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Lucky Chow

Taiwan's True Flavor

Danielle gets back to her roots in an episode devoted to the distinctive, rustic cuisine of Taiwan. With Cathy Erway, author of “Foods of Taiwan,” she makes the island’s most famous dish, beef noodle soup. At Taiwan Bear House she tries a New York take on the box lunches known as biandang. And in California’s Orange County, she pays a visit to America's closest version of a Taiwanese night market.

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Full Episodes
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Episode
27:39
Lucky Chow

Chinatown, Reimagined

Track the evolution of Chinese food in America through the lens of two third-generation Chinese-American restaurateurs.
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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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