Cooking Heirloom Black Rice with Lukshon's Chef Sang Yoon

TECHNIQUES:
Cooking Heirloom Black Rice with Lukshon's Chef Sang Yoon
Chef Sang Yoon makes the most of his Jade Custom Island Suite cookware at Lukshon
March 2012

When Chef Sang Yoon opened Lukshon, the grown-up brother to his Father's Office outlets, he wanted to focus the menu away from his famous burger and look instead to his Asian heritage. His key to creating his bold menu was a well-stocked pantry. One of the most important pantry staples for Yoon is rice, so much so that the chef devotes an entire section of the Lukshon menu to it. During his pantry scavenging, Yoon sampled more than 25 varieties of rice to find the best flavors for Lukshon, including a rich Black Heirloom variety that he uses to create his Heirloom Black Rice with Lap Cheong Sausage and Lily’s Farm Egg, using his Chinese Wok, just one great feature of his Jade Custom Island Suite.

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