Why Los Angeles Is the Most Exciting Food City in the World Right Now
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Prawn brains are splattered all over my shirt, the right side of my face is numb from chili pepper overload, and a spiky shrimp rostrum just shanked me in the finger. I’ve rarely been happier.
I’m sitting inside chef Bryant Ng’s airy, industrial restaurant, Cassia, a few short blocks from the Santa Monica Pier, devouring a plate of Vietnamese Sunbathing Prawns that are so brazenly spicy, so joyously messy, and so riddled with charcoal-grilled flavour that eating them is
