Cuisine

LUCKY CHOW
Ramen Mania

 

Ivan Orkin, a 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.

 

 

 

LUCKY CHOW
Northern Thai Cuisine

 

Andy Ricker, a carpenter-turned-chef from Portland, OR, prepares a welcome dinner for the participating chefs at LA’s Lotus of Siam restaurant, 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 and introduced lemongrass, kaffir lime leaves and other ingredients to the American palate.

 

 

 

LUCKY CHOW
Filipino Entrepreneurs

 

This series travels across the United States to explore Asian cuisine’s impact on American food culture. Hosted by Danielle Chang, the six-part series explores a wide variety of Asian food and drink and meets the new generation of chefs and entrepreneurs dedicated to keeping traditions alive. The series features renowned chefs and culinary personalities such as Top Chef winner Kristen Kish, YouTube sensation Maangchi, Chinese master chef Susur Lee and ramen entrepreneur Ivan Orkin.

 

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 restaurant in San Mateo, CA. Then we meet restaurateur Nicole Ponseca, who left her life as an advertising executive in New York to give voice to her culture through food. Finally, the two friends behind Bling Bling Dumplings manufacture thousands of dumplings – from scratch, at home – to serve at festivals.

 

 

 

 

RUDY MAXA’S WORLD
Hong Kong, Part 1 of 2

RUDY MAXA’S WORLD: Hong Kong, Part 1

 

A bastion of capitalism under the umbrella of China, a city with a stunning array of architecturally interesting skyscrapers, and a city where shopping and dining are varsity sports, Hong Kong certainly ranks as one of the world’s great cities. Host Rudy Maxa and Washington, D.C. restaurateur and chef Daisuke Utagawa enthusiastically eat their way through Hong Kong, from cheap but authentic, hole-in-the-wall Chinese restaurants to Michelin-starred palaces. Along the way they illustrate the excitement, stunning topography, and energy that defines Hong Kong.

 

Hong Kong, Part 1 of 2
From hole-in-the-wall Chinese restaurants, to Michelin-starred palaces, Rudy and chef Daisuke Utagawa eat their way through the amazing foods & flavors of Hong Kong.

 

 

 

LUCKY CHOW
Food as Global Locavore

LUCKY CHOW: Food as Global Locavore

 

It isn’t just recipes that get imported and exported between the East and West, but also food practices. The farm to table movement is not at all uniquely American. We travel around China’s Hangzhou region with Dai Jianjun of Dragon’s Well Manor and to Sang Lee Farms in New York’s North Fork to see how widespread this movement to keep things local really is.

 

 

 

RUDY MAXA’S WORLD
Kyushu

RUDY MAXA’S WORLD: Kyushu

 

It was still snowing when the Rudy Maxa’s World film crew shot in Japan’s northern island of Hokkaido. But just short flight away, on one of Japan’s most southernmost islands, Kyushu, the cherry blossoms were out and beach goers were burying themselves in the hot sand-heated by the island’s volcanos-on beaches. Host Rudy Maxa and Washington, D.C. restauranteur and chef Daisuke Utagawa introduce many viewers to this lush island with luxurious resorts and a history of providing the world with Wagyu beef, black pork, and other delicacies that have made Japanese cuisine well known around the world.

 

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LUCKY CHOW
Food as Art

LUCKY CHOW: Food as Art

 

Today, what we watch can be just as appetizing as what we eat. From the Korean art of mukbang to viral sensations, artists both amateur and professional are using food as their medium of choice. Being a foodie today is just as likely to happen in a 24/7 Korean spa as it is in a restaurant.

 

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RUDY MAXA’S WORLD:
Hokkaido

RUDY MAXA’S WORLD: Hokkaido

 

The northernmost Japanese island of Hokkaido is the home of the international food favorite, ramen. Known as Japan’s “soul food,” ramen is revered in Hokkaido, where it enjoys a long history. Host Rudy Maxa and Washington, D.C. chef Daisuke Utagawa explore the island that’s a world-class skiing venue-Sapporo, Hokkaido’s capital, which hosted the Winter Olympics in 1972. Along the way, they track down the multi-generational families that produce the ingredients of ramen and visit the island’s stunning lakes; one of the island’s premier ski resorts, as well as a whiskey distillery that helps makes Japan’s award-winning spirits.

 

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LUCKY CHOW
Trending Japanese

LUCKY CHOW: Trending Japanese

 

LUCKY CHOW returns for a second season with host Danielle Chang, who explores Asian cuisine’s impact on American food culture, while discovering how deeply Asian culture is rooted in our everyday lives.

 

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Trending Japanese
Danielle explores the new wave of Japanese culinary culture, including a visit to New York’s Kaneko Cat Café and a Brooklyn izakaya.

 

 

 

LUCKY CHOW
Asian Food, American Dreams

LUCKY CHOW: Asian Food, American Dreams

 

LUCKY CHOW returns for a second season with host Danielle Chang, who explores Asian cuisine’s impact on American food culture, while discovering how deeply Asian culture is rooted in our everyday lives.

 

Preview

 

Asian Food, American Dreams
Danielle Chang talks to Asian American entrepreneurs about the secrets of their success: Lynda Trang Dai, once known as the “Vietnamese Madonna” and now the queen of banh mi sandwiches in Orange County’s Little Saigon; and Charles Phan, the ground-breaking chef of Slanted Door in San Francisco, which was named best restaurant in the country by the James Beard Foundation.

 

 

 

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