Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard Director of Photography: Nic Ko Editor: Jared Hutchinson Host: Lucas Sin Producer: Ali Inglese Line Producer: Jen McGinity Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Assistant Camera: Walter Lai Audio Engineer: Jonathan Ho Production Assistant: Mag Shuiman Researcher: Vivian Jao Fact-Checker: Ryan Harrington Translator: Chawadee Nualkhair Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Lauren Worona
Bon Appétit joins Chef Joel Chidensee Watthanawongwat of Soothr to make his perfect pad thai recipe. Soothr is one of New York City’s hottest Thai restaurants, focusing on Yaowarat cuisine. Learn how Watthanawongwat elevates this traditional Thai street food dish, from the importance of using fish sauce (not soy sauce!) to making his signature egg net.
In this edition of Street Eats chef Lucas Sin is in Bangkok, Thailand to try sticky, spicy dressed santol at a legendary fruit stand serving the most elaborate fruit dishes the city has to offer.
We're all about taking shortcuts when it comes to weeknight cooking, but there's no way around using tamarind in pad Thai. The dish is simply a shadow of its former self without it, so look for tamarind paste or concentrate at Asian markets. Once you've got the base down, though, Pad Thai is a great way to use up leftover protein like cooked shrimp or shredded rotisserie chicken (hint: just toss them in with the noodles).
Andy Baraghani loves Thai food, especially the flavors of the northeastern region of Isan. Fish sauce, lime, chilis amongst others make the cuisine distinct, but what does it take to cook Isan Thai food? We sent Andy to Somtum Der in New York's East Village to explore the pillars of Thai cooking. Join him to learn about Isan spices, how to make perfect Thai fried chicken, coconut sticky rice and so much more.
Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.
In this edition of Street Eats chef Lucas Sin is in Bangkok, Thailand to visit a noodle stand that's been in operation for 4 decades, ordering up their legendary glass noodles with crab.
Today, Bon Appétit spends a day on the line with Chef Keoni Regidor, the head chef of Lehua, a new restaurant bringing fresh energy to Hilo, Hawai'i. At Lehua, traditional Hawaiian ingredients meet modern culinary techniques to create a menu that’s rooted in heritage and innovation. With a focus on sustainability and a deep respect for local culture, Chef Keoni is reimagining what Hawaiian cuisine can be.
We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
Join Chefs Harold Villarosa and Tiana Gee as they prepare skewers two ways, with Tiana taking on prawns and Harold choosing chicken. To compliment the skewers, Chef Harold makes his version of a popular vinegar-based Filipino dipping sauce called Suka, with garlic, chilies and fresh ginger.
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics.
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Learn how the best in the business make their culinary creations come to life with Bon Appetit’s celebrity chef video series. In this episode, watch as Kris Yenbamroong prepares nam prik noom.
Tomoko Yagi, owner of Cha-An Tea House in New York City, demonstrates all of the ingredients, tools, and techniques required to create 8 different pieces of wagashi - an artfully constructed Japanese confection with roots dating back thousands of years.
Bon Appétit meets Chef Lucas Sin in Hong Kong to try curry fish balls. This snack is one of Hong Kong’s defining street food snacks, and it’s becoming increasingly rare to find a shop handmaking them the traditional way. Fortunately, Lam Law Ping is keeping the craft alive at his shop, Tak Hing Fish Ball Company, and has even been dubbed the ‘Fish Ball King.’
We challenged resident Bon Appétit supertaster Chris Morocco to recreate J. Kenji Lopez-Alt's okonomiyaki in the BA Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!
Join Priya Krishna in the Bon Appétit Test kitchen as she makes Kadhi. Kadhi is similar in texture to cream of [fill in the blank] soup, but with no cream, and…well…better. All you need to make it are yogurt, chickpea flour, and spices.
Check out the recipe here: https://bonappetit.com/recipe/kadhi-turmeric-yogurt-soup
Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Keelung as they eat their way through an iconic Taiwanese night market for only $18. From specialty pork trotters to charcoal oyster omelets, you can easily indulge in an epic feast on a budget at Taiwan’s night markets.
One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Christina and then reverse engineer it as closely to the original as he can. The challenge this episode: Maangchi's Dakbokkeumtang (Korean spicy braised chicken).
Learn how the best in the business make their culinary creations come to life with Bon Appétit’s celebrity chef video series. In this episode, Thai cooking: stuffing sausage with a soup spoon
Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup.
Bon Appétit joins Lucas Sin at a traditional fly restaurant in Chengdu, China, to try huiguorou, or twice-cooked pork. Although this fly restaurant has no menu and only opens for lunch, locals love it, earning it a legendary reputation.
Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
