Latest news with #SangYoon
Los Angeles Times
30-07-2025
- Business
- Los Angeles Times
Chef That! Egg Salad Sando with Sang Yoon
Sang Yoon, the founder of Helms Bakery, makes his egg salad sandwich, inspired by the versions at Japanese convenience stores and old-school Jewish delis.
Los Angeles Times
26-07-2025
- Entertainment
- Los Angeles Times
Can chefs create recipes simple enough for home cooks? 23 food pros met our summer challenge
Here is the challenge we set out for the chefs of some of our favorite restaurants: Come up with a recipe that demonstrates chef skills and creativity but is still simple enough for an average home cook to make. That's not necessarily easy for chefs with regular access to specialty ingredients, a team of prep cooks and dishwashers to do the chopping and cleanup, plus years of training that enable them to handle complex kitchen tasks with ease. But with a little persistence we were able to get some of L.A.'s best chefs plus a few others to answer the call. You can watch the results in our ongoing 'Chef That!' video series — as in chef that grilled cheese sandwich or date night pasta or ice cream sundae. Collected here are some of the best summertime recipes from our 'Chef That!' series along with tips we learned when the chefs cooked for us in The Times Test Kitchen. Sang Yoon of Helms Bakery and Father's Office, for instance, shows us the best way to peel a jammy egg. Andrew and Michelle Muñoz of Moo's Craft Barbecue show us how to make ribs with outdoor smoker flavor in a home oven. Vespertine and Meteora chef Jordan Kahn gives us advice on brining meat. Dave Beran, chef of Seline and Pasjoli, shows us the best way to caramelize onions. And Anajak Thai's Justin Pichetrungsi shares the secret ingredient that makes his fried food so good. We also gain insights into how chefs bring restaurant touches to classic recipes. Kismet chefs Sara Kramer and Sarah Hymanson use pickles to add a pop of acidity to a cheesy dip. For macaroni and cheese pie, Bridgetown Roti's Rashida Holmes changes up the noodles, cheeses and spices. 88 Club's Mei Lin uses not only cilantro leaves but the blossoms and stems in her cold mung bean noodles. And chefs Brian Bornemann of Crudo e Nudo and Brian Dunsmoor make the case that shrimp stock should be a home cook staple. These recipes — for ceviche, sandwiches, noodles, ribs and luscious desserts — will not only make your summer entertaining easier, they show off the best of restaurant and home cooking. —Laurie Ochoa Watch this space for more chef and cookbook author video demos this summer from Andrew and Michelle Muñoz of Moo's Craft Barbecue, Sang Yoon from Father's Office and Helm's Bakery, 88 Club's Mei Lin and more.
Los Angeles Times
26-07-2025
- General
- Los Angeles Times
Sang Yoon's Egg Salad Sando
Chef Sang Yoon opened an all-day bakery cafe in the historic Helms Bakery complex in Culver City. Yoon's Helms Bakery is 14,000 square feet of baked goods (pies by the slice, cakes, cookies, sourdough loaves and more), snacks, coffee, soft drinks, packaged takeout items, a hot-dish lunch menu and sandwiches. This one — a recipe for his take on the egg salad sandwich — is inspired by the kind of sandos you find at convenience stores in Japan, as well as the Jewish deli version. Get out two pots for boiling eggs. One pot is for 10-minute eggs, and the other is for 8-minute eggs. The softer-boiled eggs and their jammy yolks are featured split open in the middle of the sandwich, served on slices of fluffy milk bread with their crusts cut off. Yoon has a couple of flavor-producing tricks, including onion powder, chicken bouillon powder and, yes, MSG, for extra tasty egg salad.
Time Out
06-06-2025
- Entertainment
- Time Out
Helms Bakery and See's Candies are teaming up for some limited-time, chocolatey treats this summer
Today is National Doughnut Day, and in case you needed another reason to reach for a deep-fried treat, Culver City's Helms Bakery will be frying up a weekend-only special doughnut in collaboration with beloved chocolate brand See's Candies. The locally founded company operates one of its main chocolate factories just a few blocks away on a busy stretch of La Cienega Boulevard. The See's Toffee-ette doughnut ($5) consists of a raised yeast round filled with toffee cream and topped with chocolate glaze, crushed Toffee-ettes and drizzled white chocolate. I actually had the opportunity to try the doughnut in a day-before preview, and it's delicious. The toffee cream isn't overpoweringly sweet, and the chocolate glaze plays nicely with the crushed nuts and toffee and hint of white chocolate. The limited-time item is available from today (while supplies last) through Sunday, June 8, with the potential to continue into subsequent weekends, depending on popularity and supplies. By our accounts, Helms Bakery is already home to some of the city's best doughnuts —though fewer than a half dozen flavors are available at any given moment. The Toffee-ette doughnut is the first of a series of limited-time collabs between the two iconic L.A brands, according to Sang Yoon, the chef-owner of the newly revived Helms Bakery. Over the summer, the Culver City bakery, deli and gourmet market plans to unveil at least three unique items—a pastry, a sundae and a drink—inspired by See's signature sweets.
