The best things I ate this week (no @latimes column tomorrow morning, but look for a story on #dumplings and the premiere of “The Bucket List: Dumplings” video series on Sunday!!): If you’re not putting copious amounts of chili crisp (from @yangskitchenla @flybyjing or insert-your-fave here) on your animal style @innout #Doubledouble what are you doing!? (Comment with your order!) 👀 Highlights from a truly spectacular evening @yangbanla that started with fried rounds of squash and excellent Yangban supreme caviar. Raw Shinko pear and avocado dressed in a hot mustard vinaigrette, toasted almonds, and Yangban rice seasoning (Toasted nori, yeast, fried garlic and fried shallot). Yangban signature wings (these are 🔥🔥🔥🔥) twice-fried and lacquered in a soy and honey glaze with toasted garlic and chili flake. Fried white "soondae" sausage bratwurst based sausage with vermicelli noodles, steamed and then fried, served with hot mustard. New favorite drinking food! Finished dinner with the most magical sundae: “The works” Buffalo milk soft serve drizzled with enough daenjang caramel to keep you licking the sides of the bowl long after you’ve finished the ice cream, chocolate injeolmi and nurungi puffed rice. An old favorite from @hereslookingatyoula shishito peppers over tonnato with hot pink huamei. And a new HLAY favorite: Wild Hawaiian ahi tuna, calabrian chile, dotnamul and tazukuri. Napoletana #pizza from @pizzeria.sei covered in tomato, anchovy, olive, garlic, capers, oregano and extra virgin olive oil. That crust!! Chewy, puffy, leopard-spotted perfection. #latimesfood