Skip to main content

Eddie Lin

img_0170

I am an exotic food writer and a former resident of LA's Chinatown.

img_0170
Support Provided By
Trudy's brisket slices | Eddie Lin Trudy's Underground BBQ
In Studio City, a clandestine barbecue operation is in progress. It's one man's homage to his harrowing immigrant experience and to the global art of expertly burning meat.
Chef Kimmy Tang Holding Squid Ink Pasta | Eddie Lin
Chef Kimmy Tang loves to travel, and while her cosmopolitan approach to cooking can be partially attributed to globetrotting, it also originates from the influence of a Taiwanese chef-mentor she endearingly calls Uncle Chu.
Homeboy father boyle
Father Greg Boyle is recognized for Homeboy Industries' culinary approach to social change
Two chefs had a dream to provide quality, healthful fast food alternatives to under-served communities. On Martin Luther King Day, LocoL opened its first location in Watts.
Active loading indicator