Louis Tikaram of EP/LP showing Bangkok Market products | Still from "The Migrant Kitchen" Louis and Jazz

Bangkok Market: The Secret Stop of California's Best Chefs

Getting Asian (especially Thai) food right requires the right ingredients. Often, those aren't easily available, unless you're lucky enough to be working in Los Angeles, where Bangkok Market has been serving the community since 1972. Take a quick look inside this institution with celebrated chefs, Jitlada's Jazz Singsanong and EP/LP's chef Louis Tikaram.

Available until
2019-11-01T00:00:00-07:00

Full Episodes

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El Jardín

Chef Claudette Zepeda-Wilkins opens her new restaurant, El Jardín, in San Diego. Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.

Mister Jiu's Chinatown

In San Francisco’s Chinatown, Brandon Jew walks the line between his Chinese heritage and his American upbringing with his restaurant, Mister Jiu’s. With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.

Man'oushe

Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.

The Migrant Kitchen 1-Hour Special

Los Angeles’ booming food scene is being shaped by a new generation of chefs. Visit almost any kitchen in Los Angeles and it is likely you will find a migrant chef combining ethnic cuisines with new flavors and techniques. And often within the food, is a story of their migration.

“The politics of migration, the labor economy, all that drama plays out in the restaurants that we go to,” says journalist and author Rubén Martínez

Alta California

A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.