The article by Laurie Ochoa from the Los Angeles Times highlights the appeal of claypot rice, particularly recounting a recent visit to Nature Pagoda in San Gabriel. Ochoa reflects on her experiences in Hong Kong, where the dish is prevalent in various casual dining settings. The charm of these eateries is emphasized, along with the wider context of Hong Kong's culinary landscape, which blends high-end and everyday dining experiences. The piece also touches on the communal aspect of dining in such vibrant settings.
The crackle of hot rice sizzling inside a covered clay vessel is the happy sound you hear at Nature Pagoda on a busy weeknight in San Gabriel.
Despite many exciting high-end restaurants, some of Hong Kong's best eating is in egalitarian places where you often wait in line for a shared table.
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