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.
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–bibimbap in a roll.
Co-founder of Kimbap Lab, Sarah Lee, takes us through her experience with this dish, her mission at Kimbap Lab, introducing sauces to kimbap, making Korean food gluten-free, and more!
On this episode of the Feast Meets West podcast, 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 Hotpot, where he serves up an authentic yet upscale Sichuan hotpot experience.
In this episode of the Feast Meets West podcast, we’re talking about sesame noodles and the family that made it a staple in New York's culinary landscape, helped define Chinese cuisine in the city since the 1960s, and pioneered the craze for fiery Sichuanese.
Chef Chen Lieh Tang and James Tang–son and grandson to the legendary Shorty Tang–joined us in the studio to talk about the popular dish and the return of their restaurant Hwa Yuan on East Broadway.
Baijiu is the world’s most consumed liquor but is virtually unknown outside of China. Baijiu connoisseur, Shunan Teng of Tea Drunk, returns to the Feast Meets West podcast to talk about drinking baijiu, the different types, and how to appreciate this strong Chinese spirit.
On the final episode of 2017, we talked to Sri Rao on the Feast Meets West podcast. Sri is the author of Bollywood Kitchen: Home-cooked Indian Meals Paired With Unforgettable Bollywood Films.
He has generously shared one of the recipes from his new cookbook with FMW listeners. Make this homestyle chicken curry, throw on a Bollywood flick, and enjoy a cold winter's night at home!
Japanese izakayas are easy to love. They’re casual, fun places to drink, and have become synonymous with tasty and affordable food options.
In this episode of the Feast Meets West podcast, we talk about bringing izakaya culture to the west, and what that looks like at John McCarthy’s latest project, Oka. We also give special attention to pairing sake with food.
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 complements the food.
What exactly pairs well with the many flavors and spices found on the contemporary Chinese menu? To help us answer the question is Sophie Maarleveld and Phillip Szabados of Nom Wah Tu.
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 franchise has been so internationally successful.
