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Lucky Chow
ORIGINS
Season 7
Episode 705
All around the island are artists whose medium is Taiwan’s traditional ingredients and foods. Danielle visits an indigenous-rights activist’s lunch box canteen and the cooking studio where a young couple perfect the sticky-rice confection kueh. A Michelin-starred chef deconstructs an iconic Taiwanese dish, lu rou fan, while a mad scientist of fermentation breaks down stinky tofu.
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In Italy, Chinese and Italian cuisines collide and reveal a shared love of food and hospitality.
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In Copenhagen, Asian chefs apply New Nordic seasonality to dishes shaped by their histories.
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Across Taiwan, artisans produce staples like soy sauce, hot sauce, tofu & rice in hand-crafted ways.
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Danielle explores New York City to engage with the vibrant Asian community of Brooklyn.
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Discover Hawaii’s culinary innovation, infinite beauty, and deep cultural heritage.