Why isn't there a Chinese (or other Asian) show on Food Network?

[ipsedixit]

Maybe this has been already discussed, but I just started really watching the Food Network and it seems like there aren't any Chinese cooking shows.

While Martin Yan (he of the "Yan Can Cook" fame) could be sometimes annoying and a bit simplistic, it was still pretty cool to see him again on my local public televsion station.

I guess generally speaking, why isn't there more variety on the Food Network. Half the time it seems like Emeril, Gaia, Rachel Ray, Sara Lee, Barefoot Contessa, etc. are all making variations of the same dish.

[billieboy]

A couple of years ago I stumbled on an application (on line) for FoodNetwork Canada. It was for wannabes to start a new show. I stated quite clearly that it DID NOT WANT any ethnic shows or instructional cooking shows.
Take it from that where they are going, or I guess, have gone.

[rjka]

Right. People have to realize that the Food Network is not about cooking. It is self described as about food as entertainment. if you want instructional shows, go to PBS (in the US). As it is not going to change as long as the ratings go up (which they have) and the advertising dollars roll in.

having said that, it would be nice to have a serious Chinese cooking show somewhere on the TV.

[gfr1111]

Most food authors/critics/ intellectuals agree, I think, that the two great cuisines of the world are Chinese and French. (This is probably grossly unfair to the Italians, but, hey, I'm just reporting what I perceive has been written by these people. Don't blame the messenger.)

That having been said, it is amazing to me that the Food Network carries neither a show devoted to Chinese cooking, nor a show devoted to French cooking. The lack of a Chinese cooking show particularly surprises me because because so much of the preparation of so many Chinese dishes fits the Food Network's format so well. The ingredients can be prepared well beforehand, mostly chopped and diced meat, chicken, fish and vegetables. The cooking times for most dishes are a few minutes, and sauces tend to be quick, "a la minute" preparations. Also, there's lots of steam, tossing, fire, and general showmanship.

Also, the Food Network executives are always talking on "The Next Food Network Star" about whether the chef has a "culinary point of view." It seems like Chinese cooking would be a readymade topic for the FN.

Also, over the last 30 years or so, Italian, Mexican, and Chinese food have all vied for, and frequently traded places for, America's favorite foreign cuisine, according to the polls which I have read. Thousands of Chinese take-out places certainly attest to the popularity of this cuisine. Why doesn't the Food Network get it?

[mliew]

Part of the reason could be that the general american public isn't that interested in authentic Chinese food. To most americans, Chinese food consists of sweet and sour pork and orange chicken. They already have people like Rachael Ray to cook that kind of stuff which satisfies what the average FN viewer considers "chinese food". I'm guessing the average FN viewer would not be interested in learning how to cook chicken feet or birds nest soup.

[currymouth]

I think you may have the answer, although if you happen to catch Martin Yan or Ming Tsai on public television, Their dishes and prep are not only simple, colourfull, but also user friendly. All the makings of a FN hit . No?

[scoopG]

And yet Ming Tsai did have a show on the FN years ago.

[mliew]

I've only seen Ming Tsai's show a couple of times but I've heard people complain that he uses a lot of exotic ingredients making his recipes inaccessible for the general public. Maybe that's why his show on FN wasn't that successful?

[currymouth]

No, not really, but I can see how some viewers might be intimidated by having to do so much fine chopping or heating a wok to optimal temp.

[gloriousfood]

I find Ming Tsai's cooking is too "fusiony " for my taste (though I enjoy his show). I believe that he trained in France, so this is understandable. Once in a while, I see him making something more like what my parents would make, but for the most part, his cooking style is not traditional Chinese--or at least the food I grew up with.

I agree with you that some people might find his ingredients "exotic." Maybe not to us Chinese, but I know people who find bok choy to be "exotic"!

It would be great if there was a Lidia Bastianich version of a Chinese chef on TV. I love how she takes the viewers to different parts of Italy and ties it back to what she is making. Her food is more accessible to me than Ming Tsai's.

[alkapal]

a chinese "lidia" would be one of the best cooking shows ever!

[Withnail42]

I guess FN could not find anyone to portray and offensively bad Asian chef. When they do we’ll see a show.

[alkapal]

well, as most of you well know, when they do find an asian chef to host a fn show, 50-75% of chowhounds here will be disgusted, offended, up-in-arms about non-"authenticity," and the rest mildly amused, or bored. then we'll all ask when the host will be "tarted up fn-style" and then when the host will jump the shark. then many will deride the host as another "rachael ray," and then so many will have to begin griping again about rachael ray. it is the fn-chowhound dialectic. you mark my words.

[jlafler]

You nailed it.

[pitu]

After Iron Chef America last night, the tv stayed on. Chopped, a pretty flat show from what I've seen, surprised with 4 chefs of color -- two African American guys and two guys of Asian extraction. Laotian! Filipino-Thai! Yipee! I totally want to eat at their restaurants, Phet Schwader's Talay and King Phojanakong's Kuma Inn, both of NYC. http://www.foodnetwork.com/shows/chop...

The dorky part was the cheese included in the required ingredients, and nobody wanted to use it - all the chefs were inclined to Asian styles. As noted in this thread, that is an unfortunate theme in cooking shows: *everybody* cooking Asian influences with too few actual Asians cooking.

I am really sick of timed cooking competitions, but sometimes you just can't look away. (/sigh)

[MaxCaviar]

I think the real reason Asian shows aren't pushed so much isn't even food related. It's because Asians don't BMW about how they are mistreated and are not "represented" enough on television. For the most part they are too busy getting educated and going to work to even give a damn.

[sugarsnapp]

thanks for saying that maxcaviar :)

I would still love a chinese cooking show tho. heck I'll take reruns of martin yan-i never watched his show

[bigjeff]

even worse than Martin Yan, is Tommy Tang but actually, I enjoy his shows because he travels all over southeast asia and has a lot of guests. he tends to completely talk over them but that guy is FOB-y as they come.

[alkapal]

fob is this? http://www.urbandictionary.com/define.php?term=f.o.b.

and this guy? http://images.google.com/imgres?imgur...

[avena]

I don't need to watch Food Network to see a Chinese cooking show. I can just watch my grandma. Better yet, I get to eat once the show is over. =D

Food Network can't compete with my Ama.

[qianning]

Does anyone know if it is possible to get Fuschia Dunlop's programs (from Britain) in the States? Cable, Direct TV or Disc?

[billieboy]

Fuschia Dunlop has cooking shows??? Oh be still my beating heart.!!! I would give anything to get my hands on those. If anyone has any info....please please please.

[qianning]

If she's had a dedicated ongoing stand alone program, I've heard no mention of it. But, she worked for BBC radio 4 "The Food Programme" and she has done guest appearances on BBC TV cooking shows. I don't know how or where to find links/tapes/cd/dvd's of any of the above, but if you find out I'd love to know.

[Withnail42]

Perhaps FN thinks that 'Iron Chef' counts as asian cooking?

Then in all fairness they did show the Beni Hana competition a while back I guess they count that as well.

[umami76]

Not that I watch Rachael Ray...cause let me be clear, I do not....
but FYI- Ming will be on tomorrow judging a cooking contest she is having.
TIVO alert for Ming fans.

[Phaedrus]

http://www.chowhound.com/topics/502091

This thread is more about the Food Channel in Singapore TV, kind of what we all are talking about.

[DiveFan]

Reading about the Asian Food Channel http://www.asianfoodchannel.com/
and considering our local demographic, I'm still ticked that Comcraptic is shutting down the ImaginAsian TV channel.
Or are they? I don't know what to think of this press release:
http://www.iatv.tv/Press/IAEI_%20Fuji...

Hopefully AFC will stream online and not be so beholden to the clueless cable companies.

[jeanki]

Funny, the Asian Food Channel looks more like what the typical Food Network schedule ought to be. All-inclusive and global, the way most chefs cook today.

[alkapal]

take a trend tip from 7-11
http://www.franchising.com/seven11/pr...

i say america is ready for "asian rollers"!

[New_2_718]

Right, we're ready for Asian food, but only if Rachael Ray makes it.

[alkapal]

well, americans certainly eat asian food. chinese take-out has to be the most popular non-chain-fast food.

asian food can be daunting in technique. maybe that is the sticking point. certainly martin yan's show was popular (and he IS good!)

[jeanki]

i disagree that complexity of technique is the issue, stir fries are among the easiest, tastiest things to cook. and french food is also often super 'daunting' technique wise.

[New_2_718]

plenty of FN recipes are fussy with lots of weird ingredients. I don't think Asian food is too difficult for FN...I think they're just not interested in it.

[AngelSanctuary]

I know you're being snarky but PLEASE do not call her sad attempts Asian...it's so wrong in every way.

That woman is very offensive to all my senses.

[E Eto]

I thought you were going to mention that 7-Eleven is a Japanese-owned company (7-Eleven North America is a subsidiary). But that isn't really a reflection on the products they sell here in the US.
http://en.wikipedia.org/wiki/7-Eleven

[alkapal]

no... those are asian "high rollers".... ;-)

[sugarsnapp]

i really enjoy kylie kwong's shows as well
it is on the discovery home channel here

[Eat_Nopal]

I think its mostly a ratings issue.... Americans are still largely caught up with a general obsession over Tuscany, Provence & Modern American.... its a cyclical thing... at some point the general foodie population while get over its latest Petty Burgeoisie trend and move on to some other.

[Phaedrus]

I had written a positive book review of Nicole Mones' "The Last Chinese Chef" and I got a nice email from her. We sent a few emails back and forth about that very question. Chinese food is so much more complex and more intellectually challenging, why is it not considered on a par with French and Italian cuisines, plus if you want simplicity and peasant food, the Chinese variety is as tasty and interesting as those of Italy, so why are there no love? I think you are correct in you assessment Eat_Nopal, but when it the trend going to go towards Asia? And I don' mena this fusion stuff.

[Eat_Nopal]

I don't think my view is popular with Chinese Americans... but I believe it will only happen in a timeframe of 25 to 50 years at a point when China is such a global economic force that China will actually be a leader in tourism, fashion & style that Americans will become as obsessed with Chinese stuff as Tuscany & Provence.

[Phaedrus]

I can see the popularity by economic imperialism argument. My view runs along the lines of the language barrier as well as the basic modes of eating. Western food is very much along the starch, protein, vegetable lines and the Asian foods do not follow this way of thinking. In addition, the poetry of Asisan foods is somewhat different from the poetry of the western foods so the extrapolation of concepts between cuisines are very rare.

[Eat_Nopal]

Neither Tuscan nor Provencal cuisine follow the starch, protein, vegetable triumverant of Traditional American Cooking.

Trust me... if it were glitzy & glamorous in a very unsubstantial & hollow way, people in the sub-urbs would be eating dog crap.

[alkapal]

"triumvirate" -- correction from the suburbs (where we like our dog crap with sriracha!).

fn is about money. if their models don't favor the demographics for those cuisines, they won't do it. simple. why doesn't a group of minorities start their own cooking network to compete with the fn?

[Eat_Nopal]

Thanks for the spelling correction.... Cooking shows already exists for ethnic food, usually in their native language... I don't think the minorities are losing out so much as the people (albeit smallish right now) that is missing out not having those shows in English on a widely available network.

On the other hand... I do belive there is an opportunity for people with good taste to start a rival network to Food TV... perhaps not a direct competitior but certainly a nich network with more modest financial aspirations.

[New_2_718]

I really wish someone would start a new network.

MTV is to music as FN is to food. It just seems like there's no food, and also too much yelling and pandering and cuteness. Blech.

[Withnail42]

FN is great!...if you have a cake fetish.

[Sam Fujisaka]

The equivalent of FN in South America is the Gourmet channel. We have a Japanese Argentinian, Iwao, with a show. Good cook, but an Argentinian accent and drives me nuts when he trims and discards so much otherwise perfectly good food and ingredients.

[attractivekid]

You should probably first ask why there aren't Asian's on television in general

[stellamystar]

I would like a Thai, Japanese, or Indian show. Puh-lease!!

[HollyDolly]

I don't get Food Network anymore,and I really love the old Iron Chef episodes from
Japan.The FN used to have a message board,but they did away with that which made me sad.
I don't think much of Food Network now. And this white girl enjoys japanese and chinese food,having eaten it ever since I was a kid.Thanks dear departed father for being in the military,and mom too,for being adventerous when it came to food.
Didn't they even on FN have two hispanic guys cooking?
I prefer PBS,because it seems they are serious about the food,it's not entertainment like on FN.
That's why chain places are so popular with middle America I guess because it's safe and familiar I guess.
Me I want to try something different once in awhile,even though I don't go out to eat too often,I still want something different.

[chowser]

Good analogy--food network is to TV what chains are to restaurants.

[soupkitten]

whatever happened to ken hom? he always was a great teacher. i know he lives in france now-- all of the time? his home has an amazing wine cellar and the man has an enormous amount of culinary knowledge from a variety of cuisines. you'd think he would be a good candidate for a food show. is hom too smart for fn viewers? they prefer m. yan perhaps? sad if so.

[mrsleny]

I miss Ken Hom as well. He used to be on public television. I gather his shows weren't well received in North America, as he seems to be doing quite well on BBC and even has his own product line in the UK.

[soupkitten]

thanks for the info. too bad.

[Minger]

The syndication of the original Iron Chef was the peak of "Asian cooking shows" on FoodTV. I would watch those same reruns over and over. Too bad they didn't exploit that viewer interest to introduce a good American Asian cooking show. One of the most interesting elements of the Iron Chef is the knife and other technical skills. We don't see an emphasis of such on any show, aside from Martin Yan's schtick.

I would love to see Chef Chen Szechuan-style Mario Batali. Maybe we'll see such a creature on TV in a decade or two.

[bitsubeats]

i've been asking this question myself for a long time now ):

I also miss padma's cooking show and the eastern european/mediterraenean cooking show done by micheal symon and that one other guy.

[Porthos]

It's not just asian. Food Network is devoid of any minorities. In their systematic attempt to replace all the chefs who actually cooked, they also got rid of the few minorities (latin and asian) who were on the network.

Guess it makes perfect sense since there's not that much interest in asian or fusion cuisine.

[Phaedrus]

FN is shooting for middle America, people with middle American tastes. Not too adventurous and not too boring, not too haute cuisine and not too low brow. I think Asian cuisine is considered to be too ethnic and foreign for middle America by FN.

[Sarah]

Hey, they've got Emeril pouring parmesan(!) into his dimsum filling... Sandra Lee making her asian "renditions" w/chopsticks in her hair... hilarious! What more do you want?

[Phaedrus]

Sarah. You're killing me!!!

[New_2_718]

I think that's silly. Look at our country's ethnic makeup and you will see that there are more "minorities" than anything else...yes, even in suburbia. I hate how white the FN is. It wasn't always like that.

[soupkitten]

the people who watch fn are white-- and of a certain social class, shall we say. minorities are not part of the demographic, as far as the fn execs are concerned.

[New_2_718]

I think they're probably wrong. It's the other way around. They're aiming at a white, middle-class audience. But again, what about middle class asians and latinos?

[JungMann]

That's actually very incorrect. The last census put the white population well over 73% of the total. There is a reason certain ethnic groups are referred to as "minority."

But even still, programming is not decided totally arbitrarily. FN market research probably found that their largest demographic is white, middle-class. I don't object to networks using their ability to push trends by taking a chance on programming that appeals to a niche audience in the expectation that the program will broaden its reach through exposure, but those programs need to be done well. An "All American Girl" version of a Korean cooking program probably won't do much to encourage network execs to take chances on Asian-themed shows. And if they decide to have a minority show just for the sake of having a minority show, viewers will probably just tune out for more of Supernanny.

[New_2_718]

no, I think you miss my point. I can see I am not going to get anywhere here.Who says it has to be tokenism? And of course it's not arbitrary, but they do have choices and they are aiming for a certain audience on purpose. The idea that minorities don't watch cooking shows is ridiculous. They seem to think that if Rachel Ray makes chile rellenos that constitutes ethnic cooking.

Also, your 73% number is definitely wrong.

[New_2_718]

okay, I stand corrected about your number (looked it up.) Non-hispanic whites, though, can include a lot of people that white people don't consider white, like middle eastern folks. Also, the census is notoriously skewed.

Anyway, my I guess my point is that the food network does have a choice. They got rid of the fabulous old Japanese Iron Chef and made their own version of it. Pretty much all the hosts are white. Is the implication that white people don't want to watch a mexican cooking on TV? Really, it makes me sad, because the FN used to be kind of tolerable and now Alton Brown is the only host I can tolerate for 5 minutes.

[JungMann]

I don't know how "notoriously" skewed the census is. Polls and counts of any sort tend to have a negligible error, but most unbiased sources acknowledge that the latest census seriously addressed the issue of undercounts to the point where Asians and Native Americans are accurately counted, and accounting for the African-American population is the most accurate it's ever been.

But to get to the main point, sure there are minorities who watch FN. But how many? What income bracket? How often? It's those quantities that determine sound business decisions. Not the sentiment that there are just too many white faces on tv.

I agree that there can be and should be more boundary pushing programming on FN, but not because of my own sense of racial entitlement as a minority. Americans are broadening their tastes beyond just meat and potatoes. Mexican, Chinese, Indian, Thai have all soared in popularity and Americans are seeking out more authentic and broad-ranging culinary experiences. Sure it'd be great to see someone who cooks, looks and eats like me on tv, but the more important thing is that there is a large market out there for it that would give the show commercial success. At the end of the day, it's not about the color of one's skin. It's about the bottom line.

[New_2_718]

I guess I am just constantly lamenting the sorry state of the FN. It seems like such a waste.

[JungMann]

On that we can agree. Although I do love Paula Deen's deep-fried butter balls of bacon-wrapped death.

[Phaedrus]

with a side serving of lard gravy.

[New_2_718]

It's soooooo goood, y'all.

[alkapal]

only on chow can a discussion of chinese cooking on fn get around to a subthread on paula deen's deep fried butter!

[Elyssa]

The thing is, I don't necassarily think that you have to be in the ethnic group of the food in order to watch or want a cooking show with the cuisine.

Even if they are targeting their shows a white america, I'm sure white america would appreciate an Asian cooking show. It's not just for the FN watchers that are Asian. Just as Simply Delicioso doesn't only appeal to Latinos.

I personally am a white, Jewish woman from New England, but I love cooking Italian, Asian, French, Southern etc. I would LOVE a good Asian cooking show. Plus having real Asian recipes on their website instead, as someone mentioned, "Chinese Day on Rachel Ray" etc, would be great!

[alkapal]

no, no, no chinese day on rachel ray!!!!! that would be like french cuisine on sandra lee.
(and i thought emeril was bad on pastas...)

[Eat_Nopal]

What is wrong with a BBQ Rib Souffle from a box, sitting on top of a Tricolor Jello salad?

[Phaedrus]

I used to like Emeril, until he tried to do a Chinese on Live. Turns out he was clueless on Chinese food, which I didn't mind so much as that he pretended he knew everything and then mucked it up.

[alkapal]

emeril shined on his earlier program, essence of emeril.

[Eat_Nopal]

God, his intepretation & knowledge of Mexican is pretty disastrous as well.

[Boccone Dolce]

Went to a taping of Emeril Live-the Dueling Wok episode with Martin Yan- and it was a good time. We were lucky enough to sit at the tiny tables and taste the goodies that they actually did cook in front of us... Afterwards Yan stuck around to shake hands while E took off....
I can only catch Kylie late night here, and the colors on her show are incredible in HiDef-the show keeps me awake far too long (and hungry)

[Elyssa]

What you think Sandra Lee hasn't tried that out? I'm pretty sure she's taken a crack at any cuisine that can make a cute "tablescape" And lord knows Rachel Ray has beaten her "Take Out Made At Home" to death...that includes Thai, Chinese, Japanese, and Indian. :)

[alkapal]

now those tablescapes are just awesome! i wonder about her show's budget to color and theme coordinate the kitchen, too -- for every show! a set designer's "groundhog day" scenario.

[chefschickie]

don't forget the matching clothes! and of course a cocktail!!!

[alkapal]

i may have to see if the cocktail is color-coordinated! i know it is always related to the theme!

[Elyssa]

I've wondered the same thing. She has like 20 high-end mixers in different colors. Those things start at like $300.

[alkapal]

now, we can really understand the value of "promotional consideration."

[Eat_Nopal]

"Just as Simply Delicioso doesn't only appeal to Latinos"

I didn't even know it appealed to Latinos =)

[Withnail42]

" "Chinese Day on Rachel Ray" etc, would be great!", No it wouldn't.

[Phaedrus]

Do you think RR wouyld try to make Chinese food with EVOO? Lord help us!

[New_2_718]

no, she would make some kind of horrible chinese "sammy" with wonton skins, god fricken help us all.

[Emme]

haha or even worse... a yumm-o combo of kung pao bao (read: prepackaged bread biscuits stuffed w/ precooked shredded chicken mixed w/ jarred kung pao sauce); Orange Chicken Chin-guini (Orange chicken over linguini), and Mu-Shoup (a basic broth w/ veggies and mushu pancake mixins); homemade wontons that *you can even put your **own** fortunes into!!!*

[Jeserf]

There's a new show coming this month with a sassy African American woman cooking up a storm (I don't know if she's cooking up a storm, but I'm sure TVFN will say she is).

[JungMann]

That show's already on. Down Home with Neely's. It's a lot of kitsch. I wish FN would just sign Kylie on already. Her show is shot beautifully and has inspired me to try my hand at Asian cooking, though, if middle America wanted jump on the bandwagon, I fear they'd be hard-pressed to find the black vinegar, Szechuan peppers and rice wine she seems to often cook with.

[ipsedixit]

This is interesting.

I wonder how many people actually watch cooking shows to make the food that is highlighted.

I rarely make any of the foods on the cooking show. I watch them just for entertainment purposes and to expand my horizon, and for my own edification.

Sometimes I just want to know how something is made (without actually having to make it), or sometimes I just want to know what something is for those time that I see it on a menu and want to order it.

That for me is what cooking shows are for.

[scoopG]

JungMann - Kylie is Australian-Chinese and has a restaurant in Sydney, I believe, so that might be one problem. Maybe her accent is another! Seems most of the FN is not really about cooking anyway. Most of the shows in prime time are not about cooking anyway. Wasn't it Anthony Bourdain who said something like the FN is as much as about food as MTV is about music? Ming Tsai made the right move. But I do wish FN had more Chinese or even minority folks on the air. How many shows can Bobby and Guy do?

[miss_bennet]

I have to say, I have never made one of Kylie Kwong's dishes. But I LOVE to watch her show. I just find the whole thing so beautiful. The scenery of her in asia, then her home cooking and her accent is amazing (almost as good as Nigella's) to my non-regional diction ears.

[JungMann]

I don't often make recipes I see on shows, particularly on the Food Network. Those few shows that are about food just artlessly throw recipes at the audience. But Kylie takes time to make her food seem sumptuous and such a joy to experience that I felt compelled to try out some of her easier fare. Her red-cooking stock is happily aging in my freezer and her fried eggs with oyster sauce and chilies is a staple snack for me.

[MMRuth]

That's great to know - I really enjoy watching her program, but haven't tried any recipes. Do you have a book of hers, or do you get the recipes online?

[JungMann]

Both the above-mentioned recipes were pretty easy to remember although I think I consulted online first. Sadly, I can't find her recipe for soy-sauce duck anymore, which is what inspired me to try my hand at Chinese.

[fourunder]

JM,

Making Soy Sauce Chicken is quite easy, but expensive if you are doing it only once. The saving grace is the more times you use the soy sauce, the better the sauce becomes.....so says the traditional
Cantonese Cooks.

Depending on the size of the bird, whether a Capon, Roaster or Broiler....even Cornish Hens, place in a stock pot or vessel large enough to cover the poultry with your favorite soy sauce. Bring to a boil and immediately reduce to simmer for 10 -15 minutes. Turn off the flame and cover tightly with a weight to keep the cover seal intact and do not touch for 45 minutes to one hour.

Remove from vessel and let stand for 30 minutes. You now have Soy Sauce Chicken.

Two variations.......Ming Tsai makes Master recipes sauces with the inclusion or spices and other aromatics. This would be a good alternative and refer to his recipes. I am sure you can find them online as he demonstrates this sauces in his show. Also, this method works great with Beef Shin Meat.

[JungMann]

I know how to make soy sauce poultry, but I remember thinking that the ingredients in her master stock sounded absolutely intriguing. The stock I ended up using probably came from memory, but still tasted great.

[chantyone]

See this web site:
http://www.lifestylefood.com.au/recip...

[chef chicklet]

http://home.discovery.com/fansites/ky...

she does have a book, I saw it Barnes and Noble awhile ago..

[Jeserf]

No, there's ANOTHER show that I think is going to air this weekend (I didn't pay attention to the premier date, sorry).

I can find most of Kwong's ingredients, but a lot of the more hard to find stuff is also less frequently used and/or a little more pricey. With money and kitchen space at a premium, I can't stock all of it. But it's nice to watch. I find her methods very relaxing to watch, if watching people cook can be relaxing.

[chefschickie]

no Jung, besides 'Down home with the Neely's' FN is getting a show with an african american lady by herself....
I was hoping they were going to do different cuisines....... asian, african, south american....maybe the new season?!?!

[dave_c]

Originally, Ming Tsai was one of the big name celebrity chefs on FoodTV (before it became The Food Network).

I don't know why he left. Maybe to control his own destiny?

Who's Kylie Wong? I don't think she's on Food Network - USA.

[fourunder]

A few years ago, I had dinner at Blue Ginger and Ming Tsai was in the house for the evening. This was just around the time he had made the switch from the FN to Public Television. He was the commander so to speak, as he should be and was all over the restaurant greeting people and overseeing the line expediting food quietly and calmly. Any patron that asked him to sign anything from menus to a purchased book, he did so without hesitation. He was even accommodating with fans wishing to have their pictures taken with him.

Near the end of my dinner, I asked my server if someone could provide me with the best and quickest direction to New Haven, so I could reach Frank Pepe's in time to get a take-out order of White Clam Pizza to bring back to New Jersey. To my surprise, the person who came to give me directions was none other than the man himself. We talked briefly and he gave me his suggestions for best pizza in New Haven which he frequented during his time at Yale....anyway, with hand written directions already in hand, I asked him why he made the switch from the FN to PTV. He said he was very grateful to the FN for giving him the opportunity and exposure for his career, but he felt PTV was a better fit for him and his personality. He wanted to be known more for his food than entertainment. I believe he made the correct decision and I was very impressed with what a genuine person he was to me that evening.

[southernitalian]

So you drove in from Jersey to downtown Manhattan, then all the way up out of the city through Fairfield County to New Haven, then back to NJ? How long did it take? That's got to be some pizza. In tolls alone that had to be over $20.

[youngho]

You do know that Blue Ginger is in Wellesley MA, right?

[fourunder]

southernitalian,

My trip that day was actually part of a Birthday celebration for my son and I. We are both Yankee fans. For his present, I purchased two tickets for Opening Day against the Boston Red Sox @ Fenway Park. We live in Northern New Jersey near the George Washington Bridge, so our itinerary started first @ 7:00 AM with traveling to Boston and Boston's Chinatown for Dim Sum. Very good, but New York Chinatown is better. Next was Yawkey Way and Italian Sausage Sandwiches. In the stadium we had all the usual items........Hot Dogs, Peanuts and Beer, I was amazed how many food stands and beer concessions there were. You never have to wait with more than three people in front of you. The area under the bleachers is very nice and comfortable. no waiting for anything......even the facilities. This is the only aspect of Fenway Park that I like. Overall, the seating is terrible if you do not have Field Box Seats. I was sitting in what is known as Grandstand Seats between Home Plate and First Base. Terrible seats and view. The seats aim left, so you have to keep your head turned slightly right to see the game......and let's just say people were smaller in the 30's in width and length both. Very uncomfortable seating.

After the game, it was off to Blue Ginger......We had a great meal and nothing like some of the reviews I have seen here on Chowhound. We were two, but we ordered like we were four. The dishes that stood out were the Butterfish and Hanger Steaks.

At Frank Pepe's, two White Clam Pies to go......no Cheese/Mozzarella......and back to New Jersey before Midnight.

The only downside.....The Yankees lost that day.

I'll assume by Manhattan you mean Chelsea and the FN Studio, but we were never in Manhattan. Blue Ginger is in Wellesley, about 30-45 minutes west of Boston. New Haven is approximately one hour from where I live. I very rarely attach "The Best " moniker to anything, but Frank Pepe's White Clam Pizza is the best pizza I have ever had.....including traditional pies from the New York area which is where I am from.

BTW....I do not recall exactly, but you would probably correct that the tolls would be over $20 for the day

[southernitalian]

Got it. Thanks for clarifying. There is/was a Blue Ginger on 8th downtown.

[dave_c]

Thanks for the insight about Ming's switch to PBS, very interesting.

Also, it sure sounds like you had a great birthday planned for your son. Dim Sum, baseball, Blue Ginger and Pizza! All in one day!

Will you adopt me? lol :-)

However, I don't know about cheering for the Yankees. That's probably the deal-breaker.

[chef chicklet]

Lucky you! What a great present for you both! Heck, I don't blame you, it would be worth the drive, the toll, the traffic etc., to spend a day like that with one of my children, then to meet Ming Tsai! OMG. Sounds exactly like something I would do! Happy Birthday!
I wondered as well why he's not on FN, I really enjoyed his cooking style, stories and that he included his parents on his show.

[fourunder]

Chef Chicklet et al,

Only since there seems to be interest in Ming Tsai and his jump.........he described The Food Network as getting too "Hokey".

Apparently he saw the writing on the walls before everyone else.........see what a Yale degree will do for you.

[chef chicklet]

Yes no kidding! Well he's right it is hokey, I could go on and on about recent shows.

I do like Kylie Kwong too! I finally found a recipe for her mom's jelly cakes, now I need the patty pan. Her food always looks delicious to me.

[Miss Needle]

Interesting story. This just just makes me like him more.

[gloriousfood]

I met Ming Tsai at an event in NYC last year--wicked sense of humor, engaging and much, much better looking in person than on TV! Just an all-around good guy. As for Kwylie Kwong, who's also mentioned here, she does not cook anything that appeals to me at all. Good production value on her show though.

Martin Yan is very knowledgeable but he embarrasses me with all his bad jokes.

[Miss Needle]

About Martin Yan -- he's somebody with skill and "personality." I agree with you, it pains me to watch him because of his humor and his antics (which my friend who has worked on a magazine shoot with him tells me that it's all for show -- he's not like that in real life).

I actually find Kwong's food very appealing. Even though she makes fusion food at times (which can be great in its own right), I'm glad that she makes some classic dishes authentically, sometimes using ingredients that may be difficult to find. And I like her laid-back personality on-screen. She seems like somebody I'd like to know in person.

Ming Tsai -- boy, with forunder and you saying how nice he is, this may be the start of my first celebrity chef crush. I always thought he was cute. Nice to know that he's even better looking in person.

[KTinNYC]

Martin Yan makes Charlie Chan look like an Asian Malcolm X.

[Phaedrus]

Martin Yan makes me cringe too, but I understand where he comes from. This is kind of like the Amos and Andy schtick african americans have to resort to to get any attention to what they do. That was the way it was in the US and he is of the age where he had to do it.

[Minger]

Good points. Times have changed. I was pleasantly surprised to see him as a guest on Iron Chef America in some of the earlier shows. His judging seemed critical yet positive.

[gloriousfood]

You know, Phaedrus, I think you describe perfectly why Yan turns me off. I wish it weren't so. The man is obviously talented and I like his "old-school" recipes and dishes--things that my parents would make (e.g., none of this fusion confusion that's being turned out these days).

It's good to hear from others that he's not really like this in person though. Wish I had seen him judging on Iron Chef America.

[chowser]

I've heard the same thing about Martin Yan--that's he's a very intelligent man and it's all an act. I don't know if that makes it even worst. It would be like finding out that the Neelys are all an act.

I've also heard good things about Ming Tsai. It's so funny what you're saying about celebrity chef crushes. My friend lived in Wellesley (married w/ children) and had a celebrity chef crush on him, too, years ago. She'd go to book signings, to his restaurant, etc. She gave me an autographed copy of his book because she had so many! She said he was incredibly nice and very good looking in person.

[danhole]

I have a major crush on Ming Tsai! I'm so glad to hear that he is a nice as he looks. I always figured that he would be. And it's hard to believe he is even better looking in person. And I love most of his recipes. He makes my Saturday mornings so nice!

[alkapal]

You can tell that Ming Tsai is a fine man by watching him on his show, demonstrating his warmth and respect for others -- ESPECIALLY his parents. He is a gem!

And a fabulously talented chef, to boot!

[fourunder]

GF,

I would agree with the assessment of MT being engaging, I cannot attest to the sense of humor, as the situation did not lend itself to let the side flourish. I would further add to my previous comments on how he impressed me was, how smooth and at ease he was in his setting/environment. The gentle calmness and the way he treated his employees was remarkable. Whenever there was an exchange or meeting with an employee, he never barked at them and I could actually hear him say "please and thank you". Also, you could see he would listen to whatever anyone had to say and not interrupt before they had their say. For many owners and Restaurant workers in general, that is a quality I have seldom seen in my history and experiences.

There was not the slightest trace of arrogance in any way, shape or form. For the record, my intent was not to eavesdrop, but my curiosity to see the operation of the restaurant and it's cooking line which is viewable to all as it is an open kitchen, I managed to view all of this due to the fact we did not have a reservation and we had to wait for a table to open up.

For anyone ever considering going to Blue Ginger, I would recommend you do so and ignore any naysayer. The one thing I found odd was there was no bar for patrons. The front had small tables with banquet seating in the window and a small service bar if my memory serves me correctly. This may be explained by the recent comments on the Peasant thread and policies on liquor in Massachusetts about drinking liquor and standing....and you must also order food to be served a second drink.

[emilief]

We live a few blocks from Blue Ginger. Yes, Ming is often there and is very nice and talks to everyone- not the least bit conceited. He often has his parents and wife and kids there. FYI He is doubling the size of the restaurant and the bar will be much much bigger. It is in the works and should be done by late spring/summer. And yes, you cannot order a drink without food in Wellesley- each town has different rules- Wellesley is a dry town- no bars and no liquor stores- bars in restaurants for people eating.I also agree that the food at Blue Ginger is great.

[Jase]

Glad to hear about MT being so gracious to you and the staff. There was a thread a while back where a couple of people commented they had worked with him and he was not very pleasant as a boss.

I was disapointed to hear that since it seemed so at odds with other things I've read.

[Jeserf]

I used to get take out from Blue Ginger when i spent a couple of summers at Wellesley. In retrospect, knowing i was about 14 years old and getting take out from Ming Tsai was part of my destiny to be a Chowhounder!

[ginnyhw]

Ming is also a Red Sox fan so he was doubly gracious if you were wearing Evil Empire gear! :)
My son lives in Manhattan and he called us in Boston from a Red Sox Bar (there are several in the city) to tell us Ming Tsai was in the bar watching the Sox beat the Yankees.
We love his show on PBS and have made a number of the recipes.

[Minger]

So much Ming Love in the air! Perhaps the time is ripe for Heaven's Kitchen with MT as the drill master? (The danger is it being as ZZZZ as Marco Pierre White's HK UK.)

[Elyssa]

I have always been a big fan on Ming Tsai. As a native Bostonian I have always felt his food at Blue Ginger was very cutting edge. He's been doing his style of cooking for a long time and many other restaurants have followed suit.

The Food Network had a special on food allergies awhile back which featured Chef Tsai. Apparently his son has a number of serious food allergies (what a cruel joke that must be!) and through the education he gained while trying to feed his son he has completly changed his kitchen and menu. Apparently Blue Ginger is one of the best restaurants in the country to eat at if you have any sort of dietary restrictions or food allergies. The waiters actually ask this question to every diner. They have a special book with all the ingrediants of each recipe and lists if it includes nuts, soy etc. It's really amazing what he has been able to do with out complaining and making it easy. His dishes are quite complicated, and his theory is if he can do it, other restaurants should be able to as well.

Quite interesting story.

[Minger]

i watch her on discovery home - usa:

http://www.chowhound.com/topics/379827

my point is that while may you want your son to be a doctor, you shouldn't wait for him to be one when you have a malady. there is a dearth of asian cooking shows on food tv, tv in general, but discovery home is helping out with kylie wong. don't know about if everyone gets discovery home in their area, we do here in metro dc in the basic package.

[stellamystar]

kylie is on discovery - hd, maybe? She is from Aus or NZ. But, she cooks lots of things..

[menuinprogress]

Kylie Kwong is Australian.

I enjoyed watching her show, but there only seemed to be a few episodes aired that have been rerun over the past several years.

[Minger]

Lots of people here will and have heaped lots of criticism upon FN, and just not for omitting Asian cuisine.

Rather than try to answer why, you might check out Kylie Wong's show. Marcus Samuelsson also cooks Asian.

[Jeserf]

Kylie Kwong's show is beautiful, but I can't make anything she cooks! Ingredients are too rare, or too infrequently used.

But, it is nice to watch.

Discovery has some good choices for food shows (discovery health and discovery home).

[AngelSanctuary]

I think Kylie Wong's show is a very nice...documentary but her recipes are ridiculous. They are all...the same.

[Blueicus]

Hahaha, I thought the same thing when I was watching "My China"... apparently everything she cooks has some (usually the same) amount of ginger, brown sugar, soy sauce, cooking wine, and black vinegar.

[Sam Fujisaka]

Kwong