Hi! As we wrap up season one of the Chinese Food Fight Club podcast, we reflect on what we've learned—tech-wise, skills-wise, and self-reflection-wise—from working on our inaugural episodes. Thank you so much for joining us for our first season! Please subscribe to Chinese Food Fight Club on YouTube and your favorite podcast platform—season two is just around the corner!

Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses. You can find us elsewhere on the internet at Instagram and you can watch these episodes on YouTube.

Stuff we mention in this video:

Andy Wang has written regularly about restaurants and bars for Food & Wine, Los Angeles Magazine, Robb Report and Observer. His work has also appeared in the New York Times, New York Magazine, Zagat Stories, Las Vegas Weekly, Vegas Magazine, Condé Nast Traveler, Epicurious, Yahoo Travel, Taste, Ocean Drive and many other publications. He is co-host of LA Food Gang on Clubhouse. Andy was previously the real estate and travel editor at the New York Post. A former dot-com entrepreneur, he wrote the first New York Times stories about both Google and blogs.

Danica Lo was, most recently, the chief content officer of Tatler Asia, where she led print and digital teams in eight markets: Hong Kong, mainland China, Taiwan, Singapore, the Philippines, Malaysia, Indonesia, and Thailand. Previously, she led digital editorial teams at some of the largest consumer lifestyle media brands in the United States, including Food & Wine, WWD, Glamour, and Epicurious. A native New Yorker and former Wilhelmina plus-size model, she holds degrees from the University of Oxford, Dartmouth College, and London's Central Saint Martins.

Hi! In this episode of Chinese Food Fight Club, we check in with Lydia and Leo Lee, the mom-and-pop team behind Cantonese barbecue restaurant RiceBox in downtown Los Angeles.

Lydia and Leo Lee opened RiceBox in 2018 and quickly turned their tiny restaurant into a game-changing standard-bearer for contemporary Cantonese barbecue, including what Los Angeles magazine named as the city's best char siu in 2020. The success of RiceBox involves a family recipe from a Hong Kong restaurant that Lydia's grandfather owned. But the restaurant's ascension is also largely due to Leo's cooking experience and creativity, which has led to innovations like merging Cantonese roast pork with porchetta. Leo was born and raised in Mexicali, Mexico, where his parents had a Chinese restaurant. He then graduated from The Culinary Institute of America in New York and worked at the Patina Restaurant Group in LA before opening RiceBox with Lydia, who grew up in Hong Kong and Vancouver. The Lees are also new parents, who had their son, Ari, during the pandemic.

Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses. You can find us elsewhere on the internet at Instagram and you can watch these episodes on YouTube.

Stuff we mention in this video:

In this episode of Chinese Food Fight Club, we talk with fishmonger Liwei Liao, the dry-aged fish king of Los Angeles. Born in Taiwan and raised in Bayside, Queens, Liao studied engineering at UCLA before launching The Boba Truck at the height of the social-media-food-truck convergence in 2008. In 2018, Liao opened The Joint, a sustainable seafood market and coffee shop in Sherman Oaks where his motto is #freshisboring. Here, Liao tells us why he's a champion of dry aged fish, and talks about his childhood growing up in Queens, New York.

Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses. You can find us elsewhere on the internet at Instagram and you can watch these episodes on YouTube.

Stuff we mention in this video:

Hi! Welcome to our first Chinese Food Fight Club podcast Hot Topics episode—where we discuss things we've learned from recent guests, things we've been thinking about, and what we've been up to, and how it all relates to being a first-generation Asian American and a third-culture kid.

Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses. You can find us elsewhere on the internet at Instagram and you can watch these episodes on YouTube.

Stuff we mention in this video:

Andy Wang has written regularly about restaurants and bars for Food & Wine, Los Angeles Magazine, Robb Report and Observer. His work has also appeared in the New York Times, New York Magazine, Zagat Stories, Las Vegas Weekly, Vegas Magazine, Condé Nast Traveler, Epicurious, Yahoo Travel, Taste, Ocean Drive and many other publications. He is co-host of LA Food Gang on Clubhouse. Andy was previously the real estate and travel editor at the New York Post. A former dot-com entrepreneur, he wrote the first New York Times stories about both Google and blogs.

Danica Lo was, most recently, the chief content officer of Tatler Asia, where she led print and digital teams in eight markets: Hong Kong, mainland China, Taiwan, Singapore, the Philippines, Malaysia, Indonesia, and Thailand. Previously, she led digital editorial teams at some of the largest consumer lifestyle media brands in the United States, including Food & Wine, WWD, Glamour, and Epicurious. A native New Yorker and former Wilhelmina plus-size model, she holds degrees from the University of Oxford, Dartmouth College, and London's Central Saint Martins.

Hi! In this episode of Chinese Food Fight Club, we talk to Crystal Coser, who runs one of LA's most prominent catering companies and previously had a successful career in food media. Crystal is also co-host of LA Food Gang on social media-app Clubhouse, which she and Andy Wang used as a platform to tell the stories of chefs and restaurant owners around the city.

Crystal Coser is President of Bites & Bashes, a Los Angeles catering and events company with clients that have included President Clinton, Apple, Nike, Harry Winston, Facebook, Uber, Beats by Dre, Porsche and countless celebrities. Crystal and her mother/business partner, chef Julie Coser, also run the Bites & Bashes Cafe in LA's South Bay. Crystal was previously the associate editor of Eater LA. She worked at Hollywood experiential marketing firm NVE producing celebrity and corporate events before becoming the Director of Brand Strategy and Creative Director at age 25.

Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses. You can find us elsewhere on the internet at Instagram and you can watch these episodes on YouTube.

Stuff we mention in this video:

Hi! In this episode we catch up with the Dumpling Mafia—co-host Andy Wang, Chef Shirley Chung, and Caryl Chinn—culinary pros who, in their spare time, have made it a mission to eat all the best Chinese food in Los Angeles and its environs. This autumn, the Dumpling Mafia will launch its first NFT project in collaboration with street artist Narrator and digital currency machine operator CoinCloud.

Shirley Chung was born and raised in Beijing and immigrated to the United States for college. She worked in Silicon Valley before enrolling at the California Culinary Academy in San Francisco. Chung has worked for Thomas Keller, Guy Savoy, and Mario Batali—she opened CarneVino in Los Angeles as Chef de Cuisine for the Batali Group; the restaurant garnered multiple international awards for Best Steak House. She was a finalist on season 11 of Top Chef in New Orleans and was the runner up in season 14. Her newest restaurant concept is Ms Chi Cafe, which is located in Culver City.

Caryl Chinn spent 16 years in New York, where she was the Senior Special Events Director at Bon Appetit magazine. She later worked for brands such as American Express, Godiva Chocolate, and the New York Yankees. She collaborated with festival founder Lee Schrager on the establishment of the Food Network New York City Wine & Food Festival and produced the first four years of the festival, which, to date, has raised millions of dollars fo charity. In 2010, Chinn founded Caryl Chinn Culinary Consulting. She is on the Advisory Board of C-CAP LA (Careers through Culinary Arts Program), and is on the Culinary Council for the Food Bank for New York City. Chinn graduated from the University of California, Berkeley, with a BA in History.

About us: Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses.

Thank you so much for watching! Please like and subscribe for future episodes! You can listen to the Chinese Food Fight Club podcast on your favorite podcast platform—such as Apple Podcasts or Spotify—and you can find us elsewhere online on Instagram and at chinesefoodfightclub.com. You can also watch these episodes on YouTube.

Stuff we mention:

Hi! Welcome to Chinese Food Fight Club, a new podcast that grew out of the numerous dinners that Danica Lo and Andy Wang had at Legend, a Sichuan restaurant in New York City. In our inaugural episode, we tell the origin story of Chinese Food Fight Club and explain how a neighborhood restaurant turned into an of-the-moment gathering place where Danica and Andy ate with strangers and then with a wide range of friends from different backgrounds and industries. These dinners sparked lifelong friendships, spinoff dining groups and even startup businesses while helping Danica and Andy connect with their own heritage in profound ways. The impact of these unforgettable meals keeps growing over time, even though Danica and Andy now live in different cities and Legend closed in 2018.

Former Legend chef Ding Gen Wang's food is available at Chef Wang in New Hyde Park, Long Island.

About us: Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses.

Thank you so much for watching! Please like and subscribe for future episodes! You can listen to the Chinese Food Fight Club podcast on your favorite podcast platform—such as Apple Podcasts or Spotify—and you can find us elsewhere online on Instagram and at chinesefoodfightclub.com. You can also watch these episodes on YouTube.

Stuff we mention in this video: