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Biscuits & Jam
1 Shuai Wangās Journey from China to Charleston 38:30
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LikedChef Shuai Wang was the runner-up on the 22nd season of Bravoās Top Chef and is the force behind two standout restaurants in Charleston, South CarolinaāJackrabbit Filly and King BBQāwhere he brings together the flavors of his childhood in Beijing and the spirit of the South in some pretty unforgettable ways. He grew up just a short walk from Tiananmen Square, in a tiny home with no electricity or running water, where his grandmother often cooked over charcoal. Later, in Queens, New York, his mom taught herself to cookāher first dishes were a little salty, but they were always made with love. And somewhere along the way, Shuai learned that cooking wasnāt just about foodāit was about taking care of people. After years working in New York kitchens, he made his way to Charleston and started building something that feels entirely his own. Today, weāre talking about how all those experiences come together on the plate, the family stories behind his cooking, and what itās been like to share that journey on national TV. For more info visit: southernliving.com/biscuitsandjam Learn more about your ad choices. Visit podcastchoices.com/adchoicesā¦
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