Lao Tao's located on the second floor of the plaza, roughly situated above Chego. At first, the Chef popped up at events such as Chinatown After Dark and Lucky Rice, but soon found a permanent spot at Far East Plaza, which he then took over with partner Ying Xie (who helps with the creative side of the business). In mid-2015, he quit his day job and started work on Lao Tao. That interest was further compounded by the dearth of Taiwanese cuisine outside of the SGV as well as inspiration from the likes of Pine & Crane. Following a trip to Taiwan, his interest in the pursuing the cuisine professionally only grew stronger. After finishing college, he worked in various corporate and tech roles.Īt the same time though, Wang was always cooking, focusing on the Taiwanese food that he oft enjoyed as a youngster. During his high school and college years, Wang helped out at the business, but his parents wanted him to pursue another career, and he eventually graduated from UCLA with a degree in economics. They later made their way to California, and by the mid 90s, his parents found themselves running a Chinese fast food restaurant up in Ventura county (which they actually operated until May 2016). Opened in the middle of September last year, the restaurant is a Taiwanese street food-inspired joint that comes to us courtesy of Chef/Owner David Wang.Ībout the Chef: Wang was born in Mainland China, but came to the US in the 1980s with his family, settling in Dallas. Our last visit to Chinatown's buzzing Far East Plaza brought us to Lao Tao (Taiwanese for "foodie," apparently).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |