Feast Meets West

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

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

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

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

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.

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.

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.

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.

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.

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 Indian restaurant, Paowalla, which opened last year.

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 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.

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 and West, what sets Tim Ho Wan apart, and the future of this traditional Cantonese cuisine.

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 personal stories of more than 30 Chinese and Asian American chefs.

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.

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.