Review by Ann Thurlow
The second time I went to The Little Kitchen, after I had ordered, I saw owner Danny Shum writing something in Chinese on a white board. I asked him what it was and he told me it was a menu item for his Chinese customers—North Americans wouldn’t like it. I persisted and he finally told me it was pork belly.
“Danny, my friend,” I said, “we’ve got to talk.” And I told him about
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