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



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