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 • Feb 13, 2015 • 1 min read

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.

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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.

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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.

Share