"Chef Paul Chung’s fondest childhood memories with his mother, Gyeong-Hui Chung, involve farming, foraging, and fishing in Virginia. “Cooking together was our shared love language, and she has had such an incredible impact on my cooking style,” says Chung. His mother, who hails from Busan, South Korea, requests the same meal for every Mother’s Day and birthday: abalone rice porridge and Kentucky Fried Chicken. When Angler LA reopened in February, Chung, the culinary director of Saison Hospitality and the driving force behind the restaurant’s menu, created a dish that combines his mother’s longtime favorites. For the capon wing, abalone liver is incorporated into short grain rice and stuffed into a deboned wing, which crisps over fire and is served with a liver-fortified sauce." - Jean Trinh
