In China, legend of a chef who made an entire fine dining meal in the comfort of his home spread across Chengdu, Sichuan province. That chef, Yu Bo, heralded as the “Ferran Adria” of China, takes modernist and avant garde techniques and incorporates them into elevated Sichuan flavors and dishes at a restaurant he called Yu’s Family Kitchen.
The Sichuan chef has recently relocated to Los Angeles and plans to open an upscale, exclusive fine dining restaurant in the next year. He’s already on the hunt for location, though according to Food & Wine, Bo has already been researching dishes at his home for food cognoscenti and fellow chefs. Luminaries like Sichuan food writer Fuchsia Dunlop and New York City chef Danny Bowien have spoken highly of Bo’s cooking.
[Photo: Yu Bo on the right]
One of the reasons why Bo moved to LA versus other world cities like San Francisco and New York City was that the real estate was more “reasonable,” according to Food & Wine. In addition, Bo says he likes that the lack of a Michelin guide (at least for the past eight years) has meant that chefs here, “apply their own standards of success.”
There’s also a significant presence of Sichuan restaurants and chefs already here in San Gabriel Valley, and those eateries like Sichuan Impression are finding bigger audiences across Los Angeles. That means a potentially larger dining pool that is already familiar with some of the classic dishes from the fiery Chinese province.