Podcasts about fung tu

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.

We love seasonal produce here in NYC, but sometimes that curiosity stops at our favorite ethnic restaurants where we see the same produce served year-round in the city. Chef Jonathan Wu of the Chinese-American restaurant Fung Tu talks to Lynda and Iris about seasonal Chinese vegetables, especially one that's near and dear to his heart.

This week on The Line, Eli gets inside the mind of Jonathan Wu, Chef and Owner of Fung Tu in Brooklyn. Jonathan cites his mom as his greatest culinary influence, and garnering his culinary experience from his travels to Europe, he has managed to create a unique Asian dining experience, putting seasonality at the heart of his cooking.

Platty and the Admiral investigate new frontiers of Chinese cooking at Fung Tu. Joined by owner Wilson Tang and chef Jonathan Wu, they taste eggrolls, noodles, and chicken that push the boundaries of what American Chinese food can be.

Food Talk is back this week with a brand new episode as Mike Colameco welcomes Chef Jonathan Wu and Wilson Tang talking about their partnership on the new restaurant Fung Tu. With Wilson in charge of the legendary Chinatown staple, Nom Wah Tea Parlor, and Jonathan hot off fine-dining kitchens like Per Se, the duo chat about the 50-seat establishment that houses their own brand of creative and personal interpretations of American Chinese food.  Next up, Mike chats with Ryan Sutton, food critic at Eater about the highs and lows of the 2015 food scene in New York City and detailing his more recent reviews.  Author of the new book, “Food Whore,” Jessica Tom rounds out the show talking about the inspiration behind the book which is full of wit and mouth-watering cuisines, the novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential.  With a fresh movie deal on the books, Jessica and Mike hash out why her generation is all about photogenic, well reviewed food. “I wanted to write a novel that was like reading Eater or Grub Street!” [59:30] –Jessica Tom on Food Talk  

Wine & Chinese Food..a match made in heaven? That’s what Jason Wagner, sommelier at Fung Tu restaurant, says. Tune in to this week’s episode of In the Drink, as host Joe Campanele chats with Jason about wine pairings, wine lists and life as a sommelier in a forward thinking restaurant. Find out why it’s easy to be the wine guy at a restaurant with a chef who knows his wine. Riesling isn’t the only thing that pairs well with Chinese food — tune and and find out more! This program was sponsored by Cain Vineyard & Winery. “With pairing wines, the idea is to get out of the way and not ruin the food or make it better.” [12:00] –Jason Wagner on In the Drink