This Chef quit his job to make Biang-Biang Slap Noodles in a parking lot… 🍜💥
I’m Stephanie Izard, and today I’m meeting the chefs who walked away from the Michelin-star grind to find their soul again. 🧑🍳✨ We’re leaving the industrial kitchens behind to find the best flavors in LA—located in backyards, breweries, and street-side popups.
I’m joining my friend Chef Elena Vega (owner of Huichol 22) to meet Robert Lee, a former fine-dining chef who now finds his “emotional movement” through street food. 🍜 Robert is teaching me the art of the Biang-Biang (slap) noodle—where the dough is literally smashed and slapped against the table to activate the gluten and create that perfect, chewy texture. 💥
In this episode:
The Backyard Mariscos: I visit Elena Vega’s home for a Nayarit-style seafood feast. We’re grilling whole fish “Zarandeado” style and making Campechanas with a vinegary secret hot sauce from Mexico. 🦐🇲🇽
The British-Canto Mashup: We head to Benny Boy Brewing to meet Kitty Lam of Dai Pie Dong. She’s fusing her British upbringing with her Cantonese roots to make “Mapo Tofu Pies” and a “Xinjiang Shepherd’s Pie” with cumin-spiced lamb. 🥧🥟
The Slap Noodle Master: Robert Lee shows us why street food takes just as much technique as fine dining. We’re tasting his “battery zap” Sichuan beef and a comforting tomato-and-egg noodle inspired by his mom. 👅⚡
Leaving the security of a restaurant is scary, but seeing the joy and passion in these chefs proves that sometimes, the best food is found right on the street.
Are you brave enough to try the “battery zap” peppercorn? Let me know in the comments! 👇
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