Eric Tran didn’t set out to open a restaurant during a pandemic, but here we are. Eric took over the lease for Falansai and now operates the Bushwick restaurant as a reimagined 2.0 version, making his interpretation of delicious Vietnamese dishes with a focus on whole animal butchery and seasonally and locally sourced ingredients. We talk about the food, what it was like to open with a takeout and delivery focus to start, and what’s in store for Falansai as the city reopens.

Photo Courtesy of Adam Friedlander

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Early last year, Eric Huang left his sous chef position at Eleven Madison Park to open his own restaurant. However, the pandemic forced Eric to switch gears. It led him back to his family's restaurant, Peking House, where he started Pecking House—a delivery concept for chili fried chicken dinners, so successful it has an 8-week long waitlist. Tune in to hear Eric talk about his new culinary path, one that he never expected but is far more rewarding and fun than he ever thought it would be.

Photo Courtesy of Daniel Brennan

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Hetty McKinnon, the internationally renowned cookbook author and food writer, joins us to chat about her latest book To Asia, With Love. It’s filled with a mix of comforting Asian dishes that her Cantonese mother prepared for her growing up, as well as her modern spin on favorites for her own family. We talk about her incredible culinary journey across continents and the powerful ability to capture identity in home cooked meals.

Photo Courtesy of Shirley Cai

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We’re thrilled to be back! For our first episode of 2021, we chat with Joe Boo, Founder of Asian Veggies, a business born out of the pandemic. Joe started veggies.com/">Asian Veggies, a New York City based grocery delivery service, as an effort to save his dad’s wholesale vegetable business in Brooklyn when COVID hit. In the span of a year, the delivery service has expanded from selling 40 to 650 products. Tune in to hear about the incredible journey of Asian Veggies and what’s next.

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For the last episode of the season, we chat with Tracy and Tiffany Pham of Red Boat Fish Sauce, a product beloved by chefs and home cooks around the world. Tracy and Tiffany tell us about what makes their fish sauce special, what the company is making beyond fish sauce, and what it’s like to work with the Red Boat founder, their dad, Cuong Pham. The sisters also reveal a new product launching this summer.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Feast Meets West on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

Image courtesy of Marie Buck for Red Boat.

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We catch up with a former guest, Joanne Kwong, President of Pearl River Mart. Joanne tells us about the changes she's made at Pearl River Mart due to Covid, as customers shop online instead of in-stores, and the wide range of projects she’s taken on for her local communities, including her participation in Mayor De Blasio’s Small Business Sector Advisory Council.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Feast Meets West  on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

Image courtesy of Pearl River Mart.

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We continue our Corona Diaries conversations with Chef Lien Lin of Bricolage, the Vietnamese gastropub in Park Slope, and Owner Maiko Kyogoku and Chef Emily Yuen of Bessou, the modern Japanese comfort food restaurant in Soho. Tune in to find out how the pandemic fast forwarded Lien’s plans to move her family to the West Coast, complete with a cross-country RV adventure. Hear how Maiko and Emily have been adjusting Bessou for takeout, taking on projects to support frontline healthcare workers, and more. 

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Feast Meets West on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

Image courtesy of Melissa Hom for Bessou.

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Vanessa Pham and Kim Pham are first-generation Vietnamese-Americans, sisters, and co-founders of Omsom, a brand of Asian pantry staples that have been designed to make cooking your favorite Asian dishes with uncompromised flavors and hard-to-find ingredients possible in any home kitchen. While launching a new product is tough enough as it is, they did it in the midst of the Coronavirus pandemic this May. We talk about how they brought the Omsom concept to life, and how they adapted the launch to work for these unusual times.

HRN will be donating 10% of our membership drive proceeds from now until June 15 to the Philando Castile Relief Foundation. Visit heritageradionetwork.org/donate to make your gift.

Image courtesy of Omsom.

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This summer, we’ll broadcast a handful of new episodes where we catch up with our friends in the Asian food industry to see what they’ve been up to, and how they’ve adapted their restaurant operation or small business for a pandemic. This episode, we call on Amelie Kang, Owner of MaLa Project, and Dennis Ngo, Chef and Co-owner of Di An Di.

Image courtesy of MaLa Project.

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Restauranteur Roni Mazumdar and Chef Chintan Pandya, the dynamic duo behind Adda Indian Canteen in Long Island City, Rahi in Greenwich Village, and the soon to opened Dhamaka in Essex Street Market, are opening the eyes and palettes of New Yorkers to what authentic Indian food looks and tastes like. The menus composed by Chef Chintan are inspired by recipes found across the Indian subcontinent, nostalgic dishes that he and Roni grew up with, and innovations using Indian flavors and cooking techniques.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

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