78: Lucas Sin

The truly unique food worldview of chef and entrepreneur Lucas Sin is shaped by a Hong Kong upbringing, a US education, and a deep love for culinary history, which we talk about in this entertaining interview with one of the food world’s rising stars. We also discuss his love of the Midwest—Michigan in particular—and how his work at his restaurants, Junzi and Nice Day, is partially based on a drive to “reeducate” Americans about Chinese American food, which represents over 45,000 independent mom-and-pop restaurants around the country. And if you haven’t followed Lucas on Instagram, you are missing out. Also on this episode, cohosts Anna Hezel and Matt Rodbard talk about cooking the whole fish! There are many techniques being presented in the recent crop of cookbooks released this fall. They debunk some of the myths about the difficulty of cooking the whole fish (it needn’t be hard), and they each share some of their fondest memories of cooking whole fish at home and enjoying it around the world. Additional reading:A Course Correction for American Chinese Food [TASTE]Best New Chefs 2021: Lucas Sin [Food & Wine]1 Fried Rice, 4 Ways [YouTube]Grab That Whole Fish By the Tail [TASTE]

By This Is TASTE

4:00 AM EST on November 30, 2021

Note: this podcast contains explicit content.

Episode Info

Episode78

The truly unique food worldview of chef and entrepreneur Lucas Sin is shaped by a Hong Kong upbringing, a US education, and a deep love for culinary history, which we talk about in this entertaining interview with one of the food world’s rising stars. We also discuss his love of the Midwest—Michigan in particular—and how his work at his restaurants, Junzi and Nice Day, is partially based on a drive to “reeducate” Americans about Chinese American food, which represents over 45,000 independent mom-and-pop restaurants around the country. And if you haven’t followed Lucas on Instagram, you are missing out.Also on this episode, cohosts Anna Hezel and Matt Rodbard talk about cooking the whole fish! There are many techniques being presented in the recent crop of cookbooks released this fall. They debunk some of the myths about the difficulty of cooking the whole fish (it needn’t be hard), and they each share some of their fondest memories of cooking whole fish at home and enjoying it around the world.Additional reading:A Course Correction for American Chinese Food [TASTE]Best New Chefs 2021: Lucas Sin [Food & Wine]1 Fried Rice, 4 Ways [YouTube]Grab That Whole Fish By the Tail [TASTE] Learn more about your ad choices. Visit megaphone.fm/adchoices