Good Food
Jonathan Gold Reviews Fang’s Kitchen in Monterey Park
Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he reviews Fang’s Kitchen , a new Sichuan restaurant in Monterey Park. He recommends the cold rabbit appetizer, the spiced duck head, dandanmian, green chiles stir fried in chile sauce and water boiled fish.
By Evan Kleiman • • 1 min readJonathan Gold is the Pulitzer Prize winning food writer for the LA Times.
This week he reviews Fang’s Kitchen, a new Sichuan restaurant in Monterey Park. He recommends the cold rabbit appetizer, the spiced duck head, dandanmian, green chiles stir fried in chile sauce and water boiled fish.
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The full episode
7 of 7A History of Edible Underwear, Brooks Headley, Prison Dairies- 0:00An Unofficial History of Edible Underwear
- 13:41“Tweet Me.” “Text Me.” Modern Love Notes from Necco’s Sweethearts
- 20:25Brooks Headley’s Fancy Desserts
- 29:40Prison Dairies Provide Milk and Eggs for Those Behind Bars
- 36:42Market Report
- 45:01Tostilocos are the Main Attraction at Tortas y Bionicos “Nice” in Santa Ana
- 49:26Jonathan Gold Reviews Fang’s Kitchen in Monterey ParkYou’re reading this