Ed Schoenfeld, creator of the critically acclaimed restaurants Red Farm and Decoy, joins us in the studio to talk about the iconic Peking Duck and the Chinese banquet style of dining. Both New York Magazine and GQ have recognized Decoy as the best Peking Duck option in New York City. We'll cover all the details that go into making this celebratory big format meal, as well as discuss Ed's five decades long career in Chinese restaurants, and his experiences hosting Chinese banquets since the 70s.

Elaine Chen of The New York Times and Wilson Tang of Nom Wah Tea Parlor join us to talk about the evolution of Chinatown -- one of the few historic immigrant working class neighborhoods left in Manhattan. We dive into Elaine’s experience writing her Times article “As Manhattan’s Chinatown Changes, Food Vendors Keep a Bit of the Old with the New”, Wilson’s experience running the iconic Nom Wah Tea Parlor in Chinatown, and we discuss the broader cultural trends of a changing neighborhood. We...

Ellen Goldsmith, author of “Nutritional Healing with Chinese Medicine” and co-founder of Pearl Natural Health, joins us to speak about the ancient Eastern wisdom of food as medicine. Learn about the foundations and concepts of Chinese Medicine - from the yin and yang, and the thermal nature of foods to how you should be stocking your pantry this winter - to actively improve your health by doing something as simple and enjoyable as eating.

Over one and a half billion people use chopsticks as their primary eating utensil

We wrap up the season with a talented bunch putting Vietnamese food at the forefront of NYC’s best restaurants lists with their interpretations of the cuisine. Listen to Hanoi House Co-founder Sara Leveen and Chef Daniel Le, and Di An Di Co-owner Kim Hoang and Chef/Co-owner Dennis Ngo discuss the new wave of Vietnamese restaurants in NYC.

Don’t be scared, fusion is not the f-word, especially when it’s executed in a responsible and thoughtful way. Tonight we’ll talk about how to approach the fusion of western and eastern ideas, ingredients, and techniques that’s creative and productive with the help of Chef Xiaowei Zheng of Chiko and Donovan Tian of Daily Provisions.

Tonight we are spotlighting the Michelin-starred Chef Anita Lo! We'll be talking about everything--from her storied career, her experiences as an Asian female Chef, her new cookbook "SOLO: A Modern Cookbook for a Party of One", to what's next.

Lucas Sin, Chef of Junzi Kitchen, and Amelie Kang, Founder of TOMORROW, join us to talk about changing the perception of Chinese Takeout in the City with their fast-casual concepts. Delicious, colorful, convenient. We discuss how a simple and humble thing like takeout can drive the education of Chinese culture.

Karen Lin, Executive General Manager of Bar Moga, and Leif Huckman, Creative Director of Hidden Pearl, join us to talk about the Japanese influence at their bars and within cocktail culture in the City.

Chef Baobao of Baoburg in Greenpoint, and Chef Lien Lin of Bricolage in Park Slope join us to talk about the experiences of being a female chef in Asian food in NYC - from the path to opening their restaurants to the daily challenges and rewards. We'll also hear about the food they make - rich and authentic in their own stories.

For today’s conversation, we actually won’t be talking about a specific Asian dish or cuisine, but we’re happy to have our first Asian food collective on the show. Chefs Chris Cheung of East Wind Snack Shop, Doron Wong of Northern Tiger, and Jonathan Wu formerly of Fung Tu, are members of the Asian Food Mafia -- a collective of culinary professionals who support the education and growth of Asian food. Learn about the group, what they've been up to, and what they're taking on next.

The East Village, or should we call it "Chinatown North," is now flush with Chinese restaurants dedicated to changing the perception of Chinese food in NYC by serving up a variety of delicious regional cuisines in pleasant dining environments. To talk about this development, and their new ventures is Eric Sze of 886, who is bringing Taiwanese street food culture to New York in a refined way, and Chao Wang and Dong Lu of Hunan Slurp, who are featuring artistically presented Hunan rice noodles...

You're listening to the last episode of the season! And that coincides with a conversation about one of our favorite foods of all time - the famous xiao long bao (XLB), aka soup dumplings. We're chatting with Sean Tang, managing partner for Pinch Chinese, which recently got named the best soup dumpling in New York Magazine’s roundup of best new things to eat in NYC.

We're talking about Taiwan’s beef noodle soup. The beef noodle soup is typically a meal onto itself. A hearty bowl of wheat flour noodles in beef broth, with slices of braised beef, often accompanied with suan cai (Chinese sauerkraut), and scallions, and sometimes other leafy vegetables. Richard Ho talks to us about perfecting the beef noodle soup at his shop Ho Foods.

We're talking about a Chinese cuisine we’ve never covered before on Feast Meets West - and that’s Yunnan cuisine. Yunnan’s best known for its “crossing the bridge noodles”, which is a soup based rice noodles dish. It's also the signature dish at the new noodle shop “South of the Clouds” in Greenwich Village. Joining us in the studio is Chef & Owner Liheng Geng.

It’s our 50th episode of Feast Meets West! Today, we have a fun episode for you covering how the Korean BBQ experience can be elevated, unexpected, and how you can be more mindful and respectful of your meats. We're chatting with Simon Kim, owner of Cote, NYC's first Korean steakhouse, and what Pete Wells of the NYTimes called "the best beef at any Korean BBQ in New York".

Today, we are not just talking about Chinese food, but also the elevated dining experience you can find at a number of Chinese restaurants in recent years. We're chatting with founders Yiming Wang and Xian Zhang of Cafe China, China Blue, and Birds of a Feather, who are purposefully designing Chinese restaurants that become well known as much for its food as for its tastefully designed spaces.

FMWAsianBreakfast is back in a big way this season. Last week we talked about Beijing’s jianbing, this week we’re onto Taiwanese breakfast! Chef Edward Huang of Zai Lai, a home-style Taiwanese concept in Columbus Circle's Turnstyle Market, takes us through this iconic Taiwanese meal.

On this week's episode, we talk about one of the oldest and most popular street food items in China--jianbing. It’s a crispy and savory crepe packed with delicious flavors, textures and color. Brian Goldberg, Founder of Mr. Bing, first fell in love with jianbing when he studied Chinese in Beijing in the late 90s; he bought jianbing everyday outside of his school from a nice lady who made them fresh on the back of a bicycle cart. Tune in to learn about this tasty treat and its journey to NYC.

Kimbap is an iconic Korean dish made from cooked rice, and other ingredients that are rolled in a dried sheet of seaweed, cut up and served in bite size pieces, or as our friends from Kimbap Lab call it--bimbimbap in a roll. Co-founder of Kimbap Lab, Sarah Lee, will take us through her experience with this dish, her mission at Kimbap Lab, introducing sauces to kimbap, making Korean food gluten-free, and more!

This Valentine's Day, we are talking about a beloved dish that will warm you up inside and out. Hotpot is one of the most popular and oldest dishes originating from China over a thousand year's ago. In the studio with us is Yu Li, Founder of Tang Hotpot, where he serves up an authentic yet upscale Sichuan hotpot experience.

Today, we’re talking about sesame noodles and the family that made it a staple in New York City’s culinary landscape, and helped define Chinese cuisine since the 60s, pioneering the craze for fiery Sichuanese. Chef Chen Lieh Tang and James Tang, son and grandson to the legendary Shorty Tang, join us in the studio to talk about the popular dish and the return of their restaurant Hwa Yuan on East Broadway.

Baijiu is the world's most consumed liquor, but is virtually unknown outside of China. Baijiu connoisseur, Shunan Teng of Tea Drunk, returns to Feast Meets West to talk about drinking baijiu, the different types, and how to appreciate it.

Japanese izakayas are easy to love - they’re casual, fun places to drink, and have become synonymous with tasty and affordable food options. Today, we are talking about bringing izakaya culture to the West, and what that looks like at John McCarthy's latest project, OKA. We also, give special attention to pairing sake with food.

As the landscape for Chinese food matures in New York with more specialized and regional options, it’s time we talk about what we can expect in the alcohol department that matches and compliments the food. What exactly pairs well with the many flavors and spices found on the contemporary Chinese menu? To help us answer the question is Sophie Maarleveld and Phillip Szabados of Nom Wah Tu.