to Sea Harbour, one of the best dim sum restaurants in Los Angeles, and was shocked when they ordered the sweet and sour pork. The chefs explained that sweet and sour pork - a cliche of American-Chinese food - is how you can judge the skill of a chef. They gave the pork a passing grade.
Gold wrote a total of four articles about his experience dining out with the Hong Kong chefs. You can read them all here.
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