Hip Hot's chef has redefined Sichuan and Cantonese cuisines. Her next mission is to open two new restaurants

Los Angeles Times 

To continue staying in the country, the chef has renewed her student visa by studying interior design at UCLA Extension. This is, she says, a practical matter as well as an aesthetic one, as she can design her own restaurants. She loads another bowl with noodles, dresses them with sweet soy sauce, black vinegar and chile oil and artfully arranges a thatch of chicken and green onions on top. This dish complete, she heads back to her ad hoc office, a table in the corner of the restaurant upon which she has an electric kettle, a teapot, cups and a scale to measure tea. Her commute home isn't much longer: She lives in an apartment above the restaurant.

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