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Feast Meets West

Lynda and Iris

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Feast Meets West

Feast Meets West

Lynda and Iris

1
Followers
0
Plays
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About Us

Podcast tracing the stories behind your favorite Asian dishes. Hosted by Lynda Liu in NYC and Iris Van Kerckhove in Hong Kong. Please note that these are our old episodes--we are now part of the Heritage Radio Network! Please search "Feast Meets West" in the podcast section of the iTunes store and subscribe to Feast Meets West by Heritage Radio Network for new episodes.

Latest Episodes

Poke: Gotta Catch 'Em All?

We end 2016 with a bang by talking about what is one of the trendiest foods right now: poke. While poke is not an Asian dish (it's from Hawaii), we talk about the influence of Japanese flavors on this dish, and how quickly it has travelled around the world.

40 MIN2016 DEC 13
Comments
Poke: Gotta Catch 'Em All?

Interview with Wilson Tang of Nom Wah Tea Parlor

Today we're sharing one of our favorite interviews with you: Lynda's chat with Wilson Tang of Nom Wah Tea Parlor. In the full-length interview, Wilson tells us about how he left a white collar career to follow in his family's footsteps, pursuing his passion for hospitality and food, and more about the concept behind Nom Wah.

30 MIN2016 NOV 17
Comments
Interview with Wilson Tang of Nom Wah Tea Parlor

Pad Thai with Andy Ricker of Pok Pok

Today we’re talking about Pad Thai, one of America’s favorite Thai noodle dishes. We interview Andy Ricker, the chef behind the Thai restaurant group, Pok Pok. He tells us about the origins of the dish, the different variations and why you maybe shouldn’t eat chicken Pad Thai.

32 MIN2016 NOV 2
Comments
Pad Thai with Andy Ricker of Pok Pok

Lynda and Iris Interview Each Other

EWe take a break from our regular programming for a very special one-off episode. Instead of talking about a specific Asian food or releasing a full-length interview, Lynda and Iris interview each other on their upbringing in both the East and the West, and how that affected their food habits and palates, and how these changed over the years.

30 MIN2016 OCT 20
Comments
Lynda and Iris Interview Each Other

Interview with Matt Le-Khac of An Choi

We have another full-length interview for you! Lynda chats with Matt Le-Khac, head chef at An Choi in New York City. You may have heard him on our episode, “When Life Gives Baguettes, Make Bahn Mi.” In this interview you won’t just learn about banh mi, but also about how Matt became the head chef at An Choi, why cilantro might not be the right herb to use in your pho, and the differences between selling Vietnamese food in Vietnam and in New York.

27 MIN2016 OCT 4
Comments
Interview with Matt Le-Khac of An Choi

The Story of Dim Sum, and Then Some

EIn this episode, we tell the story of dim sum, including the historical influences, the different types of dim sum, and what makes good dim sum. We then cover the recent changes and trends transforming this popular cuisine. You’ll hear from Wilson Tang owner of Nom Wah Tea Parlor, the oldest dim sum restaurant in New York City, as well as Alex Chau, owner of Ding Dim 1968 in Hong Kong.

41 MIN2016 SEP 21
Comments
The Story of Dim Sum, and Then Some

Sorry Steph, Indian Curry is the Real MVP

This episode is about Indian curry, one of the oldest and most popular dishes in the world. We attempt to define curry, provide a condensed history of where it’s from, talk about the different regional variations, and its widespread appeal. We also answer the questions is curry healthy and what’s next in the evolution of curry. We chat with Hemant Mathur, the proprietor and Managing Executive Chef of 6 successful Indian restaurants in NY and the first Indian chef in the U.S. to be awarded a Michelin star, and Lakshmi Harilela, an Ayurvedic Chef based in Hong Kong.

41 MIN2016 SEP 8
Comments
Sorry Steph, Indian Curry is the Real MVP

Interview with Graham Fortgang of MatchaBar

We're shaking things up this week with the full-length interview we recorded with Graham Fortgang, CEO and Co-owner of the extremely popular MatchaBar in New York. You may remember him from our Matcha Madness episode. In this episode, he tells us more about the history of matcha, the health and mental benefits as well as the story behind how he and his brother started their business.

31 MIN2016 AUG 24
Comments
Interview with Graham Fortgang of MatchaBar

Taiwan's SpecialTea

EThis episode is about Bubble Tea, the popular Taiwanese drink that was invented in the late 80s. We define the “bubbles” in bubble tea, explain the different naming conventions, and we explore the history and growth of this whimsical drink. We talk to Anchal Lamba, President of GongCha USA in New York, and Nana Chan, owner of the artisanal teashop Teakha in Hong Kong.

37 MIN2016 AUG 10
Comments
Taiwan's SpecialTea

When Life Gives You Baguettes, Make Banh Mi

We go through the history of banh mi - starting with the French colonization of Vietnam, then its migration over to the West in the 70s, and how it experienced a burst of popularity in the early 2010s. We discuss some regional variations and what makes a good banh mi. We talk to Matt Le-Khac, head chef at An Choi in the Lower East Side of New York City, and Peter Cuong Franklin, former executive chef at Chom Chom and Viet Kitchen in Hong Kong.

36 MIN2016 JUL 27
Comments
When Life Gives You Baguettes, Make Banh Mi

Latest Episodes

Poke: Gotta Catch 'Em All?

We end 2016 with a bang by talking about what is one of the trendiest foods right now: poke. While poke is not an Asian dish (it's from Hawaii), we talk about the influence of Japanese flavors on this dish, and how quickly it has travelled around the world.

40 MIN2016 DEC 13
Comments
Poke: Gotta Catch 'Em All?

Interview with Wilson Tang of Nom Wah Tea Parlor

Today we're sharing one of our favorite interviews with you: Lynda's chat with Wilson Tang of Nom Wah Tea Parlor. In the full-length interview, Wilson tells us about how he left a white collar career to follow in his family's footsteps, pursuing his passion for hospitality and food, and more about the concept behind Nom Wah.

30 MIN2016 NOV 17
Comments
Interview with Wilson Tang of Nom Wah Tea Parlor

Pad Thai with Andy Ricker of Pok Pok

Today we’re talking about Pad Thai, one of America’s favorite Thai noodle dishes. We interview Andy Ricker, the chef behind the Thai restaurant group, Pok Pok. He tells us about the origins of the dish, the different variations and why you maybe shouldn’t eat chicken Pad Thai.

32 MIN2016 NOV 2
Comments
Pad Thai with Andy Ricker of Pok Pok

Lynda and Iris Interview Each Other

EWe take a break from our regular programming for a very special one-off episode. Instead of talking about a specific Asian food or releasing a full-length interview, Lynda and Iris interview each other on their upbringing in both the East and the West, and how that affected their food habits and palates, and how these changed over the years.

30 MIN2016 OCT 20
Comments
Lynda and Iris Interview Each Other

Interview with Matt Le-Khac of An Choi

We have another full-length interview for you! Lynda chats with Matt Le-Khac, head chef at An Choi in New York City. You may have heard him on our episode, “When Life Gives Baguettes, Make Bahn Mi.” In this interview you won’t just learn about banh mi, but also about how Matt became the head chef at An Choi, why cilantro might not be the right herb to use in your pho, and the differences between selling Vietnamese food in Vietnam and in New York.

27 MIN2016 OCT 4
Comments
Interview with Matt Le-Khac of An Choi

The Story of Dim Sum, and Then Some

EIn this episode, we tell the story of dim sum, including the historical influences, the different types of dim sum, and what makes good dim sum. We then cover the recent changes and trends transforming this popular cuisine. You’ll hear from Wilson Tang owner of Nom Wah Tea Parlor, the oldest dim sum restaurant in New York City, as well as Alex Chau, owner of Ding Dim 1968 in Hong Kong.

41 MIN2016 SEP 21
Comments
The Story of Dim Sum, and Then Some

Sorry Steph, Indian Curry is the Real MVP

This episode is about Indian curry, one of the oldest and most popular dishes in the world. We attempt to define curry, provide a condensed history of where it’s from, talk about the different regional variations, and its widespread appeal. We also answer the questions is curry healthy and what’s next in the evolution of curry. We chat with Hemant Mathur, the proprietor and Managing Executive Chef of 6 successful Indian restaurants in NY and the first Indian chef in the U.S. to be awarded a Michelin star, and Lakshmi Harilela, an Ayurvedic Chef based in Hong Kong.

41 MIN2016 SEP 8
Comments
Sorry Steph, Indian Curry is the Real MVP

Interview with Graham Fortgang of MatchaBar

We're shaking things up this week with the full-length interview we recorded with Graham Fortgang, CEO and Co-owner of the extremely popular MatchaBar in New York. You may remember him from our Matcha Madness episode. In this episode, he tells us more about the history of matcha, the health and mental benefits as well as the story behind how he and his brother started their business.

31 MIN2016 AUG 24
Comments
Interview with Graham Fortgang of MatchaBar

Taiwan's SpecialTea

EThis episode is about Bubble Tea, the popular Taiwanese drink that was invented in the late 80s. We define the “bubbles” in bubble tea, explain the different naming conventions, and we explore the history and growth of this whimsical drink. We talk to Anchal Lamba, President of GongCha USA in New York, and Nana Chan, owner of the artisanal teashop Teakha in Hong Kong.

37 MIN2016 AUG 10
Comments
Taiwan's SpecialTea

When Life Gives You Baguettes, Make Banh Mi

We go through the history of banh mi - starting with the French colonization of Vietnam, then its migration over to the West in the 70s, and how it experienced a burst of popularity in the early 2010s. We discuss some regional variations and what makes a good banh mi. We talk to Matt Le-Khac, head chef at An Choi in the Lower East Side of New York City, and Peter Cuong Franklin, former executive chef at Chom Chom and Viet Kitchen in Hong Kong.

36 MIN2016 JUL 27
Comments
When Life Gives You Baguettes, Make Banh Mi
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