We've talked about tea before, but on this episode, we go back to where it all began: Chinese tea. The very knowledgable founder and CEO of Tea Drunk, Shunan Teng, talks to Lynda and Iris about what we need to understand about Chinese tea in the modern day. Plus, a bonus interview clip from Yisheng Organic in Hong Kong on why organic and fairtrade tea is important! Feast Meets West is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://a...
Sep 21, 2017•49 min•Ep. 29
Jordan Andino is the Chef/Owner of Filipino Tacqueria, 2nd City. He joins Lynda and Iris on the first episode of our Fall Season to explain what Filipino breakfast looks like (mmm...longanisa). They also discuss his brand new Cooking Channel show--"Late Nite Eats"! Feast Meets West is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Sep 14, 2017•32 min•Ep. 28
JT Vuong and George Padilla of YUJI Ramen are back by popular demand! But this time, Lynda and Iris talk to JT and George about Japanese breakfast and the Okonomi side of what they do, in another installment of our #FMWAsianBreakfast Series. Feast Meets West is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Aug 10, 2017•38 min•Ep. 27
Eric Sze, owner of the contemporary Chinese noodle bar The Tang, talks to Lynda and Iris about Chinese noodle culture and one dish in particular: zha jiang mian. Tune in to find out more about this iconic Beijing noodle dish and why he calls zha jiang "the mother sauce." Feast Meets West is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Aug 03, 2017•34 min•Ep. 26
Co-owners and co-chefs of Shuko, Nick Kim and Jimmy Lau, talk to Lynda and Iris about their modern take on sushi, how omakase is changing, and how to have the best omakase experience. Feast Meets West is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jul 27, 2017•37 min•Ep. 25
While the food of Laos is underrepresented here in the West, you'd be surprised to learn that you may have actually already had Lao dishes, but thought they were Thai! Restauranteur and James Beard Award Semifinalist, Chef Seng Luangrath, joins Lynda and Iris in the studio to help us navigate the world of Lao cuisine and talk about sticky rice, a Lao staple food. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jul 20, 2017•30 min•Ep. 24
We love seasonal produce here in NYC, but sometimes that curiosity stops at our favorite ethnic restaurants where we see the same produce served year-round in the city. Chef Jonathan Wu of the Chinese-American restaurant Fung Tu talks to Lynda and Iris about seasonal Chinese vegetables, especially one that's near and dear to his heart. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jul 13, 2017•40 min•Ep. 23
UK Iron Chef, international restauranteur, and cookbook author Judy Joo joins us on this special 4th of July episode to talk about Korean BBQ! Tune in to this episode to learn what makes Korean BBQ different from other barbecue and why it's so popular. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Jul 05, 2017•34 min•Ep. 22
Jet Tila, Celebrity Chef, Culinary Ambassador of Thai Cuisine, and cookbook author of 101 Asian Dishes You Need To Cook Before You Die , joins Lynda in the studio to talk about the Philosophy of "Yum", and how you can incorporate this concept into your cooking. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jun 29, 2017•32 min•Ep. 21
Chul Kim, owner of Little Dokebi and Dokebi Bar & Grill in Brooklyn, talks to Lynda and Iris about Korean cuisine in America, why it took so long to get noticed outside of K-Town, and his thoughts on the current state of the restaurant business. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Jun 22, 2017•36 min•Ep. 20
Chef Floyd Cardoz of Tabla and Top Chef Masters fame joins Lynda and Iris in the studio this week. He sheds some light on what home-style Indian food is and how it differs from the Indian cuisine in restaurants. They also discuss his casual modern Indian restaurant, Paowalla, which opened last year. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jun 14, 2017•34 min•Ep. 19
There's more to Japanese cuisine than sushi, sashimi, onigiri, and miso soup! Maiko Kyogoku of Bessou talks to Lynda and Iris about Japanese comfort food, as well as her influences for the seasonal, home-style food served at her downtown restaurant. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Jun 08, 2017•32 min•Ep. 18
Hannah Cheng, co-founder of the popular Mimi Cheng's, joins us on the show to talk about her story, what it's like building a business with her sister, and of course, all things dumplings! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Jun 01, 2017•34 min•Ep. 17
Located in a former opera house on the historic Doyers Street of NYC's Chinatown, Chinese Tuxedo is not your average Chinese restaurant. Co-owner Eddy Buckingham, and Executive Chef Paul Donnelly talk to Lynda and Iris about all the different cultural influences that they brought to New York and reinterpreted at this contemporary Chinese restaurant. Plus, learn about the story of Chinese food in Australia, where Eddy was raised, and how it differs to American Chinese cuisine. See Privacy Policy ...
May 24, 2017•40 min•Ep. 16
Ever wonder why there's so much Spam in Asian food? Chef and owner of the Talde restaurants and former Top Chef contestant, Dale Talde, joins Lynda and Iris in the studio to discuss this fascinating aspect of Asian cuisine! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
May 18, 2017•33 min•Ep. 15
Tony Chan, General Manager of Tim Ho Wan, joins Lynda and Iris on the show to tell the story of Tim Ho Wan, which is known as the world's most affordable Michelin-starred restaurant. They talk about the difference between dim sum culture in the East and West, what sets Tim Ho Wan apart, and the future of this traditional Cantonese cuisine. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Apr 13, 2017•31 min•Ep. 14
Hannah Bae, founder of Noona's Ice Cream, joins Iris and Lynda in the studio to talk about the flavors from Korea that inspired her ice cream, as well as the food entrepreneurship and mentorship side of her business. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Apr 06, 2017•35 min•Ep. 13
The team from Museum of Chinese in America (MOCA) join Lynda and Iris in the studio to talk about their exhibit, "Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America", which explores Chinese food in America through the personal stories of more than 30 Chinese and Asian American chefs. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Mar 30, 2017•34 min•Ep. 12
Stephen Cheuk, founder of S10 Training and co-founder of House of Matcha, is very passionate about the health benefits of matcha. He joins Lynda and Iris in the studio this week to tell his story of how he discovered this Japanese tea, talk about how he came to launch a matcha brand, and tell us why making a daily habit of drinking matcha could improve your life. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Mar 23, 2017•30 min•Ep. 11
In Feast Meets West 's first installment of the "Asian Breakfast Series", Lynda and Iris discuss why Asian breakfast hasn't quite yet taken off in the US. Chef Yo of seasonal Thai restaurant, Pinto Garden, joins them in the studio to shed some light on what breakfast looks like in Thailand, and to talk about Pinto Garden's new Thai-inspired brunch menu. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Mar 16, 2017•31 min•Ep. 10
Lynda and Iris interview JT Vuong and George Padilla of YUJI Ramen, a restaurant in Williamsburg, Brooklyn with a mission to introduce new variations of Japanese ramen to the United States. They trace the milestones that brought ramen from its origins to its current status as a dish with a cult following, and discuss how ramen will continue to evolve in the international culinary scene. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-...
Mar 09, 2017•32 min•Ep. 9
Instead of talking about a particular dish, this week Lynda and Iris delve deep to understand one country's cuisine: The Philippines. Leah Cohen, chef/owner of Pig & Khao and former Top Chef contestant, joins them in the studio to shed some light on Filipino food, and to discuss what took so long for the cuisine to get the recognition it deserves. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Mar 02, 2017•38 min•Ep. 8
This week Lynda and Iris share the pilot episode of Feast Meets West recorded at the HRN studio back in October 2016! They talk to Esther Choi, who is the Chef/Owner of Korean ramen joint mokbar. Check out this very special episode to find out why kimchi is so essential to the Korean people, its health benefits, and why non-Koreans are embracing it now. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Feb 23, 2017•30 min•Ep. 7
Originating in Taiwan in the 1980's, boba or bubble tea has been an international hit, but this new beverage is still evolving. Joining Lynda and Iris in the studio is Bin Chen, co-founder of the extremely popular Boba Guys. Boba Guys opened their first store in San Francisco in 2013. Today, they have 4 locations in SF, 1 in NYC - with another opening this month in Greenwich Village. Tune in to learn the brief but interesting history of this drink, why it's so big in the West, and what people li...
Feb 16, 2017•34 min•Ep. 6
Pho is probably the most iconic Vietnamese dish, and has steadily grown in demand in the last decade to the point that it is catching up to ramen as American foodies' favorite Asian noodle dish. This week, Lynda and Iris interview Andrea Nguyen, author of The Pho Cookbook, on the fascinating history behind the dish and why it became so popular in the West. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Feb 09, 2017•38 min•Ep. 5
Taiwan may have food trends that went international like gua bao and bubble tea, but today, Josh Ku and Chef Trigg Brown of Win Son Restaurant in Bushwick, Brooklyn want to tell you about danzi noodles. This humble snack is widely available in Taiwan, and while it's not a household name in the States yet, it's growing in popularity amongst foodies. Tune in to learn about what it is, its history, and why you should be eating it. See Privacy Policy at https://art19.com/privacy and California Priva...
Feb 02, 2017•41 min•Ep. 4
Banchan may not always be the main focus of your meal when you're at a Korean restaurant, but these small dishes are an essential part of Korean cuisine. Chef Junghyun Park of Atoboy, the popular New Korean restaurant in Flatiron district, sits down with us to talk about banchan. Learn about the different varieties, what makes it so important, and how it influenced the menu at Atoboy. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-no...
Jan 26, 2017•39 min•Ep. 3
These days, soy sauce is found in practically every pantry worldwide. Tune in to learn about one of the world’s oldest condiments, originating from China, and the backbone to so many Asian dishes. Josh Grinker, Co-Owner and Executive Chef of Kings County Imperial in Brooklyn, joins us to chat about their soy sauce on tap, why it tastes different from your bottle of Kikkoman, and how he uses it to make their delicious Chinese food. See Privacy Policy at https://art19.com/privacy and California Pr...
Jan 19, 2017•36 min•Ep. 2
Ever wonder what the pork is in your takeout BBQ pork fried rice? It's a watered down version of char siu, the most popular variety of Cantonese roast meats. Lynda and Iris talk about what it is, how it makes the perfect lunchbox in Hong Kong, and where char siu has travelled. We interview Thomas Chen, Executive Chef/Owner of Tuome on Cantonese roast meats and how he incorporates it into his contemporary American restaurant's menu. See Privacy Policy at https://art19.com/privacy and California P...
Jan 12, 2017•25 min•Ep. 1
