Published in FSD Update
Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at...
04-14-2005 Menu Development
03-14-2005 Menu Development
02-14-2005 Menu Development
01-14-2005 Menu Development
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