Eric Tran didn’t set out to open a restaurant during a pandemic, but here we are. Eric took over the lease for Falansai and now operates the Bushwick restaurant as a reimagined 2.0 version, making his interpretation of delicious Vietnamese dishes with a focus on whole animal butchery and seasonally and locally sourced ingredients. We talk about the…

Early last year, Eric Huang left his sous chef position at Eleven Madison Park to open his own restaurant. However, the pandemic forced Eric to switch gears. It led him back to his family's restaurant, Peking House, where he started Pecking House—a delivery concept for chili fried chicken dinners, so successful it has an 8-week long waitlist. Tune …

Hetty McKinnon, the internationally renowned cookbook author and food writer, joins us to chat about her latest book To Asia, With Love. It’s filled with a mix of comforting Asian dishes that her Cantonese mother prepared for her growing up, as well as her modern spin on favorites for her own family. We talk about her incredible culinary journey ac…

We’re thrilled to be back! For our first episode of 2021, we chat with Joe Boo, Founder of Asian Veggies, a business born out of the pandemic. Joe started Asian Veggies, a New York City based grocery delivery service, as an effort to save his dad’s wholesale vegetable business in Brooklyn when COVID hit. In the span of a year, the delivery service …

For the last episode of the season, we chat with Tracy and Tiffany Pham of Red Boat Fish Sauce, a product beloved by chefs and home cooks around the world. Tracy and Tiffany tell us about what makes their fish sauce special, what the company is making beyond fish sauce, and what it’s like to work with the Red Boat founder, their dad, Cuong Pham. Th…

We catch up with a former guest, Joanne Kwong, President of Pearl River Mart. Joanne tells us about the changes she's made at Pearl River Mart due to Covid, as customers shop online instead of in-stores, and the wide range of projects she’s taken on for her local communities, including her participation in Mayor De Blasio’s Small Business Sector Ad…

We continue our Corona Diaries conversations with Chef Lien Lin of Bricolage, the Vietnamese gastropub in Park Slope, and Owner Maiko Kyogoku and Chef Emily Yuen of Bessou, the modern Japanese comfort food restaurant in Soho. Tune in to find out how the pandemic fast forwarded Lien’s plans to move her family to the West Coast, complete with a cross…

Vanessa Pham and Kim Pham are first-generation Vietnamese-Americans, sisters, and co-founders of Omsom, a brand of Asian pantry staples that have been designed to make cooking your favorite Asian dishes with uncompromised flavors and hard-to-find ingredients possible in any home kitchen. While launching a new product is tough enough as it is, they …

This summer, we’ll broadcast a handful of new episodes where we catch up with our friends in the Asian food industry to see what they’ve been up to, and how they’ve adapted their restaurant operation or small business for a pandemic. This episode, we call on Amelie Kang, Owner of MaLa Project, and Dennis Ngo, Chef and Co-owner of Di An Di. Image co…

Restauranteur Roni Mazumdar and Chef Chintan Pandya, the dynamic duo behind Adda Indian Canteen in Long Island City, Rahi in Greenwich Village, and the soon to opened Dhamaka in Essex Street Market, are opening the eyes and palettes of New Yorkers to what authentic Indian food looks and tastes like. The menus composed by Chef Chintan are inspired b…

We chat with Matt Le-Khac and Jimmy Tran of Bolero. Located in the heart of Williamsburg, Brooklyn, Bolero features a hyper-seasonal menu that emphasizes the rare fresh herbs that form the foundation of Vietnamese cuisine — sourced from Matt’s family farm and showcased in the restaurant’s Vietnamese Tea Garden. The Bolero team will use the Northeas…

Joanne Kwong, President of Pearl River Mart, the iconic NYC “friendship store” specializing in Asian goods since 1971, joins us to chat about her favorite Asian snacks! We find out what the best selling classics are at the store, as well as what’s new and trending. Joanne will also speak to the history and progression of the Pearl River brand, and …

Sink into artisinal tofu with Paul Eng, heir to a tofu dynasty. Since 1933, the Chinatown specialty tofu shop Fong On has been run by the Eng family. Prior to coming back to the family business, Paul embarked on a series of other careers over the span of 25 years that led him to music, design, art direction, advertising and photography. Paul has no…

Paul Chen of Fan Fried Rice and Layla Chen of Maya Bed Stuy join us to discuss the topic of rice as a comfort food. They also share some parallel experiences as shop owners that specialize in a rice dish that pays respect to their heritage: for Paul it’s fried rice and for Layla it’s congee, their approach in combining tradition and modernity on th…

Simone Tong, Chef-Owner, and Emmeline Zhao, GM and Partner, of Little Tong, Little Tong Noodle Shop, and the soon-to-be opened Silver Apricot talk to us about their culinary progression from introducing mixian at Little Tong to showcasing what it means to be Chinese-American today at Silver Apricot. We'll chat about this coming of age for Chinese-A…

There are countless dishes that you should be adding miso to beyond the omnipresent soup! Maiko Kyogoku and Emily Yuen, the dynamic duo behind Bessou, join us in the studio to tell us about all the different miso varietals and how to use them so you can add more umami magic to your life. Feast Meets West is powered by Simplecast.…

We are chatting with Ali Azimov of Lagman House about his family's restaurant, and introducing our listeners to Dungan cuisine. As Ligaya Mishan pointed out in The New York Times, "Lagman House is likely the first and only restaurant in the city to offer the food of the Dungans, Chinese Muslims descended from seventh-century Arab and Persian Silk R…

We talk about the experience of bringing popular ramen concepts from Japan to New York. For both Tonchin and Ichiran, highly regarded ramen restaurants from Japan, NYC was the first destination for their US expansion. Anan and Toui Sugeno, the brothers behind Tonchin New York, and Annie Chen, the Assistant Manager of Restaurant Operations at ICHIRA…

Instead of our typical chef and restaurateur guests, we have our first episode featuring artists. James Yang from New York and Jonathan Jay Lee from Hong Kong are a couple Asian-American illustrators with distinct styles inspired by city life, travel, and of course - Asian food. It's HRN's annual summer fund drive, this is when we turn to our liste…

Nikkei is the result of the culinary romance and intense cultural exchange between Japan and Peru. The cuisine grew out of the Japanese presence in Peru, which started when the Japanese farmers began emigrating there in the late 1800s. We talk to 2 Peruvian-American Chefs paving the way for Nikkei in NYC: Erik Ramirez of Llama Inn, Llamita, and Lla…

We chat with two badass Asian female founders: Sahra Nguyen of Nguyen Coffee Supply and Ranmu Xue of Us Two Tea. Not only have they built their own brands, and run their own businesses, they’ve also personally sourced their products from farms in Asia, and are growing their respective movements to change the perception of Vietnamese coffee and Chin…

To kick off our summer season, Ohm Suansilphong and Jenn Saesue of Fish Cheeks join us to talk about their unique approach to Thai food in New York, and their journey from Bangkok to Bond St. Each dish on the menu is a combination of unfiltered flavors, an intensity in freshness, and unapologetic heat. Tune in to find out why Pete Wells of the New …

For our last episode of the season, we’re talking to Chefs Jenny Dorsey of Studio ATAO and Helen Nguyen of Saigon Social in the second segment of a continued series on Women in Asian food. Most of the questions have been sourced from The Cosmos - a fast-growing community for Asian women creators, entrepreneurs, freelancers, and artists to flourish …

Filipino cuisine rightly deserves its space and recognition on the global stage. No longer to be overlooked. We chat with Nicole Ponseca and Miguel Trinidad on changing the conversation about Filipino food. We talk about how they've brought Filipino cuisine into the American mainstream with their NYC restaurants Maharlika and Jeepney, and their con…

Ed Schoenfeld, creator of the critically acclaimed restaurants Red Farm and Decoy, joins us in the studio to talk about the iconic Peking Duck and the Chinese banquet style of dining. Both New York Magazine and GQ have recognized Decoy as the best Peking Duck option in New York City. We'll cover all the details that go into making this celebratory …

Elaine Chen of The New York Times and Wilson Tang of Nom Wah Tea Parlor join us to talk about the evolution of Chinatown -- one of the few historic immigrant working class neighborhoods left in Manhattan. We dive into Elaine’s experience writing her Times article “As Manhattan’s Chinatown Changes, Food Vendors Keep a Bit of the Old with the New”, W…

Ellen Goldsmith, author of “Nutritional Healing with Chinese Medicine” and co-founder of Pearl Natural Health, joins us to speak about the ancient Eastern wisdom of food as medicine. Learn about the foundations and concepts of Chinese Medicine - from the yin and yang, and the thermal nature of foods to how you should be stocking your pantry this wi…

Over one and a half billion people use chopsticks as their primary eating utensil. In his book “Chopsticks: A Cultural and Culinary History”, Professor Q. Edward Wang charts their evolution from a simple eating implement to their status as a more complex, cultural symbol today. Edward joins us to share his insights on the origin of the chopsticks, …

We wrap up the season with a talented bunch putting Vietnamese food at the forefront of NYC’s best restaurants lists with their interpretations of the cuisine. Listen to Hanoi House Co-founder Sara Leveen and Chef Daniel Le, and Di An Di Co-owner Kim Hoang and Chef/Co-owner Dennis Ngo discuss the new wave of Vietnamese restaurants in NYC. Feast Mee…

Don’t be scared, fusion is not the f-word, especially when it’s executed in a responsible and thoughtful way. Tonight we’ll talk about how to approach the fusion of western and eastern ideas, ingredients, and techniques that’s creative and productive with the help of Chef Xiaowei Zheng of Chiko and Donovan Tian of Daily Provisions. Feast Meets West…

Tonight we are spotlighting the Michelin-starred Chef Anita Lo! We'll be talking about everything--from her storied career, her experiences as an Asian female Chef, her new cookbook "SOLO: A Modern Cookbook for a Party of One", to what's next. Powered by Simplecastبقلم Heritage Radio Network

Lucas Sin, Chef of Junzi Kitchen, and Amelie Kang, Founder of TOMORROW, join us to talk about changing the perception of Chinese Takeout in the City with their fast-casual concepts. Delicious, colorful, convenient. We discuss how a simple and humble thing like takeout can drive the education of Chinese culture. Feast Meets West is powered by Simple…

Karen Lin, Executive General Manager of Bar Moga, and Leif Huckman, Creative Director of Hidden Pearl, join us to talk about the Japanese influence at their bars and within cocktail culture in the City.بقلم Heritage Radio Network

Chef Baobao of Baoburg in Greenpoint, and Chef Lien Lin of Bricolage in Park Slope join us to talk about the experiences of being a female chef in Asian food in NYC - from the path to opening their restaurants to the daily challenges and rewards. We'll also hear about the food they make - rich and authentic in their own stories. Feast Meets West is…

For today’s conversation, we actually won’t be talking about a specific Asian dish or cuisine, but we’re happy to have our first Asian food collective on the show. Chefs Chris Cheung of East Wind Snack Shop, Doron Wong of Northern Tiger, and Jonathan Wu formerly of Fung Tu, are members of the Asian Food Mafia -- a collective of culinary professiona…

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 by serving up a variety of delicious regional cuisines in pleasant dining environments. To talk about this development, and their new ventures is Eric Sze of 886, who is bringing Taiwanese stree…

You're listening to the last episode of the season! And that coincides with a conversation about one of our favorite foods of all time - the famous xiao long bao (XLB), aka soup dumplings. We're chatting with Sean Tang, managing partner for Pinch Chinese, which recently got named the best soup dumpling in New York Magazine’s roundup of best new thi…

We're talking about Taiwan’s beef noodle soup. The beef noodle soup is typically a meal onto itself. A hearty bowl of wheat flour noodles in beef broth, with slices of braised beef, often accompanied with suan cai (Chinese sauerkraut), and scallions, and sometimes other leafy vegetables. Richard Ho talks to us about perfecting the beef noodle soup …

We're talking about a Chinese cuisine we’ve never covered before on Feast Meets West - and that’s Yunnan cuisine. Yunnan’s 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. Joining us in the studio is Chef & Owner…

It’s our 50th episode of Feast Meets West! Today, we have a fun episode for you covering how the Korean BBQ experience can be elevated, 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…

Today, 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're chatting 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 i…

#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. Feast Meets West is powered by Simplecast…

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…

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--bimbimbap in a roll. Co-founder of Kimbap Lab, Sarah Lee, will take us through her experience with this dish, her mission at Kimbap Lab, introduci…

This Valentine's Day, 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. Feast Meets West is powe…

Today, we’re talking about sesame noodles and the family that made it a staple in New York City’s culinary landscape, and helped define Chinese cuisine since the 60s, pioneering the craze for fiery Sichuanese. Chef Chen Lieh Tang and James Tang, son and grandson to the legendary Shorty Tang, join us in the studio to talk about the popular dish and …

Baijiu is the world's most consumed liquor, but is virtually unknown outside of China. Baijiu connoisseur, Shunan Teng of Tea Drunk, returns to Feast Meets West to talk about drinking baijiu, the different types, and how to appreciate it. Feast Meets West is powered by Simplecastبقلم Heritage Radio Network

Japanese izakayas are easy to love - they’re casual, fun places to drink, and have become synonymous with tasty and affordable food options. Today, we are talking 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. Feast Meets West is…

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 compliments 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 Maarle…

This episode, we are joined by Sri Rao to help us learn more about Indian-American recipes, culture, and his new cookbook Bollywood Kitchen: Home-cooked Indian Meals Paired With Unforgettable Bollywood Films. Feast Meets West is powered by Simplecastبقلم Heritage Radio Network