Feast Meets West

For our last episode of the season, we’re talking to Chefs Jenny Dorsey of Studio ATAO and Helen Nguyen of Saigon Social in the second segment of a continued series on Women in Asian food. Most of the questions have been sourced from The Cosmos - a f...Show More

Filipino cuisine rightly deserves its space and recognition on the global stage. No longer to be overlooked. We chat with Nicole Ponseca and Miguel Trinidad on changing the conversation about Filipino food. We talk about how they've brought Filipino ...Show More

Ed Schoenfeld, creator of the critically acclaimed restaurants Red Farm and Decoy, joins us in the studio to talk about the iconic Peking Duck and the Chinese banquet style of dining. Both New York Magazine and GQ have recognized Decoy as the best Pe...Show More

Elaine Chen of The New York Times and Wilson Tang of Nom Wah Tea Parlor join us to talk about the evolution of Chinatown -- one of the few historic immigrant working class neighborhoods left in Manhattan. We dive into Elaine’s experience writing her ...Show More

Ellen Goldsmith, author of “Nutritional Healing with Chinese Medicine” and co-founder of Pearl Natural Health, joins us to speak about the ancient Eastern wisdom of food as medicine. Learn about the foundations and concepts of Chinese Medicine - from...Show More

Over one and a half billion people use chopsticks as their primary eating utensil

We wrap up the season with a talented bunch putting Vietnamese food at the forefront of NYC’s best restaurants lists with their interpretations of the cuisine. Listen to Hanoi House Co-founder Sara Leveen and Chef Daniel Le, and Di An Di Co-owner Kim...Show More

Don’t be scared, fusion is not the f-word, especially when it’s executed in a responsible and thoughtful way. Tonight we’ll talk about how to approach the fusion of western and eastern ideas, ingredients, and techniques that’s creative and productive...Show More

Tonight we are spotlighting the Michelin-starred Chef Anita Lo! We'll be talking about everything--from her storied career, her experiences as an Asian female Chef, her new cookbook "SOLO: A Modern Cookbook for a Party of One", to what's next.

Lucas Sin, Chef of Junzi Kitchen, and Amelie Kang, Founder of TOMORROW, join us to talk about changing the perception of Chinese Takeout in the City with their fast-casual concepts. Delicious, colorful, convenient. We discuss how a simple and humble ...Show More

Karen Lin, Executive General Manager of Bar Moga, and Leif Huckman, Creative Director of Hidden Pearl, join us to talk about the Japanese influence at their bars and within cocktail culture in the City.

Chef Baobao of Baoburg in Greenpoint, and Chef Lien Lin of Bricolage in Park Slope join us to talk about the experiences of being a female chef in Asian food in NYC - from the path to opening their restaurants to the daily challenges and rewards. We'...Show More

For today’s conversation, we actually won’t be talking about a specific Asian dish or cuisine, but we’re happy to have our first Asian food collective on the show. Chefs Chris Cheung of East Wind Snack Shop, Doron Wong of Northern Tiger, and Jonathan...Show More

The East Village, or should we call it "Chinatown North," is now flush with Chinese restaurants dedicated to changing the perception of Chinese food in NYC by serving up a variety of delicious regional cuisines in pleasant dining environments. To tal...Show More

You're listening to the last episode of the season! And that coincides with a conversation about one of our favorite foods of all time - the famous xiao long bao (XLB), aka soup dumplings. We're chatting with Sean Tang, managing partner for Pinch Chi...Show More

We're talking about Taiwan’s beef noodle soup. The beef noodle soup is typically a meal onto itself. A hearty bowl of wheat flour noodles in beef broth, with slices of braised beef, often accompanied with suan cai (Chinese sauerkraut), and scallions,...Show More

We're talking about a Chinese cuisine we’ve never covered before on Feast Meets West - and that’s Yunnan cuisine. Yunnan’s best known for its “crossing the bridge noodles”, which is a soup based rice noodles dish. It's also the signature dish at the ...Show More

It’s our 50th episode of Feast Meets West! Today, we have a fun episode for you covering how the Korean BBQ experience can be elevated, unexpected, and how you can be more mindful and respectful of your meats. We're chatting with Simon Kim, owner of ...Show More

Today, we are not just talking about Chinese food, but also the elevated dining experience you can find at a number of Chinese restaurants in recent years. We're chatting with founders Yiming Wang and Xian Zhang of Cafe China, China Blue, and Birds o...Show More

FMWAsianBreakfast is back in a big way this season. Last week we talked about Beijing’s jianbing, this week we’re onto Taiwanese breakfast! Chef Edward Huang of Zai Lai, a home-style Taiwanese concept in Columbus Circle's Turnstyle Market, takes us t...Show More

On this week's episode, we talk about one of the oldest and most popular street food items in China--jianbing. It’s a crispy and savory crepe packed with delicious flavors, textures and color. Brian Goldberg, Founder of Mr. Bing, first fell in love w...Show More

Kimbap is an iconic Korean dish made from cooked rice, and other ingredients that are rolled in a dried sheet of seaweed, cut up and served in bite size pieces, or as our friends from Kimbap Lab call it--bimbimbap in a roll. Co-founder of Kimbap Lab,...Show More

This Valentine's Day, we are talking about a beloved dish that will warm you up inside and out. Hotpot is one of the most popular and oldest dishes originating from China over a thousand year's ago. In the studio with us is Yu Li, Founder of Tang Hot...Show More

Today, we’re talking about sesame noodles and the family that made it a staple in New York City’s culinary landscape, and helped define Chinese cuisine since the 60s, pioneering the craze for fiery Sichuanese. Chef Chen Lieh Tang and James Tang, son ...Show More

Baijiu is the world's most consumed liquor, but is virtually unknown outside of China. Baijiu connoisseur, Shunan Teng of Tea Drunk, returns to Feast Meets West to talk about drinking baijiu, the different types, and how to appreciate it.

Japanese izakayas are easy to love - they’re casual, fun places to drink, and have become synonymous with tasty and affordable food options. Today, we are talking about bringing izakaya culture to the West, and what that looks like at John McCarthy's...Show More

As the landscape for Chinese food matures in New York with more specialized and regional options, it’s time we talk about what we can expect in the alcohol department that matches and compliments the food. What exactly pairs well with the many flavor...Show More

This episode, we are joined by Sri Rao to help us learn more about Indian-American recipes, culture, and his new cookbook “Bollywood Kitchen: Home-cooked Indian Meals Paired With Unforgettable Bollywood Films”.

Our first Nepalese guest, Fulpa Jangbu of Momo Delight, joins Lynda on our second to last episode of the year to talk about Nepalese and Tibetan food, and why New Yorkers love momo!

You may be familiar with some fermented Asian food staples, like soy sauce and kimchi (see past FMW episodes!). Today, we're exploring some of the less well-known flavors from the Chinese pantry with the help of Calvin Eng of Nom Wah. Learn about all...Show More

Cooking Channel personality and cookbook author, Ching-He Huang, talks to Lynda and Iris about her new book, Stir Crazy: 100 Deliciously Healthy Stir-Fry Recipes. Learn how this cooking method became popularized in China, as well as Ching's expert ad...Show More

We all know what hot pot is, but what is Sichuan dry pot? Founder of MáLà Project, Amelie Kang, joins Lynda in the studio to help us learn more about this super flavorful and aromatic communal dish, and chat about the supportive restaurant network in...Show More

Lynda and Iris sit down with Kyo Pang, owner and chef at Kopitiam for another Asian Breakfast episode! Kyo enlightens us on what breakfast looks like in Malaysia, why she followed in her families footsteps to open her own cafe, and what is Baba-Nyony...Show More

Lynda and Iris talk to Los Angeles-based food blogger and cookbook author, Jeff Keasberry, about the "rijsttafel" - how it's integral to the Indo Dutch cuisine, one the world's oldest fusion cuisines, and why you need to know about it.

Ever wonder how curry became one of Japan's most popular dishes? Tomoko Omori, President and CEO of Go Go Curry USA, joins Lynda and Iris in the studio to discuss what makes Japanese curry different, why it's so well-loved, and why the Go Go Curry fr...Show More

This week we switch gears and talk about an Asian dish that gets almost no love in the west - stinky tofu! Carson Yiu, founder of Outer Borough, joins us in the studio to talk about this Taiwanese and Hong Kong street food, what makes it stinky and d...Show More

Rick Smith, owner of NYC's first and only premium sake shop Sakaya, joins Lynda and Iris on the show to unpack the fundamentals of this Japanese beverage. Plus, a special interview clip from Hong Kong with sake sommelier, Ayuchi Momose!

Lynda and Iris discuss the iconic Indian dish, butter chicken, with the help of Navjot Arora and Sushil Malhotra of contemporary Indian Soul Food restaurant, Old Monk. Learn the origins of this dish, why it represents Indian soul food, and what makes...Show More

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 mode...Show More

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--"L...Show More

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.

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 jian...Show More

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.

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...Show More

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 Ir...Show More

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 popula...Show More

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 you...Show More

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.

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 In...Show More

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.

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!

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 cultura...Show More

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!

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 ...Show More

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.

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 persona...Show More

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...Show More

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 o...Show More

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 origin...Show More

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 ...Show More

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 ki...Show More

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 fi...Show More

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, auth...Show More

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...Show More

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 ...Show More

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 Co...Show More

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 wh...Show More