Feast Meets West is a celebration of Asian culture through the lens of food. We are a platform for socializing the diversity of the Asian experience, sharing the history of iconic dishes to the underrepresented foods, and amplifying the voices of the passionate people in the world of Asian food.
Feast Meets West is proud to be part of the Heritage Radio Network.
All in Podcast
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.
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.
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.
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.
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.
