
Wok and Roll
Chef Tony shares more than a decade of experience working in kitchens across Asia, from the Tokyo American Club to cooking for Imelda Marcos –and some of his favorite dishes he continues to make inspired by his years spent overseas.
Mentioned in the episode: Tokyo-American Club, Ushabu/Matt Spinner (roast_baste_killah), Cote Korean (David Shim/Simon Kim), CowFish, Momotaro/Gene Kato

Guest: Chef Tony Biggs
Episode Photos

Beef Navel Ramen

Beef Ramen

Prime Strip Sushi

Shabu Shabu
