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Chinatown, Reimagined

Track the evolution of Chinese food in America through the lens of two third-generation Chinese-American restaurateurs. Wilson Tang preserves the legacy of his family's dim sum parlor (America's oldest) while opening a fine-dining Chinese restaurant on Chinatown's expanding Lower East Side. Ed Schoenfeld, a self-proclaimed Chinese food expert and owner of one of the most critically acclaimed Chinese restaurants in New York, provides a tutorial on Peking duck preparation. The episode concludes at Hakkasan, a global Chinese brand that includes nightclubs and restaurants from Beverly Hills to Dubai to Shanghai.

Full Episodes

Upcoming Airdates

Food As Beauty

Asian beauty secrets have long held fascination with Western audiences. Charlotte Cho from Sokoglam shows us how the K-Beauty boom is all over mainstream America today. We talk to the (mostly) women leading the charge in the cosmetics and skincare scene and disrupting the American beauty industry, from inside out.

  • 2019-06-18T09:00:00-07:00
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  • 2019-06-18T17:00:00-07:00
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  • 2019-06-20T09:00:00-07:00
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  • 2019-06-20T17:00:00-07:00
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Ramen Mania

Ivan Orkin, the renegade New Yorker-turned-Japanese-ramen-chef, discusses ramen culture in New York versus Tokyo. Chef Nakamura from Sun Noodles explains what makes a great bowl of ramen. Later, seafood purveyor-turned-ramen-chef Yuji Haraguchi creates a New York deli-style version of his broth-less ramen dish, mazemen, using sustainable and typically discarded seafood from a nearby supermarket. The episode ends in Berkeley, Calif. with a tour of the local greenmarket from three former Chez Panisse chefs. After traveling to Japan, they opened a restaurant in the U.S.

  • 2019-06-23T03:00:00-07:00
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  • 2019-06-24T04:30:00-07:00
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  • 2019-06-25T09:00:00-07:00
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  • 2019-06-25T17:00:00-07:00
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  • 2019-06-27T09:00:00-07:00
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  • 2019-06-27T17:00:00-07:00
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Koreatown U.S.A

This episode visits New York and Los Angeles - home to the two largest Korean populations in the United States - to explore what distinguishes each. Both are 24-hour hubs of food and drinking culture. However, New York City's Koreatown covers just one block, whereas Los Angeles' Koreatown seems like a city unto itself. At dinner with Lisa Ling and her husband Paul Song, chef Sang Yoon breaks down the basics of Korean cooking.

  • 2019-06-30T03:00:00-07:00
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  • 2019-07-01T04:30:00-07:00
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  • 2019-07-02T09:00:00-07:00
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  • 2019-07-02T17:00:00-07:00
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  • 2019-07-04T09:00:00-07:00
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  • 2019-07-04T17:00:00-07:00
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Northern Thai Cuisine

Andy Ricker, a carpenter-turned-chef from Portland, Oreg., is known for bringing "authentic" Thai food to America. At a food festival in Las Vegas, Ricker prepares a welcome dinner for the participating chefs at the much-loved Lotus of Siam, with chef/owner Saipin Chutima at the helm. The duo create their collective version of a spicy Issan dish. At the table, Jet Tila rhapsodizes about the days when his family opened America's first Thai grocery store in Hollywood, Calif., and introduced lemograss, kaffir lime leaves and other ingredients to the American palate.

  • 2019-07-07T03:00:00-07:00
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  • 2019-07-08T04:30:00-07:00
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  • 2019-07-09T09:00:00-07:00
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  • 2019-07-09T17:00:00-07:00
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  • 2019-07-11T09:00:00-07:00
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  • 2019-07-11T17:00:00-07:00
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Filipino Entrepreneurs

Filipinos comprise the second-largest Asian-American population nationwide, yet their cuisine is relatively unknown. PJ Quesada, founder of the Filipino Food Movement, explains Filipino cuisine while feasting at his friend Tim Luym's global-Filipino restaurant in San Mateo, Calif. Meet restaurateur Nicole Ponseca, who left her life as a advertising executive in New York to give voice to her culture through food. And finally, the two friends behind Bling Bling Dumplings manufacture thousands of dumplings - from scratch, at home - to serve at Coachella and other festivals.

  • 2019-07-14T03:00:00-07:00
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  • 2019-07-15T04:30:00-07:00
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  • 2019-07-16T09:00:00-07:00
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  • 2019-07-16T17:00:00-07:00
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