Episode 49: China Blue + Designing a Different Chinese Dining Experience

In this episode, 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 chat with founders Yiming Wang and Xian Zhang of Cafe China, China Blue, and Birds of a Feather, who are purposefully designing Chinese restaurants that become well known as much for its food as for its tastefully designed spaces.

Episode 47: Mr. Bing + Jianbing, The Ultimate Beijing Street Food

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 with jianbing when he studied Chinese in Beijing in the late 90s; he bought jianbing everyday outside of his school from a nice lady who made them fresh on the back of a bicycle cart. Learn about this tasty treat and its journey to NYC.

Lynda's Jianbing Recipe

Lynda shares her mother's take on the Northern Chinese street food–jianbing. This thin pancake is filled with various sauces and condiments and is a popular breakfast in many Chinese cities...but we think it's great any time of the day!

Episode 46: Kimbap Lab + Bibimbap in a Roll

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!

Episode 44: The Hwa Yuan Legacy + OG Sesame Noodles

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.

Episode 41: Nom Wah Tu + Beverage Pairings for Chinese 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.