Episode 6:
What’s Chinese Casserole?
Chef Lucas Sin and I talk about his fast-casual, Northern Chinese cooking at Junzi Kitchen, the future of Chinese food, and how to navigate restaurants in NYC’s Chinatown. Together, we also discover the near universal appeal of cream of mushroom soup. Pinch Chinese Sommelier Miguel de Leon sent over rad wine pairings (Pét-Nat, chilled Syrah, and skin contact white), and Lisa Elbert and Micah Fredman join us for a dinner of Chopstick Veal and Rice.