All in Podcast

Episode 16: Chinese Tuxedo + Well-Traveled Chinese Food

Episode 16: Chinese Tuxedo + Well-Traveled Chinese Food

Iris Van Kerckhove
Podcast

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.

Episode 14: Tim Ho Wan + Michelin-Starred Dim Sum

Episode 14: Tim Ho Wan + Michelin-Starred Dim Sum

Iris Van Kerckhove
Podcast

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.

Episode 12: MOCA + Chinese Food in America

Episode 12: MOCA + Chinese Food in America

Iris Van Kerckhove
Podcast

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.

Episode 11: Stephen Cheuk + The Health Benefits of Matcha

Episode 11: Stephen Cheuk + The Health Benefits of Matcha

Iris Van Kerckhove
Podcast

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.

Episode 10: Chef Yo of Pinto Garden + Thai Breakfast

Episode 10: Chef Yo of Pinto Garden + Thai Breakfast

Iris Van Kerckhove
Podcast

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.

Episode 9: YUJI Ramen + The Evolution of Ramen

Episode 9: YUJI Ramen + The Evolution of Ramen

Iris Van Kerckhove
Podcast

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.

Episode 7: Esther Choi of mokbar + The Kimchi Boom

Episode 7: Esther Choi of mokbar + The Kimchi Boom

Iris Van Kerckhove
Podcast

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.

Episode 6: Bin Chen of Boba Guys + Better Bubble Tea

Episode 6: Bin Chen of Boba Guys + Better Bubble Tea

Iris Van Kerckhove
Podcast

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 like Boba Guys are doing to make it even better.

Episode 5: Andrea Nguyen + The Pho Cookbook

Episode 5: Andrea Nguyen + The Pho Cookbook

Iris Van Kerckhove
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.

Episode 4: Win Son + Taiwanese Danzi Noodles

Episode 4: Win Son + Taiwanese Danzi Noodles

Iris Van Kerckhove
Podcast

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.

Episode 3: Junghyun Park of Atoboy + All About Banchan

Episode 3: Junghyun Park of Atoboy + All About Banchan

Iris Van Kerckhove
Podcast

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.

Episode 2: Josh Grinker of Kings County Imperial + Soy Sauce on Tap

Episode 2: Josh Grinker of Kings County Imperial + Soy Sauce on Tap

Iris Van Kerckhove
Podcast

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.

Episode 1: Thomas Chen of Tuome + Canton's Answer to BBQ

Episode 1: Thomas Chen of Tuome + Canton's Answer to BBQ

Iris Van Kerckhove
Podcast

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.