For the December 2019 print issue of CS, I got to know Chicago chef Andrew Lim through his cuisine at Perilla. It’s named for the hearty Asiatic herb that thrives in whatever soil it’s planted in—a little like the chef himself.
For the December 2019 print issue of CS, I got to know Chicago chef Andrew Lim through his cuisine at Perilla. It’s named for the hearty Asiatic herb that thrives in whatever soil it’s planted in—a little like the chef himself.