South Korea-born chef Sang Yoon is always serving up surprising takes on the obvious—whether it's pop culture comments or fresh spins on culinary classics, like his much-heralded Office Burger at his two Father's Office eateries in Los Angeles or the unorthodox matzo ball soup at his Asian-inspired restaurant, Lukshon. A Champagne collector for 20 years, he has accumulated more than 4,500 bottles, which he cellars in five Los Angeles locations, keeping a small selection in his 1,400-square-foot midcentury modern-style ranch house in the Brentwood Hills, not far from where he grew up. Wine Spectator's Mark Morrison explains.
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