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.
The East Village, or should we call it “Chinatown North,” is now flush with Chinese restaurants dedicated to changing the perception of Chinese food in NYC.
To talk about this development is Eric Sze of 886, who is bringing Taiwanese street food culture to New York in a refined way, and Chao Wang and Dong Lu of Hunan Slurp, who are featuring artistically presented Hunan rice noodles and dishes in their contemporary eatery.
It’s only right that we end the season strong with a conversation about one of our favorite foods of all time—the famous xiao long bao (XLB), aka soup dumplings. We chat with Sean Tang, managing partner for Pinch Chinese, known for serving some of the best soup dumplings in NYC.
We’re talking about Taiwan’s beef noodle soup in this episode. Richard Ho joins us in the studio and tells us about perfecting the beef noodle soup at his shop Ho Foods. Tune in to learn more about Taiwanese food in America and why Rich compares this hearty noodle soup to NYC pizza!
We’re talking about a Chinese cuisine we’ve never covered before on Feast Meets West, and that’s Yunnan cuisine. Yunnan is best known for its “crossing the bridge noodles”, which is a soup based rice noodles dish. It’s also the signature dish at the new noodle shop “South of the Clouds” in Greenwich Village. Tune in to hear from Chef & Owner Liheng Geng.
It’s our 50th episode of the Feast Meets West podcast! We have a fun episode for you covering how the Korean BBQ experience can be elevated and unexpected, and how you can be more mindful and respectful of your meats.
We’re chatting with Simon Kim, owner of COTE, NYC’s first Korean steakhouse, and what Pete Wells of the NYTimes called “the best beef at any Korean BBQ in New York”.
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.
#FMWAsianBreakfast is back in a big way this season. Last week we talked about Beijing’s jianbing, this week we’re onto Taiwanese breakfast! Chef Edward Huang of Zai Lai, a home-style Taiwanese concept in Columbus Circle’s Turnstyle Market, takes us through this iconic Taiwanese meal.
John McCarthy of OKA joined us on Episode 42: John McCarthy + Bringing Izakaya Culture to the West to talk about izakaya culture and Japanese beverages. Learn more about this chef, restaurateur, and sake sommelier.
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.
