LUCKY CHOW travels across the United States to explore Asian cuisine's impact on American food culture. The un-hosted six-part series explores a wide variety of Asian food and drink - from a famous Japanese noodle dish to Korean kimchi to Chinese fusion - while meeting the new generation of chefs and entrepreneurs dedicated to keeping the traditions alive.
Ivan Orkin, the renegade New Yorker-turned-Japanese-ramen-chef, discusses ramen culture in New York versus Tokyo.
This episode visits New York and Los Angeles - home to the two largest Korean populations in the United States - to explore what distinguishes each.
Andy Ricker, a carpenter-turned-chef from Portland, Oreg.
Filipinos comprise the second-largest Asian-American population nationwide, yet their cuisine is relatively unknown.
This episode introduces Olivia Wu, designer of the original Asian restaurant concepts on Google's "campus.
Track the evolution of Chinese food in America through the lens of two third-generation Chinese-American restaurateurs.
Japan has mesmerized American foodies for generations and a new wave of Japanese culinary culture continues to intoxicate us.
Farmers are the new rock stars of the food world, and in this episode Danielle visits agriculturists large and small, traditional and cutting edge.
The relationship between faith and food is evident at three Asian houses of worship: an imposing Buddhist temple where Danielle is served an artful vegetarian feast; a Sikh temple where she helps cook Indian flatbread for a communal meal where all are welcome; and a Queens mosque's annual food fair, where she samples Indonesian dishes and learns about life as a Muslim in America.
The rise of China has meant the rise of Chinese culinary traditions in America.
A new generation of chefs and entrepreneurs is finally bringing the amazing cooking of the world's second-largest country to a broad American audience.
Danielle gets back to her roots in an episode devoted to the distinctive, rustic cuisine of Taiwan.
Asian cuisine is increasingly the engine driving the growth of the American food industry.
This episode explores how cultures collide when trends meet traditions.
Today, what we watch can be just as appetizing as what we eat.
It isn't just recipes that get imported and exported between the East and West, but also food practices.
As bone broth and kombucha line the shelves of your local grocery store, we take a closer look at "food as medicine".
The next generation of Asian Americans are redefining what it means to be Asian in the U.
Asian beauty secrets have long held fascination with Western audiences.
A fourth-generation Japanese-American farm (Chino Farms).
There is an ancient Ayurvedic proverb that says, "When diet is wrong, medicine is of no use.
Culinary creativity isn't always found in the kitchen.
Through the eyes of four chefs, we explore the vast Asian diaspora and prove that if we are what we eat, we're all a little bit Asian.
The celebration of Asian-American identity and history is taking shape in exciting new ways.
Comfort food is nostalgic, hearty, soothing, and has never been more indispensable.
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