Extras
Chef Tsai prepares bok choi in two flavorful casseroles; Five-Spice Old Fashioned.
Miso, ginger and sushi rice are used to create two dishes; Orange-Ginger Wine Spritzer.
Beef and Broccoli Noodles; Vegan Beef and Broccoli Bing; Wasabi Michelada.
Shrimp Ravioli in a Watercress Nage; Edamame-Shiitake Ravioli in a Thai Coconut Broth.
Chef Tsai and Henry pay homage to Boston as they cook Sausage and Peppers Fenway Style.
Crab Cakes with a Lemon Aioli, and GF “Crab” Cakes with Lemon Aioli and Pineapple Smash.
Five-Spice Orange Pound Cake, Warm GF Chocolate Rice Cake; Espresso-Bourbon Cream Martini.
Chef Tsai cooks Sole Meuniere and a vegetarian version, accompanied with Chive Rice.
Chef Tsai assembles homestyle sushi, and a Sake Royal made with Junmai sake and cassis.
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We are in sunny Santa Cruz to explore fusion Mexican delicacies with chef Kendra Baker.
Ming is in Monterey, CA with renowned chef Paul Corsentino.
Ming learns about Portuguese cuisine with chefs Jessica Carreira and David Costa.
We are in Northern California with renowned chef Kenji López-Alt.
On this episode, Ming is joined by James Beard Award winning chef Jodi Adams.
Ming is on the road in Hawaii with chef Isaac Bancaco.
Ming is On the Road in Hawaii! His fourth stop finds him in Honolulu with his parents.
Ming is in Oahu with three-time James Beard Award semifinalist Chef Ed Kenney.
Critically acclaimed chef William Kovel joins Ming in his loft kitchen.
James Beard Award winning chef Ken Oringer joins Ming to whip up some weekend favorites.