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Lucky Chow

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.

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Bay Area's Pacific Rim Cuisine

This episode introduces Olivia Wu, designer of the original Asian restaurant concepts on Google's "campus."
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Filipino Entrepreneurs

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.
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Northern Thai Cuisine

Andy Ricker, a carpenter-turned-chef from Portland, Oregon, is known for bringing "authentic" Thai food to America.
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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.
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