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Lucky Chow

An exploration of Asian cuisine's impact on food culture with Danielle Chang, Founder of the LUCKYRICE Festival, a nationwide showcase of Asian food culture in the United States, and innovative Asian chefs and personalities.

Genre: Documentary,

Actor:

Creator: Danielle Chang,

Country:

Type: tv

Season: 4

Episode: N/A

Duration: 30 minutes

Release: 2015-01-01

Rating: 9

1"Ramen Mania"

2015-01-01

Lucky Chow series premiere.

1"Trending Japanese"

2017-01-01

Season 2 premiere.

1"Food as Cultural Collision"

2019-01-01

Season 3 premiere.

5"Food as AZN"

2019-03-04

Chefs, entrepreneurs and cultural ambassadors from the Canal Street Market and Bubble T dance party offer views on the future of Asians in the mainstream.

6"Food as Beauty"

2019-03-11

Charlotte Cho, co-founder of Soko Glam, discusses the K-Beauty boom in America; conversations with women leading the charge in the cosmetics and skincare industry.

1"Generasians"

2020-05-02

A fourth-generation Japanese-American farm; America's oldest tofu shop gets a new owner; a mother-son relationship built on food and heritage; a Hollywood cafe that is part culinary hot spot, part Asians-in-Hollywood history exhibit.

2"Healing"

2020-05-09

The idea of functional food; stories of people looking to heal the body, spirit and global community one meal at a time.

3"Innovators"

2020-05-16

Three women chefs in the Pacific Northwest; the founder of Pared; Robert Wang, inventor of the Instant Pot; chef Lucas Sin, founder of Junzi Kitchen.

4"Hybrids"

2020-05-23

Park's Filipino-American barbecue; JJ Johnson's Afro-Asian rice bowls; Llama San's unique Peruvian-Japanese flavors known as Nikkei cuisine; chef James Syhabout.

5"Curators"

2020-05-31

The editors of Banana, a magazine that gives voice to contemporary AZN culture; an urban rice paddy in New York; the Chinese cooking blog Omnivore's Cookbook; the future of Asian cocktail culture.

6"Comfort"

2020-06-07

The importance of comfort food; making Chinese food at home with the help of cooking blogs such as The Woks of Life; young chefs reimagine Taiwanese and Indonesian classics.