Original title
Lucky Chow
Released
1/1/2015
Origin country
US
Genre
Documentary
Status
Returning series
Number of seasons
4
Number of episodes
11
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.
Lucky Chow series premiere.
Season 2 premiere.
Season 3 premiere.
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.
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.
Season 4 is a celebration of America at its most diverse, delightful, and delicious with each episode exploring the rich and complex Asian-American experience through the lens of food. Join Danielle Chang, and William Li, her new co-host, as they meet fascinating Asian-Americans and help narrate their personal stories about their uniquely American experiences.
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.
The idea of functional food; stories of people looking to heal the body, spirit and global community one meal at a time.
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.
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.
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.
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.
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