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Taiwanese food is poised to experience a renaissance at Los Angeles’s Kato, where chef Jon Yao aims to be the first 3 Michelin-level Taiwanese American restaurant in the US. At Kato, Jon draws on his experience growing up in the San Gabriel Valley, fusing his heritage with produce from Southern California's cutting-edge farmers while educating diners on the nuances of this unique regional cuisine.
Want to learn more? Watch more of The Migrant Kitchen at bit.ly/3rMf1IP
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